I have been wanting to make tiramisu for over a year. Every once in a while I would browse the cookie ilse at the grocery store looking for ladyfingers, but could never seem to find them. Then, a few weeks ago I was at Trader Joe’s and the ladyfingers practically jumped in my cart. I was looking for edamame in the frozen food section, looked up, and they there were on the self directly in front of me. I took that as a sign that it was time to finally make tiramisu. Even better, Easter was only a few weeks away, so I ever had a special family get together as a reason to make a nice dessert.
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 1/2 cup strong brewed coffee, room temperature
- 1/8 cup Kahlua, rum or other coffee liquor
- 2 (3 ounce) packages ladyfinger cookies – I prefer the soft kind
- 1 tablespoon unsweetened cocoa powder
Directions
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In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
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In a medium bowl, beat cream with vanilla until stiff peaks form.
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Whisk mascarpone into yolk mixture until smooth.
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In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
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Arrange half of soaked ladyfingers in bottom of a springform pan. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 24 – 48 hours, until set. the flavors are at their peak at about 48 hours.
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