Tiramisu is a classic Italian desert which literally means "Pick me up" since it could never be left behind because of its irresistible taste. Every bite you take mesmerizes your palettes with a fusion of coffee and chocolate in a smooth cream. Though it might seem like a big deal to put it together, its rather very simple to make. Here's our take on the recipe which is definitely worth a try.Prep Time: 1 hr + setting time
Egg yolks: 3
Mascarpone cheese (80z): 1pack
Sugar: 1 cup
Heavy whipping cream: 1 pint
Lady fingers/ Savoiardi*: 2 packs( about 40 fingers)
Ghiradelli dark chocolate bars: 4-5
Milk chocolate: 1 small bar
Expresso*: Double shot
Water: 1/2 cup
Marsala wine: 4-5 tablespoons
Kahlua (coffee liquor): 3 tablespoons
Cocoa powder: 1 teaspoon for dusting
*We just got a double shot of regular expresso from one of the local coffee shops.
*The lady fingers are easily available in most of the local grocers (Safeway/ Fredmeyers)
Beat the egg yolks + 1/4 cup of sugar until ivory and smooth. In a double boiler beat the egg yolk mixture. Add the marsala wine and keep beating until it starts to thicken. This takes about 5 mins. Move it aside. When this cools, add the entire package of mascarpone cheese and fold it until smooth. If you over do the mascarpone cheese it can become a little crumbly. Beat the whipping cream slowly adding the 1/2 cup sugar with a hand blender until it has stiff peaks. Fold the whipped cream into the yolk+cheese mixture. This makes the main creamy layer in this desert.
Now for the coffee-choco concoction. In the double boiler melt 2 bar of the dark choc + 1 bar of the milk chocolate. Turn off the gas and and add the kahlua and the expresso with the water. Add 1/4 cup of sugar to this and mix well. This is what we will dip the lady fingers into.
Take a glass flat dish preferably to set the Tiramisu. Dip the ladyfingers one by one into the coffee concoction and lay it down. Dont dip for too long as they will immediately break down. Layer it with whipped mixture. Repeat until its over ending with the whipped mixture on the top. Typically cocoa dust is spread on the very top, but we like to use a mix of grated dark chocolate and cocoa dust.
Cover it with cling wrap and leave it in the refrigrator for about 6-8 hours.
Cut and serve and defenitely enjoy every bite of this fabulous desert.