Tiramisu For Keressa
One of my favorite people in the world, who happens to be a coworker, really loves tiramisu. She'll be leaving us soon so I thought I'd ply her with her favorite treats to make her want to stay!
This was my first attempt at tiramisu...It WILL be happening again! Easy to make and absolutely delicious!
Tiramisu
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup dark rum ( I used The Kracken...because it's amazing!)
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
Whisk egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
In a small bowl combine coffee and rum. Dip ladyfingers into coffee-rum mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
Whisk heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight.
This was my first attempt at tiramisu...It WILL be happening again! Easy to make and absolutely delicious!
Tiramisu
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup dark rum ( I used The Kracken...because it's amazing!)
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
Whisk egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
In a small bowl combine coffee and rum. Dip ladyfingers into coffee-rum mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
Whisk heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight.
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