TiramisuMarch 21, 2007 at 6:49 pm | Posted in cakes & tortes, sweet things | 2 Comments
I suffer from occasional bouts of insomnia. Sometimes it’s because I have a lot on my mind, and sometimes it’s because R is snoring (sorry dude!), but I couldn’t help wondering whether last night’s restlessness was caused by the tiramisu I had for dessert. I hope not, because I’m having it again tonight… but it does mean “pick me up,” right?
My Asian bakery tiramsu face-off earlier this month, along with a pot of mascarpone I’d bought on a recent trip to Haberfield’s Ramsay Street, got me craving my favorite tiramisu–mine!
I must admit, since no baking is involved I usually kind of wing the measurements. This time, though, I did things with a little more precision and jotted down notes. Since it’s just the two of us, I normally assemble this in a loaf pan. This gives us dessert for a couple of nights, and then it’s on to something else. Just double the recipe if you want to make a larger size. Also, I like mine with lots of boozy sponge so I use three layers of ladyfinger biscuits, but if you like it more on the creamy side, use 2/3 the number of biscuits for two layers and keep the measurements for the mascarpone mixture the same. One last thing…it tastes so much better if it’s refrigerated overnight!
Tiramisu – makes 6 servings (or one loaf pan)
3 egg yolks
1/4 cup sugar, plus 2 t
1/4 cup marsala wine, plus 1 T
250 g (8 oz) mascarpone, room temp
3/4 cup whipping cream
1 cup strong coffee, warm
2 T rum
splash of vanilla extract
24 savoiardi (dry ladyfingers, found in Italian and specialty shops)
dark chocolate for grating
– In a bowl set over a waterbath, make a zabaglione with the egg yolks, 1/4 c sugar and 1/4 c marsala. Once it has doubled in volume, set it aside to let it cool off slightly while you whip the cream to soft peaks in a chilled bowl. Fold the whipped cream and mascarpone together, then fold in the zabaglione.
– Combine the warm coffee, rum, 1 T marsala, vanilla and 2 t sugar in a shallow bowl. Quickly dip one ladyfinger at a time into the mixture and arrange in a single layer on the bottom of a loaf pan. Top with 1/3 of the mascarpone mixture and grate a little chocolate on top. Repeat two more times, putting a good amount of grated chocolate on the top layer.
– Cover lightly with plastic wrap and refrigerate overnight (or at least for a few hours).