ULTIMATE TIRAMISU
OMG, you will love this tiramisu recipe. My sister-in-law, Viktoria, made an ultra-rich tiramisu one day. To lighten it, I encouraged her to add whipped cream; this meant we also had to increase the recipe by one egg and a bit more sugar.
I love her method of spooning the espresso liquid over the ladyfinger cookies to avoid over-soaking; if you have a candy-making or pastry squeeze bottle, it works just as beautifully, but more quickly.
ULTIMATE TIRAMISU
INGREDIENTS
Set 1
2 cups strong coffee or espresso, cooled
2 to 4 T. sweet Marsala wine or your favorite wine
Set 2
4 egg yolks
½ c. sugar
Rind of 1 lemon
about 500 grams mascarpone cheese (2 rounded tubs, each approx. 1.5 inches high)
Set 3
1 pint heavy whipping cream
2 T. sugar
Set 4
2 large packages of lady fingers
Unsweetened cocoa powder
Tools: electric beater, 9 x 13 glass baking dish, pastry sauce bottle, mini strainer, large bowl, medium bowl, large, rubber spatula
*Place medium bowl, beaters and whipping cream in the fridge till ready to use.
DIRECTIONS
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Combine the espresso and wine then pour into the pastry sauce bottle. Set aside.
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Beat the egg yolks with the sugar till very light and fluffy in a large bowl.
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Add lemon rind and beat till well combined.
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Add mascarpone and beat till incorporated.
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In a medium bowl, beat cream until frothy then add sugar. Beat till stiff peaks form. This means when you turn the beater off and you lift the beaters out of the cream, the cream will maintain a pointed peak.
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Gently empty the whipped cream on top of the mascarpone mixture. Use a large rubber spatula to scoop from the bottom of the mascarpone mix, turning the spatula to fold over the whipped cream. Continue this gentle scoop-and-fold process till both mixtures are combined.
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Place four lady fingers on a large plate and squeeze the liquid mix over the cookies, soaking them but not over-saturating the cookies. Use an adult dinner spoon if you do not have a squeeze bottle.
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Line the bottom of the baking dish with soaked lady fingers. Spread half of the cream mixture over the lady fingers. Dust with cocoa powder.
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Make another layer of soaked lady fingers and the last half of the cream.
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Refrigerate overnight.
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Dust with the final layer of cocoa powder just before serving.
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You may also shave chocolate over the top when ready to serve.
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