January 16, 2014

In the Kitchen: Tiramisu



For the past few years I've made my own birthday cake. I'm a pretty controlling person, and it always seemed easier if I did it myself. The only person this seemed strange to was my husband. So, this year he forbid me from making my birthday cake. And with it just being the two of use, a huge cake seemed like kind of a waste. So, he whipped up a batch of birthday tiramisu! I feel in love with tiramisu in High School at Broad Street Bakery, where my girlfriends and I too often visited. The sandwiches and and salads are pretty darn great, but the tiramisu was what kept me coming back. I love how rich and creamy it is, but still feels light in your mouth. Plus the coffee flavoring doesn't hurt either. 

Tiramisu 

6 large egg yolks 
2 tablespoons granulated sugar 
1/4 cup dark rum, divided 
1 cup and 2 tablespoons coffee, divided 
8 ounces mascarpone 
20 ladyfingers 
Bittersweet chocolate for shaving 

Whisk together egg yolks and sugar in an electric mixture on high until they have doubled in size and are a soft yellow. Then, lower the speed and ad 2 tablespoons dark rum, 2 tablespoons coffee, and mascarpone. Beat for just a minute until smooth. 

Combine 2 tablespoons rum and 1 cup coffee in a shallow dish. Dip each ladyfinger in the rum-coffee mixture, you want them to still have a little crispness to them. Line up of the lady fingers in the bottom of your serving dish. Pour half of the cream mixture on top, and then top with remaining ladyfingers and cream mixture. Garnish with shaved bittersweet chocolate. Refrigerate 



 
 

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