I recently posted that I was looking for a great recipe for Tiramisu. Well, I think I found it!
Over the weekend, I tried a recipe that I saw on David Rocco’s Dolce Vita cooking show. My girlfriend Stacey told me about the show right before we left on our trip to Italy. (She’s a big fan of Italy, too.) Now I’m hooked on this show (Cooking Channel).
David Rocco’s show is a bit quirky, but he does make you want to move to Florence and start cooking. At least, Jeff and I are ready to move!
David uses fresh ingredients and makes simple, authentic recipes. Here’s his recipe for Tiramisu. My family thought it tasted just like we had in Italy.
Tiramisu
Servings: 8
2 cups Espresso, cooled
1/3 cup Sweet Italian Vermouth (I substituted Kahlua)
40 Italian Ladyfinger cookies
1 lb. Mascarpone Cream Cheese
5 Eggs
5 Tbs. Sugar
Bittersweet chocolate for shavings
Directions
1. Separate the egg yolks from the whites into different mixing bowls. In the bowl with the yolks, add sugar. Beat mixture with an electric mixer until the consistency is creamy. Add the mascarpone cheese and mix it thoroughly.
2. In the other mixing bowl, beat the egg whites until they have fluffy white peaks. Carefully fold the egg whites into the yolk mixture.
3. In another bowl, mix the espresso and vermouth (or Kahlua). Dip cookies in the coffee mixture for a few seconds, making sure the cookies are wet outside but still somewhat dry in the middle. Arrange dipped cookies tightly on the bottom of an 8 x 10 pan.
4. Pour half of the cream mixture on top of the cookies and spread evenly. Add a second layer of soaked lady fingers. Spread the remaining mixture on the top.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours. (You can make this dessert and refrigerate overnight). Before serving, garnish with chocolate shavings.
NOTES:
- This is an easy recipe to modify for servings. The ratio of eggs to sugar is 1 egg to 1 Tbs. of Sugar. I made the recipe the other night using 8 eggs, 8 Tbs sugar and 1 1/2 lbs of mascarpone. It turned out great!
- I use a grater or microplane to grate the chocolate. I use a 3.5 oz Valrhona Dark Chocolate Bar (71% Cacao) that I pick up at Trader Joe’s. (See next note).
- I like to use chocolate shavings on both layers of the creamy mixture. So in step 4, I sprinkle the first layer of cream with chocolate shavings before adding the second layer of cookies. I usually add the chocolate shavings on top before I refrigerate, too.
- This tiramisu is very creamy and soft. You spoon it out to serve it (vs. cutting it like a cake).
- Reminder: you need to use real Italian ladyfinger cookies (not the sponge cake cookies). You can find these at Italian delis or even World Imports Cost Plus.
