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A guest post by Mark Ackermann
This simple Italian dessert is a family favorite at my house and benefits from being prepared ahead of time, allowing all the flavors to mingle and settle. Tiramisu seems like a lot of work, but is deceptively simple in its preparation. Traditionally served as an afternoon tea boost, tiramisu contains both coffee and alcohol. I’ve noted in my recipe that alcohol is optional and it really is. Those of you who don’t like cooking with alcohol due to personal or religious beliefs can feel free to leave it out without altering the recipe at all.
Try to find some Italian Lady Fingers (or Savoiardi), but if you can’t find any then there are many other brands that work just as well. These biscuits are hard with a sugary topping, but soften as the tiramisu is allowed to sit. It is thus important to wait at least six hours before serving.
This recipe requires the use of cold brewed coffee since it provides the best taste. It’s really easy to make at home. All you require is a little time and something like an Aeropress. So if you plan on going this route you can make the cold brew coffee a day before you start the tiramisu, since the cold brew needs to sit overnight. If you don’t have the time, space or equipment for that then you can also just buy some ready-made. Regular coffee is fine, but you should just be careful not to burn the coffee grounds since this leads to bitterness.
Easy to make and delicious to eat, this creamy and decadent Italian dessert is sure to become a household favorite.
· 3 egg yolks
· 1/2 cup sugar
· 1/3 cup milk
· 500 grams mascarpone cheese at room temperature (about 2 cups)
· 200 grams Lady Fingers (about half a package)
· 1 cup cold brewed coffee
· Cocoa powder
· Chocolate shavings
· 3 tsp of brandy/rum (optional)
1. Put the egg yolks, sugar and milk in a medium saucepan and whisk until combined.
2. Cook over medium heat, whisking continuously, till it boils. Continue cooking for about one minute.
3. Leave to cool at room temperature for about 30 minutes followed by 1 hour in the fridge.
4. Once the egg yolk mixture is cold, whisk in all of the room temperature mascarpone cheese and add the brandy or rum.
5. Line a 9X5 loaf pan with plastic wrap.
6. As quickly as possible, dip a third of the lady fingers in the cold brew coffee. Do this one at a time then place them on the bottom of the pan in a single layer. It’s ok to break them if they don’t fit the pan.
7. Spread about a third of the mascarpone filling over the Lady Fingers.
8. Now place a second layer of the coffee dipped Lady Fingers and spread about another third of the mascarpone cheese on top.
9. Dip the remaining Lady Fingers in coffee and arrange them over the mascarpone cheese.
10. Now spread the rest of the mascarpone cheese
11. Cover the pan with plastic wrap and refrigerate over night.
12. Once set you can gently remove the tiramisu from the pan, sprinkle the cocoa powder and chocolate shavings on top.
12. Slice and enjoy!
Bio: When Mark isn’t out cross-country running, cycling or hiking over the weekends he works at MoreFlavour where they are passionate about good coffee. Their mission is to try to help individuals and organizations discover great coffee and their preferred way of enjoying it.