And that got me through it all. But again we digress, somethings are better left unsaid. But sometimes we feel compelled to tell our story, we just hope you can bear with me through those times.
One of the life’s simpler pleasures had always been dessert, in whatever form it took, and my first introduction to Tiramisu would be in the form of a pudding, without the ladyfingers. That silky delicate cream overflowing with flavour would offer that “Taste of Heaven” and have you begging for another serving.
We think saying it had a velvety texture would have been a good way to describe it, but it was too loose for anything but a dessert glass. There isn’t a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, we think, the nicest we’ve come across.
For lovers of strong coffee, dark chocolate and the rich creaminess of mascarpone it is one of the nicest, easiest and most popular desserts of the party season.
- 6 large egg yolks
- 1 cup sugar
- 1 1/4 cup mascarpone cheese – room temperature
- 2 cup heavy whipping cream
- 2 -7 oz packages Italian Ladyfingers (Savoiardi)c
- 1 cup cold espresso
- 1/2 cup coffee flavoured Liqueur optional
- 1 ounce cocoa for dusting
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored.
Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature. Take it out of the refrigerator as you gather ingredients to make the recipe.
Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
Arrange the ladyfingers in the bottom of a rectangular baking dish (or container similarly sized. Spoon half the mascarpone cream filling over the lady’s fingers. Repeat process with another layer of ladyfingers and cream.
Refrigerate 4 hours or overnight.