Tiramisu

February 20, 2017

Hi Monday snoozers.

Hopefully you have off today for the Holiday!

 

Unless you're me.

Because I'm definitely sitting at my desk right now at work wishing I was on the beach somewhere. 

 

Sun beating in my face, coconut in hand filled with rum.

In...my....dreams.....

Now back to the misu.

For this... I did it the nontraditional way - I didn't make this with raw eggs.

If you're totally down for that...you're a dare devil.

 

 

For me, it makes me queezy to think about. 

Which brings me to my next point. Not using raw eggs will give you a less creamy tiramisu.

 

The flavor is ALL there, just the consistency is a bit different. Mainly due to the mascarpone. 

Mascarpone is an Italian cream cheese. 

It is slightly sweet and has a bit of a tang towards the end of trying it. 

 

If you don't have mascarpone (it is a bit expensive) you can surely use cream cheese mixed with a little sour cream. 

 

It's milder in taste, where as if you were to use cream cheese in this recipe it may taste a bit like cheesecake...but who has any problem with that?!

 

So enjoy my little misu babies.

 

Tiramisu

 

yield: 8

prep time: 15 minutes

chill time: 6 hours - overnight preferred

 

Ingredients:

  • 2 (8 oz) containers of Mascarpone

  • 1/4 c sugar

  • 2 cups heavy whipping cream

  • 1 Tbs vanilla

  • 24 lady fingers (I grabbed two packs just incase, varies on dish size you're using)

  • 1 c hot strong coffee + 1 packet of instant coffee (the combo makes it super strong)

  • 1/4 c kahlua 

  • Dark Chocolate Cocoa Powder

 

Directions:

  1. In a bowl, beat together the mascarpone and sugar until well combined. 

  2. In a separate bowl, beat together the whipping cream and vanilla.

  3. Fold in half of the whipped cream mixture into the mascarpone mixture. 

  4. Add the rest making sure it is well mixed. Set aside.

  5. Mix together your coffee, instant coffee and kahlua and set aside. 

  6. Grab your dish, I used a dish that was a little bigger than a pie plate and about 4 inches high.

  7. Grab a pack of the lady fingers and measure how many will fit in the bottom, cutting some to make sure you get all areas.

  8. Now, time to assemble.

  9. Quickly dip the lady fingers in the coffee mixture (this has to be fast, they soak incredibly quick)

  10. Layer the fingers on the bottom of your dish then add half your cream mixture and spread out evenly. 

  11. Repeat the lady finger process again and then top with remaining cream mixture.

  12. Cover with plastic wrap and foil and refrigerate overnight. If you're in a time crunch, at least 6 hours - but overnight is key. 

  13. When ready to serve, dust the top with cocoa powder and ENJOY!

Happy monday. 

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