Tiramisu 提拉米蘇

Tiramisu

First, my apology for no picture posted in this entry… yes and again, I was rushing out the door for the party and forgot to take a picture of the dessert! I will update the blog with a picture when I make it next time as there’s still some marcapone cheese left in my fridge.

*** 12/31/2010 update: I posted the picture and also included the recipe for a smaller 9×9 inch square glass pan. Check the recipe below.***

With Christmas around the corner there is always a party in someone’s house. This is one of the dishes I brought to the holiday gathering. I made it the night before so no last minute stress of preparing. If you are making this dessert, be sure to use traditional Italian lady fingers which are crispy, as opposed to American lady fingers which are more of a cake texture and break apart when you dip them into the coffee.

I found this recipe from FoodNetwork.com. Generally tiramisu uses 6-7 raw eggs (eggs and yolks combined) but this recipe only uses 4 eggs(eggs and yolks combined). I change the preparing method a little– whisking eggs in a double boiler on the stove so to cook the eggs a little. If you can find pasteurized eggs it will be best to use for making tiramisu. By the way, do you know that ‘tiramisu’ in Italian means ‘pick me up!“?

Tiramisu Recipe— adapted from recipe from Steven Ullman (makes 1 glass tray of 9 x 13 x 2 inch)

Ingredients:
2 eggs
2 egg yolks
9 tbsp sugar
2 containers (226mg each) mascarpone cheese— see note below
1 cup heavy whipping cream
pinch of salt
10 tbsp golden rum
2 cups espresso or very strong brewed coffee (4 heap scoop for 2 cups water)
4 dozen Italian lady fingers
unsweetened cocoa powder for dusting

For a smaller 9×9 inch square glass pan:
Ingredients:
1 eggs
1 egg yolks
7 tbsp sugar–> 6 tbsp for eggs, 1 tbsp for whipping cream
1 containers (226mg each) mascarpone cheese– see note below
1/2 cup heavy whipping cream
tiny pinch of salt
6 tbsp golden rum–> 1 tbsp for cream, 5 tbsp for coffee
1 1/2 cups espresso or very strong brewed coffee (4 heap scoops for 2 cups water)
2 dozens of Italian lady fingers
unsweetened cocoa powder for dusting

Method:

1. Place 2 eggs, 2 egg yolks and 7 tbsp sugar in mixing bowl over a pot with some boiling water (be sure water does not contact with the mixing bowl). Use a electric hand mixer, mix until the mixture reaches body temperature (very slightly warm). Remove from the pot, continue mixing until mixture forms a good ribbon stage. Mix in mascarpone cheese.
2. In a separate bowl, whip heavy cream with 2 tbsp sugar and pinch of salt until hard peak forms.
3. Add whipped cream and 2 tbsp rum to mascarpone cheese mixture, mix with hand mixer until smooth.
4. In a separate bowl combine coffee and 8 tbsp rum (see note below).
5. One at a time, quickly dip lady fingers into coffee mixture and then place on the bottom of a 9 x 13 glass pan. Continue until the lady fingers fill the entire layer on the bottom. Using a spatula spread half of the mascarpone cream over lady fingers. Repeat the process (dipping + cream) to make second layer.
6. Refrigerate 8-10 hours or overnight. Before serving dust the top generously with unsweetened cocoa powder (see note below). Serve cold.

Regina’s Note:

• Mascarpone cheese: I couldn’t find plain mascarpone cheese so I use coffee flavor mascarpone cheese instead.
• Coffee mixture: This dessert is not sweet at all. If you prefer a slightly sweeter version, add extra 1-2 tbsp sugar into the coffee mixture. Stir to dissolve.
• Cocoa powder: Always dust cocoa powder before serving for better presentation, as the cream will moisten cocoa powder over time and make the top of tiramisu look wet.
  

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