Sweet Tooth Friday: Tiramisu (Valentine's Edition!)
Oh love is in the air. Yes, I know BIG COMMERCIAL holiday coming up but I love, love, love Valentine’s Day. Hallmark and Godiva make a mint but who cares; it’s a great excuse to let your love bugs know how much you care for them.
As I mentioned on Tuesday, this year, I decided to throw a Cupid’s Cocktail Party in honor of the ‘Day of Love’. I needed an excuse for a get together and it seemed like the perfect time to invite my friends for a night of cocktails, yummy bites and of course, dessert.
I have asked my guests to bring a dessert they love to the festivities and I decided to do the same. I went with a favorite, an old stand by, Tiramisu. Just like any great love, it never disappoints and everyone digs in. Layers of delicious lady fingers and creamy mascarpone cheese and of course, lots and lots of espresso. When it’s made right, it’s a dream on a plate.
So this year, instead of waiting in line at Godiva, grab the ingredients for this delicious dessert. Make it in a trifle bowl if you have so it looks extra fancy. It’s actually very easy to make but looks like you were in the kitchen all day. Love that!
Serves 8 to 10
1 large package of Italian ladyfingers (about 30 to 35)
2 cups espresso or 2 cups strong regular coffee
½ cup sugar
3 tablespoons coffee liqueur
3 large organic egg yolks
½ cup Marsala wine or dry sherry
2 ½ cups Mascarpone cheese
2 cups chilled heavy cream
unsweetened cocoa powder and confectioners sugar for dusting
In a large baking dish, pour the coffee and coffee liqueur together and mix. Set aside.
Place a large bowl over a water bath and combine egg yolks, marsala wine and sugar. Begin to whisk continuously until a light cream like consistency is achieved. Make sure to cook like this for at least 7 to ten minutes so egg no longer raw.
Beat heavy cream until stiff peaks are achieved. Separate each parts into two bowls.
In the bowl of a Kitchen Aid, place the mascarpone cheese and mix on low. Slowing pour in the warm egg mixture and beat until incorporated. Remove from the machine and fold in half of the whipped cream. Gently but thoroughly.
Ina trifle bowl or large 9x13 baking dish, begin placing a row of lady fingers dipped in coffee , lining the bottom. Once layer is complete, spread the creamy filling on top. If using a trifle bowl, you will use 1/3 of the filling because you will have three layers. If you use a 9x13 pan, use ½ of the filling because you will only have two layers. Place another layer of dipped lady fingers and then filling, ending with the fingers on top.
Use your remaining heavy cream for your top layer and sprinkle with cocoa powder and confectioners sugar.
You can make this up to a day ahead because the longer it sits, the better it tastes!