My favorite dessert is hands down tiramisu. Not because it is an Italian food (although that doesn’t hurt) but because there is something about coffee-soaked ladyfingers, chocolate and cream filling that just makes me happy. And I mean REALLY happy.
But it always seemed such a daunting task to actually make it by hand, and therefore my experience had been limited to restaurants. But, for Valentine’s Day last year, I decided of all desserts to know how to make, this one seemed essential. The only “hard” thing about this dish is planning ahead, since you need to make it the night before consuming. But otherwise, I was pleasantly surprised at the simplicity. Do be careful of soaking the ladyfingers too long, as they will fall apart in your hands. The good news is, after destroying a few, I started getting the hang of it!
Thanks to Gourmet for this recipe which will now be my default when I am craving my favorite sweet treat. Bon Appetit!
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.