March 16, 2016

Tiramisu



Tiramisu is a special occasion dessert - not because it's hard to make or expensive - but because it is so decadent that the whole world stops for me every time I take a bite.  It's that freakin' good. New Years, birthdays, celebrations - this one is for when you want to make a large group of people adore you. Everyone will be begging you to make it for years and years to come…

TIRAMISU


11 egg yolks
2 1/2 cups and 1 tbsp white sugar
2 1/4 cups and 1 tbsp mascarpone cheese (room temperature)
3 1/4 cups heavy whipping cream (keep in the fridge until ready to whip)
3 3/4 packages lady fingers (soft)
1/2 cup and 1 tbsp Kahlua (coffee-flavored liqueur)
1/4 cup cold espresso
1 3/4 cup unsweetened cocoa powder
1/2 cup ground biscotti
1 bar of good dark chocolate (like Vahlrona)

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 with a rubber spatula.  Watch carefully so it doesn't solidify. Remove from heat and whip yolks until thick and lemon-colored.
2. Add mascarpone to whipped yolks and beat until combined.  
3. In a separate bowl, whip cream into stiff peaks.  Gently fold into yolk mixture and set aside.
4. Layer the lady fingers on the bottom of your dish and dust with biscotti crumbs.
5. Combine the Kahlua and espresso.  Brush mixture onto lady fingers.
6. Spoon half the filling on top of the lady fingers.  Repeat with another layer of lady fingers, Kahlua mix, and filling.
7. At this point, I like to cover the dish and put it in the fridge for at least 6 hours to overnight. The day of the party, I then garnish the top with more ground biscotti and dust it with cocoa powder and then make chocolate curls from my chocolate bar by running a peeler across it. 

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