Tiramisu!

Tiramisu

Fourth of July weekend, the husband and I drove down to the Napa Vineyards and brought home our favorite dessert wine from the Robert Mondavi Winery, the Moscato D’Oro. I decided to make some zucchini pasta and some tiramisu to pair with the Moscato.

I don’t like the idea of raw eggs in my tiramisu, so I decided to make do without the eggs in this recipe.

Ingredients:

  • 1 lb of Mascarpone Cheese (softened to room temperature)
  • 1½ cup Heavy Whipping Cream
  • 1/4 cup of Granulated Sugar
  • 1 Tsp Vanilla Extract
  • 2 ½ cups of Espresso, cooled  (Tip – To make things easier, grab some espresso from your nearest coffee shop)
  • 1 Tbsp Kahlua
  • 1 Tbsp of Bailey’s Irish Creme
  • 2 Tbsp of Unsweetened Cocoa Powder
  • 30 Ladyfingers (preferably Italian Savoiardi, not the soft sponge-cakey lady fingers you get at the stores)

Method:

In a large mixing bowl, whip the heavy cream till it forms soft peaks and set in the fridge while you’re prepping the other stuff.

In another bowl, take the room temperature Mascarpone cheese and into it, add the sugar and vanilla extract. Mix them together. Now get the whipped cream out of the fridge and fold in half of it into the mascarpone mixture. Add the remaining cream and fold everything together. The cream must be airy, so be sure not to over-mix.

Pour the espresso into a bowl big enough to dunk the savoiardi into, and add to it, the coffee and alcohol. Take a 9″x 9″ square dish ( I used a Pyrex dish). Dip each ladyfinger into the coffee mixture and lay it in your dish. To make sure the lady fingers don’t get too soggy, make sure you dip them in the mixture only for a second.

After lining the bottom of the dish with the coffee and rum soaked ladyfingers, spread half of the mascarpone cream mixture evenly on top and sprinkle cocoa powder onto the spread mixture. Lay another layer of coffee-dipped ladyfingers on top, and spread the remaining mascarpone mixture onto it.

Sprinkle the cream with some cocoa powder and shaved chocolate and refrigerate the Tiramisu for 4-6 hours or overnight. There you have it – Easiest dessert ever, and goes excellent with some Moscato 🙂

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*For a child friendly Tiramisu, omit the coffee and dip the savoiardi into a mixture of cocoa and milk.

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