I absolutely love tiramisu.
I. Mean. Love. As in adore.
But. My husband does not like it. Because he does not like coffee. And, of course, tiramisu contains coffee.
So I rarely make this yummy dessert!
BUT. I invited my Bible study to my house for dessert...and I made tiramisu.
It was a fun excuse to make this dessert that I love! And, since I had friends to share, I didn't have to eat the entire recipe by myself.
That was a relief.
This is easy. Use your mixer to whisk together egg yolks and sugar until they transform into this light, thick and fluffy mixture.
Eggs are so weird. In such a good way. They do so many different things! They are a truly amazing food.
Now whisk in the mascarpone cheese, vanilla and 1/4 cup coffee. So here's the thing about mascarpone. It's normally very expensive. But I found it at Trader Joe's...for like 1/2 the price.
I really love Trader Joe's.
And so now you just have to dip the ladyfingers (I found these at Meijer on the Italian food aisle) quickly in the coffee and place a layer in an 8x8 dish.
Cover with a layer of custard.
And don't forget to dust cocoa powder on each layer!
So good. So creamy. Sweet, delicious dessert.
Tiramisu means "pick me up." I think I learned that on 30-Minute Meals.
Aren't you glad you know that now too.
Adapted from Barefoot Contessa
6 egg yolks, at room temperature
1/2 cup sugar
16 oz. mascarpone cheese, at room temperature
1 tsp vanilla extract
1 1/4 cups strong coffee (or expresso), at room temperature
7 oz. savoiardi (Italian ladyfingers)
1/4 cup cocoa powder
In a the bowl of a mixer fitted with the whisk attachment, beat together the sugar and egg yolks on high speed for about 5 minutes. The mixture should be pale yellow, very thick, considerably increased in size (double to triple the size), and fall back on itself in a ribbon when you lift the beater up.
Add the mascarpone cheese, vanilla and 1/4 cup coffee. Whisk until incorporated.
Pour the remaining cup of coffee into a shallow dish. Dunk the ladyfingers into the coffee and cover the bottom of an 8x8 dish. Pour 1/3 of the mascarpone mixture on top. Sprinkle with cocoa powder. Repeat twice more, ending with the mascarpone mixture. Top with another sprinkle of cocoa.
Refrigerate for at least 8 hours or overnight. Cut into squares and serve.