Sweets: Tiramisu

A few years ago while on a date with the hubby (back then boyfriend) we decided to order some tiramisu and with the first bite we were hooked.  Since then we have tried tiramisu at different restaurants we find ourselves at.  Saying that we LOVE tiramisu is an understatement but I have always been intimidated in making it myself.  Last year I decided that it was time to give it a try.  My first attempt didn't turn out as I had planned but we still managed to eat it. (Sorry, I didn't take any pictures of that disaster.)  The mixture never set and it was more like a tiramisu drink than anything else.  Fast forward to this year when I decided to make it once again.  As it turns out practice makes perfect or at least better, way better. 

In June my friends and I planned a baby shower for one of our close friends.  My roll in the shower was to create a dessert table and as part of that I decided to make tiramisu.  This time the tiramisu turned out a lot better than the first one I made.  The baby shower was animal themed so I put a plastic panda on top of the tiramisu.  Everyone loved it and I was asked for the recipe by several people.

The first time I made tiramisu I used this recipe to make the lady fingers and they were a pain to make.  The second time I made tiramisu I bought some from the bakery at my local grocery store.  I now use the Trader Joe's brand ones and I love them.

Tiramisu

adapted from allrecipes.com 

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur (Kahlua) 
• unsweetened cocoa powder, for dusting
• shaved chocolate to decorate (optional)

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. (Try not to let it curdle. Don't worry it won't have an "eggy" taste when its all done.) 
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks and add vanilla. Gently fold into yolk mixture and set aside.
3. Line the bottom and sides of a springform pan with ladyfingers. Brush ladyfingers with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Cover with plastic wrap. Ideally refrigerate tiramisu for a couple of days to let all the flavors develop.  Trust me at day 3 the tiramisu is to die for. 
4. Take out of refrigerator. Carefully remove out of pan. Garnish with more shaved chocolate or with raspberries and whipped cream. 
5. Serve cold alongside some delicious coffee and enjoy with the ones you love.