If the food gods could create the most perfect dessert, it would combine my three favorite ingredients: espresso, chocolate and dark rum. Surprisingly, Tiramisu is very easy to make, especially since it sounds so fancy and costs $8.95 at an Italian restaurant.
If you don’t have an espresso maker, you can just brew super-strong coffee or even use instant espresso granules in a pinch. You can make Tiramisu in a large pan, or as I prefer, in cute little individual dessert cups. These were made in ice cream bowls I found on sale at Marshalls.
The recipe is adapted from Barefoot Contessa, however I have made some minor changes to the recipe. The biggest change that I made was the size of the pan. Goddess Ina Garten’s recipe calls for a 9×12 pan. However, I made the recipe 3 times using that sized pan, and each time I ran out of the marscapone creme and the Espresso Syrup for dipping. Its very frustrating when you’ve run out of an ingredient – especially for this dessert because once you’ve laid the soaked ladyfingers in the pan, you can’t really move them or they fall apart.
I’ve been very successful using an 8.5 x 8.5 x 2.5 Pyrex square pan or my individual dessert cups pictured above which hold about 1.5 cup capacity. In case you do run out of the Marscapone creme before you finish assembly – you can just spread the creme as evenly as you can and then top with whipped creme to cover. I often use whipped creme to add more height to the dessert. Sometimes I sneak a little more dark rum into the whipped creme too!
More tips on the Marscapone Creme: If you don’t soften the marscapone cheese to room temp before mixing it in, your creme mixture will be lumpy. If you don’t cool your espresso before adding to the egg yolk/sugar, the creme mixture becomes too runny.
Tiramisu ( serves 6-8 )
6 extra large egg yolks, at room temperature (or 7 large egg yolks)
1/4 cup sugar
1/4 cup dark rum
1/2 tsp vanilla extract
1/4 cup espresso or strong coffee – cooled to room temperature
16 oz marscapone cheese – softened to room temperature
Espresso Syrup for dipping
1/3 cup dark rum
3 T Frangelica (if you don’t have, you can substitute any one of the following: Brandy, Kahlua, Amaretto, or just add a little bit more of the dark rum)
1 1/2 cup espresso or strong coffee – cooled to room temperature
30 -40 Italian lady fingers
Semi-sweet chocolate, shaved with vegetable peeler
8.5 x 8.5 x 2.5 pan or 6 individual dessert cups (my dessert cups pictured above hold 1.5 cup capacity). If you have a slightly larger or smaller pan, thats ok too.
1. In your mixer with whisk attachment , whisk yolks and sugar on high speed for 5 minutes. It should be creamy and light yellow color. Add the cooled espresso, vanilla, rum. Mix on medium for 30 seconds. Add marscapone, mix on low for 30 seconds until mixture is creamy. Set aside.
2. In a bowl, mix all of the ingredients of the Espresso Syrup together. Set up your assembly line – from left to right:
Ladyfingers – Espresso Syrup – Pan/Indiv Cups – Marscapone Creme
Quickly dip the ladyfinger in the Espresso Syrup – a 2-second dip is all that you need. If you dip too long, too much of the syrup gets absorbed and the ladyfinger will get too soggy to lift out of the bowl. The ladyfinger should still be a little hard – don’t worry, they will all soften up in the refrigerator. Line the dipped ladyfingers on the bottom of the pan/cups).
If you are using a large pan: Top the ladyfingers with 1/2 of the Marscapone Cream. Follow this will another layer of dipped ladyfingers. Finish with remaining Marscapone Cream. Sprinkle chocolate shavings on top.
If you are using individual dessert cups, measure & divide the ladyfingers AND marscapone creme evenly between the cups BEFORE you start assembly. You don’t want to run out of creme or ladyfingers!
Cover and refrigerate up to 24 hours before serving.