This is my
favorite tiramisu recipe. When we had the condo downtown, Dorte and I
would often stop by Tulio while walking home after attending the symphony.
Ingredients
1 ½ pounds Mascarpone cheese
1 cup powdered sugar
1 cup rum
1 cup heavy whipping cream
4 egg yolks
1 ¾ cups granulated sugar
4 cups strong coffee
1 ½ packages of lady fingers
Shaved chocolate
Cocoa powder for dusting
Directions
Beat mascarpone, powdered sugar and ½ cup rum in bowl of electric
mixer with whisk attachment until smooth and creamy, being careful not to
overbeat. Add cream and whip at high speed until mixture forms soft
peaks.
Whisk yolks and ¼ cup granulated sugar in small bowl until thick
and pale. Fold into mascarpone mixture and set aside.
Mix coffee, remaining ½ cup rum and remaining 1 ½ cups granulated
sugar in shallow bowl. Dip lady fingers in coffee mixture.
Place layer of lady fingers in bottom of deep 2 quart serving
bowl. Cover with layer of cheese filling. Repeat twice to make 3
layers of lady fingers and filling.
Refrigerate at least 2 hours before serving. Top with shaved
chocolate and dust with cocoa powder before serving.
Yields: 4-6 servings
Notes:
We prepared the tiramisu with ultra-pasteurized egg yolks.
We also used Bacardi dark rum in our recipe. Tiramisu can be prepared a
day in advance, which I believe blends the flavors.
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