Tag Archives: Kahlua

Unforgettable Tiramisu

28 Jun

Ah, an unforgettably sweet thing.  That’s what this Tiramisu is.  It’s simple to make yet has wow factor.  The taste?  Oh, so amazing.  The flavors of mascarpone cheese, coffee, and kahlua soak beautifully into the lady finger cookies.  The result is a sweet, airy light, gorgeous tiramisu that everyone will want more of.

Tiramisu: Lighly sweet mascarpone, coffee, and rum meld together perfectly

Tiramisu: Lady fingers cut in half and wrapped around = a sweet presentation

I wish I had a photo of the inside to show off, but I didn’t even have time to try, because it was gone that quickly.  With each bite, you get a creamy mascarpone sweet custard layered with lady fingers soaked in liquor and coffee.   Don’t use cream cheese in place of mascarpone.  Mascarpone has a delicate, soft, and creamy texture and taste that makes this custard delicious.  The tiramisu will need time to set overnight.

RECIPE (Serves 8-10, but our party of 6 ate the whole thing)
adapted from Gourmet

INGREDIENTS
3 cups very strong coffee (decaf is fine)
1/2 cup sugar
1 rounded TB sugar
4 TB Kahlua liquor
3 TB rum
4 large egg yolks
1/3 cup dry (not sweet) marsala
2 1/2 cups mascarpone cheese
1 cup chilled heavy cream
2 pkgs (about 14 oz total) crisp ladyfinger cookies
unsweetened cocoa powder for dusting
semi sweet chocolate for shaving, if desired

DIRECTIONS
Stir strong coffee, 1 TB sugar, Kahlua, and rum until sugar is dissolved.   Cool.

Beat egg yolks, Marsala, and 1/2 cup sugar in a metal bowl.  Set bowl over saucepan of barely simmering water.  Using a handheld electric mixer or whisk, mix until tripled in volume.  This takes about 8 min.  Remove from heat and beat mascarpone in until just combined.

Put heavy cream in a chilled bowl with chilled beaters.  Beat until stiff peaks. Fold whipped cream in mascarpone mixture gently, taking time to fully incorporate it.

One at a time, very gently dip both sides of each ladyfinger into the coffee mixture, lining bottom of a 9-10 inch Springform pan (I use a 9 inch).  Dip and line as you go.  The ladyfingers can break apart, so don’t dip them too long.  About a 2-second dip on each side.  Trim any ladyfingers as needed so that it fits comfortably in pan.  Split mascarpone filling in half.  Spread half of the filling on top of ladyfingers.  Repeat dipping and lining for second layer of ladyfingers.  Spread remaining mascarpone filling on top.  Dust with cocoa.  Sprinkle with chocolate shavings.  Chill overnight in springform pan to set.

Carefully release sides of springform.  If your sides are slightly haphazard, no worries.  Take leftover ladyfingers, slice them in half, and use them to wrap around your Tiramisu.  Enjoy!

Source:  Chew Out Loud