Hello everybody! I don’t know about you, but when I think of an Italian dessert, tiramisu is what comes to mind. When I was a cook in restaurants back in Italy, tiramisu was the most requested dessert on the menu. So today I will be sharing with you my recipe for tiramisu.
2 cups of brewed coffee, cold
1 package Lady Fingers
2 shots of Amaretto (4 oz)
2-3 shots of rum (4-6 oz)
3/4 cups sugar
1 lbs. mascarpone cheese (room temperature)
pinch of salt
Begin by pouring 1-2 cups of the cold, brewed coffee into a big bowl. Add 2 shots of amaretto and 2-3 shots of rum to the coffee in the bowl. Crack the eggs one by one and place the egg yolk in one bowl and the egg white in another. Add the 3/4 cups of sugar to the bowl with the 6 egg yolks. Use a hand blender to blend the yolk and sugar together until smooth. Next, add the 1 lbs. of mascarpone cheese to the yolk and sugar mixture. Make sure the mascarpone is not too cold, it is better at room temperature because it is easier to work with. Mix the mascarpone cheese and the yolk and sugar mixture together using a baking spatula by slowly folding the yolk mixture into the mascarpone cheese. Add a pinch of salt to the bowl with the egg whites and hand whisk until thick with no liquid. The end result should have a whipped cream consistency. Add this whipped mixture into the bowl with the mascarpone, yolk and sugar mixture. Slowly fold the contents of the bowl into itself.
The next step will require a baking dish. Take a lady finger one by one and briefly submerge them into the coffee and alcohol bowl and then line them up on a baking dish.Once the bottom of the baking dish is covered by coffee infused lady fingers, add a layer of the egg and mascarpone mixture on top. The layer should be thin, but also thick enough to fully cover the lady fingers. Repeat these two steps for one more layer of coffee dipped lady fingers topped off with another layer of mascarpone and egg mixture. Finish this recipe with a sprinkle of cocoa powder over the top layer of the baking dish. Store covered in the refrigerator for 3-4 hours before serving. Enjoy!
If you would rather have this made alcohol free, but don’t want to miss out on the flavor, feel free to substitute it with almond extract or with pineapple juice flavored with almond extract. Use 1/2 to 1 teaspoon of almond extract to substitute 4 oz. of amaretto. Use 4 oz. of pineapple juice to substitute the rum.