Just what is tiramisu? The word itself, in Italian, is actually two words:  tirami su. They mean “lift me up.” It certainly does that, in spades! It is a layered confection of ladyfingers (which are light, airy, dry, egg-based sponge biscuits shaped like long fingers) that have been dipped in, or brushed with, coffee, topped with a layer of mascarpone-laced custard and then a layer of whipped cream.

This set of layers is usually repeated for a total of two complete sets. The last layer of whipped cream is then dusted, or deluged, depending on your preference, with cocoa. This recipe is quite easy, and the results are spectacular. But you really shouldn’t make this recipe – unless you are prepared to become a tiramisu addict!

 

INGREDIENTS

For the Filling

6 egg yolks

¾ cup sugar

2/3 cup milk

1 pound mascarpone cheese

For the Whipped Cream

1¼ cups heavy whipping cream

½ teaspoon vanilla

For the Cake

¼ cup espresso or strong coffee chilled

2 tablespoons dark rum

2 (3 ounce) packages lady fingers

Unsweetened cocoa powder for dusting

 

INSTRUCTIONS

To Make the Filling

In a medium saucepan, whisk together egg yolks and sugar until well blended. Stir in milk. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute; remove from heat. Pour into a bowl and cover with plastic wrap, placing wrap directly on the surface of the custard. Refrigerate until chilled, at least 1 hour. Remove mascarpone cheese from the refrigerator so it softens while the custard chills.

In an electric mixer fit with the paddle attachment, or in a large bowl with a spatula, blend chilled custard with softened mascarpone cheese until smooth. Set aside.

 

To Make the Whipped Cream

In an electric mixer fit with the whisk attachment, or with an electric hand mixer, beat cream and vanilla until stiff peaks form.

To Assemble the Cake

In a small bowl, combine chilled espresso and rum. Separately lady fingers horizontally and arrange a single layer in the bottom of an ungreased 11-inch by 7-inch baking dish (about 16 lady fingers). Brush with the espresso-rum mixture. Spread half of the custard mixture over the lady fingers, then top with half of the whipped cream.

Repeat layers with remaining lady fingers brushed with the espresso-rum mixture, remaining custard mixture, and remaining whipped cream. Sprinkle with cocoa as desired (1 tablespoon or up to ¼ cup). Refrigerate at least 4 hours or up to 24 hours. Store covered in the refrigerator.

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Quick Tip:  Don’t want to use rum? Traditional tiramisu is made using Marsala wine. Madeira is another wine you could substitute. You could also make this using brandy, or coffee- or almond-flavored liqueur. It really doesn’t matter, because you are going to mix it with the espresso.

Recipe courtesy of Meggan at Culinary Hill, image courtesy of cookingchanneltv.com