Monday, April 5, 2010

Something sweet...

With Easter this past weekend I thought it was the perfect time to bake. I firmly believe Resurrection Day is best celebrated with lots of baked goods. I got a specific request to make tiramisu which sounded like fun since I've never attempted to make it before. I headed straight to Epicurious for a fail safe recipe.

Since I left the grocery shopping to the last minute {must remember not to procrastinate} I was forced to tweak the recipe a bit - the grocery store didn't have some items and I wasn't going to go to multiple stores on a Saturday {nothing more frustrating than jammed isles and endless lines at Ralph's}. All in all I think it turned out really well. Here's the recipe...


  • 2 cups boiling-hot water
  • 3 tablespoons instant-espresso powder
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons Tia Maria (coffee liqueur) {I used Kahlua}
  • 4 large egg yolks
  • 1/3 cup dry Marsala {I used sweet Marsala}
  • 1 pound mascarpone (2 1/2 cups)
  • 1 cup chilled heavy cream
  • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
  • Unsweetened cocoa powder for dusting
Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
Beat cream in a large bowl until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa. 

 I was lucky to have Ian as my sous-chef. It makes it so much fun to bake when everything is already measured and ready to go.

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