Tiramisu

I had been wanting to make Tiramisu for a long time but never had a reason to make it. Last week we were eating dinner with some friends in our church group and the topic of Tiramisu came up and I mentioned how I’d always wanted to make it. They all told me to just go ahead and make it already and to bring it in the next week and they would eat it. I had a couple that had been looking forward to it all week and made sure they were there that night for it.

This was my first time making Tiramisu and I would definitely make it again. I wouldn’t change a thing about this recipe. I was glad that Chelle posted about the Cook’s Illustrated Tiramisu recipe a few weeks ago and raved about it, so I used that recipe and used Kahlua in place of the rum. I wanted to make my own ladyfingers, though, but luckily Jaime posted about homemade ladyfingers and I used her recipe. I would definitely recommend making your own ladyfingers. It wasn’t too difficult, but it added a lot to the recipe and made it truly from scratch. This was also David’s first time tasting Tiramisu. He loved it and ate a huge piece 🙂 I love when I find desserts that he likes. I can see him requesting this again.

Tiramisu

2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum [I used Kalhua)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi) (I used homemade, recipe follows)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)

Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.

In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

Source: Adapted from Cook’s Illustrated

Homemade Ladyfingers

1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets
7 large eggs, separated
3/4 cup plus 4 tbsp granulated sugar
2 tsp vanilla extract
1 cup all purpose flour

Preheat the oven to 375F. Line two 12 by 17-inch baking sheets with parchment paper. Use a fine-mesh sieve to dust the paper with a light coating of powdered sugar. Using a mixer fitted with a paddle attachment, beat the egg yolks, the 3/4 cup granulated sugar, and the vanilla in a large bowl on high speed about 5 minutes, until the yolks become thick and pale yellow. In a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed until stiff peaks form. Add the 4 tablespoons granulated sugar, 1 tablespoon at a time, beating after each addition. Fold the egg white mixture gently into the egg yolk mixture. Use a sieve to sift the flour over the batter. Gently fold in the flour just until incorporated.

Spoon the batter into a pastry bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets, making each ladyfinger about 4 inches long and 2 inches wide. (This takes a little practice. Don’t worry if your first attempts are a little wobbly.) You’ll be able to fit about 5 ladyfingers across and 4 down on each sheet. Bake about 10 minutes, until lightly browned. Sift the 1/2 cup powdered sugar over the ladyfingers just as they come out of the oven. Cool for 5 minutes and use a spatula to transfer them from the baking sheet to cooling racks.

Source: The Pastry Queen by Rebecca Rather, courtesy of Good Eats ‘n Sweet Treats