Tira-my-su
Tira-my-su
My tea cabinet is one Metamucil and cat furball away from me being a certified grandma. But tea doesn’t have to be reserved for the sick, royal, or elderly. In fact, I always prefer tea over coffee, unless it’s used as an ingredient in desserts. There’s just no hating tiramisu, perhaps coffee’s best example of how it can shine when presented with lots of sugar and lots of cream. Be sure to really soak those ladyfingers, though, and turn them into lady rows of mushy deliciousness. Nobody likes a dry base, unless you’re a cheerleader who’s about to be thrown in the air, in which case you better hope the person beneath you is sober, able, and not relying on divine intervention to catch your clumsy ass.
Ingrediënten
- 6 egg yolks
- Âľ cup sugar
- ½ cup heavy cream
- 3 8-ounce containers mascarpone cheese, at room temperature
- 1½ cups espresso
- Âľ cup tiramisu liqueur or cognac
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 28 to 30 Italian ladyfingers
- 2 ounces bittersweet chocolate for shaving
Instructies
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg yolks and sugar until pale yellow in color and doubled in size, and a light ribbon forms when you lift the whisk out of the bowl, about 5 minutes.
- Transfer to a large bowl and set aside.
- Wipe out the bowl of the stand mixer and add the cream.
- Whip until soft peaks form.
- Slowly add the mascarpone and whip until medium peaks form.
- Remove the bowl from the stand mixer and fold the egg yolk mixture into the mascarpone mixture until combined.
- In a shallow bowl, whisk together the espresso and liqueur to combine and set aside.
- Using a fine-mesh sieve, sprinkle the bottom of a 8-inch-square baking dish with 1 tablespoon of the cocoa powder.
- One at a time, dip the ladyfingers into the espresso mixture and arrange them over the bottom of the baking dish in one even layer.
- If there are gaps, break up the ladyfingers to fill them.
- Spread half the mascarpone mixture over the ladyfingers.
- Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture.
- Cover with plastic wrap and let sit in the refrigerator for at least 3 hours or up to overnight before serving.
- Sprinkle the top with the remaining 1 tablespoon cocoa powder and garnish with chocolate shavings.
- Enjoy.
Notes / Tips / Wine Advice:
LITERALLY CAN’T EVEN
If you can’t find tiramisu liqueur, feel free to use cognac, Marsala, amaretto, or brandy.
JUST THE TIPS
For this recipe, the eggs are not cooked. Try to buy pasteurized eggs at the grocery store. They are safe to consume raw.
There are soft ladyfingers and there are hard ladyfingers. If you’re using the soft ladyfingers, brush them with the espresso mixture rather than dipping them. This will keep them from falling apart. The hard ladyfingers can stand up to a quick dip
There are soft ladyfingers and there are hard ladyfingers. If you’re using the soft ladyfingers, brush them with the espresso mixture rather than dipping them. This will keep them from falling apart. The hard ladyfingers can stand up to a quick dip
