Sometimes at work, we talk about anything but, and when one of my favorite Engineer Andy, and I were talking about desserts we liked, I mentioned my love for Tiramisu, and he of course went on to tell me that his mom makes the best, so I asked if he could get the recipe form her, and what seemed like months later he delivered.
Naturally, I went to the store that night to gather the few supplies I knew I didn’t have on hand; the ladyfingers, mascarpone cheese, and I was in need of more heavy cream.
I’ve seen some recipes call for Grand Marnier, this one calls for rum, and this girl has rum on hand, no doubt about that one.. 🙂
Here’s what you’ll need:
6 egg yolks
3/4 cup sugar
1 lbs Mascarpone Cheese
2 cups chilled heavy whipping cream (dont buy from Whole Foods, ughhh their expensive and did NOT produce the results you’ll need…failure)
2 tbsp rum – Myers Dark Rum was used and a “little extra” splashed into the bowl…
1 tsp vanilla extract
2-3 cups brewed espresso
5 egg whites
40-50 ladyfingers….buy extra, I ended up needing more, and didnt go get them, I dont mind a big spoonful of just the cheese filling, so a small portion of the dish was just that…yum!
Here’s what you’ll do:
In a mixing bowl set over, but not touching, pan of simmering water, beat the yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 4-5 minutes.
Transfer yolk mixture to the bowl of an electric mixer, add mascarpone cheese and beat until smooth and creamy, 2-3 minutes.
In another chilled large mixing bowl, beat the heavy whipping cream to stiff peaks.
Add the rum, vanilla, and 2 tbsp of espress and beat until smooth.
In another clean mixing bowl, beat the egg whites to stiff peaks. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
Add about 1 cup of beaten egg whites and fold gently until blended, then add the remaining egg whites, and again fold gently until smooth and blended.
One at a time, submerge ladyfingers into espresso and line them in a 13×9 dish (should be at least 2 inches deep). Continue until a single layer is formed.
Spread a layer of cheese mixture onto ladyfingers, using no more than half the mix.
Again, dip ladyfingers into espresso and line on top of the cheese mixture. Once another complete layer is formed, smooth out remained cheese mixture on top.
Dust Tiramisu with cocoa powder completely.
Refirdgerate for at least 4 hour or up to a day before serving.
I few things: make sure your whipping cream, and egg whites get to a stiff peak, mine did, but not enough (I think), Once I cut into the Tiramisu it seemed to fall, and not hold its shape, like what you’d see in a restaurant. Either way I love it, it has great taste, and makes me one happy chick!!
Miss Bonnie, thanks for the recipe, I enjoy every bite. Also, just so you know (and he
did didn’t pay me off) you have a wonderful son, you should be so proud of him, Andy certainly makes our day at work a lot more fun. And he’s always reliable for help, smart boy you’ve got!!