You can’t shake a stick on the internet without hitting somebody’s recipe for Tiramisu. There are lots of recipes using different ingredients and techniques. I looked up a few dozen recipes, found the elements I liked from each, and cobbled together my own. It turned out fantastically. In an extremely uncharacteristic turn of events, I actually remember the exact measurements and ingredients I used to make it.
In years long past we had made tiramisu for a family gathering. The recipe we made involved making a batch of whipped cream, and a batch of whipped mascarpone, then gently folding them together to make the filling. My distinct recollection is that recipe tasted good but was a little bit runny. We’ve also seen recipes where the whipped cream was replaced by beaten egg whites. We’ve seen recipes that contain raw egg yolks. For this particular occasion I wanted to avoid any recipe with uncooked eggs or with delicate folding maneuvers.
For the coffee mixture:
- 1 cup strong black coffee (we used the “Dark Magic” Keurig K-Cup)
- 1 Tbsp Kahlua
- 1 Tbsp Dark Rum (Bacardi Select)
Brew the coffee. Add the Kahlua and the rum. Stir. Allow the coffee to cool. You may need more than one batch of this (I think we needed 2 batches of this for all the filling we made).
For the filling:
- 1lb Mascarpone Cheese, room temperature
- 1.5 cups Heavy Whipping Cream
- 2 Tbsp homemade vanilla extract
- 1 cup sugar
- Saviordi cookies (“Ladyfingers”)
- Unsweetened cocoa powder
- Prepared coffee mixture
Add the mascarpone to a mixer and mix at medium speed until soft. Add the cream, slowly to avoid slashing or sloshing. Mix until well combined. Add sugar and vanilla. Mix over medium to medium-high speed until the mixture makes stiff peaks (like whipped cream).
Dip each of the cookies into the coffee quickly. They will absorb more than you think, and will become less crunchy over time. Place the cookies in the bottom of your container in a single layer. Add the filling and spread evenly. Cover with a sprinkling of cocoa powder. Allow the tiramisu to rest, refrigerated, for at least an hour before serving.
We made the tiramisu in little individual serving cups, and topped each one with a broken ladyfinger cookie. I thought they were the best dessert on the menu (and we had quite a large and impressive dessert menu!), and many other people who tried it said it was fantastic. This is definitely a winning recipe, and next time I make Tiramisu I’ll be following it exactly.