Tiramisu. Just the mere mention of it causes me to lose focus on anything else and to start drooling uncontrollably. I didn’t actually discover it until I was in high school, though. My friend Michelle (with whom I’ve since lost touch, sadly) had a car and on Friday nights, we’d go out for dinner and either out to movies or go to her house and watch movies. Or concerts. We frequented TGI Friday’s, where I learned to love Potato Skins, as well as Olive Garden, where I first met Tiramisu. It was love at first bite.
And while it’s not any more complicated to make than a trifle or an icebox cake, I’ve only made actual Tiramisu twice at home. I’ve made other things with the flavors of Tiramisu. But I bought some mascarpone with the notion of making Tiramisu. I’d picked up some ladyfingers the last time we were in Sioux Falls, and had been saving them.
So last weekend, I used the last of my espresso, and I made some Tiramisu.
And oh, it was SO worth it. The bambino didn’t recall ever having it, and Jay doesn’t go nuts for it the way I do, but they both asked for second pieces. I polished off the rest myself (over the course of a couple days).
Traditionally, Tiramisu is made with raw eggs, which is how I made this recipe. To cut down on the skeeviness of consuming said raw eggs, I used pasteurized ones, Davidson’s Safest Choice:
If you can’t find these in your store, or you’re not keen on consuming raw eggs, there are other recipes for Tiramisu that are made with whipped cream or a cooked zabaglione. I figure that I eat enough raw cookie dough, cake batter and brownie batter, I’d be fine. I chose the pasteurized eggs more for the sake of the bambino, and I warned him ahead of time what the dessert contained.
And as I already said, he liked it enough, he had seconds!
Save RecipeIngredients
- 3 large eggs, separated
- 1/2 C espresso
- 1/2 cup sugar
- 2 Tbsp + 1/2 C Amaretto liqueur, divided
- 8 oz. mascarpone
- 1 tsp cream of tartar
- 1 7oz. package ladyfingers
- 1 Tbsp unsweetened cocoa powder
Instructions
- In a large bowl, combine the 3 egg yolks, 1 Tbsp. of espresso, sugar, and the 2 Tbsp. of Amaretto. Beat on medium speed for 3 minutes. Add the mascarpone, and beat 5 more minutes, or until the mixture is smooth.
- In the bowl of a stand mixer with the whisk attachment, combine the egg whites with the cream of tartar. Whip until soft peaks form.* Fold the egg whites into the mascarpone mixture.
- In a small bowl, combine the rest of the espresso with the 1/2 C of Amaretto (this should come close to being 3/4 C of liquid). Quickly dip each ladyfinger into the espresso mixture, then place it in the bottom of a 9x9-inch baking dish, breaking if needed to fit.
- Top the ladyfingers with half the mascarpone mixture, then repeat the layers. Dust the top with cocoa powder. Cover and refrigerate for at least 2 hours, to allow the ladyfingers to soften and the other flavors to meld.
Notes
*Because of using pasteurized eggs, they may not whip to stiff peaks, even with the addition of the cream of tartar. br]
Recipe source: [Belgioioso.com
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