For our Pizza Friday this week we had quite the spread; salmon pizza, purple pig pizza, cheese pizza, Canadian bacon pizza, fruit pizza and TIRAMISU! The tiramisu was enjoyed by all and gone in minutes. I will be making another one for Sunday this week. Instead of using a 9×13 glass dish I used a 9×9 inch glass baking dish. Honestly, I thought the 13×9 dish would be too big and I would have too much left over. I guess I was wrong on that one!! (I can be wrong once in awhile.) 😉 Everything I made was Simple and Delicous, as always!
(Recipe is from America’s Test Kitchen)
2 1/2 cups strong black coffee, room temperature
1 1/2 Tablespoons instant espresso powder
9 Tablespoon dark rum (I used 7 Tablespoons)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds mascarpone cheese (Did you know mascarpone cheese is really heavy cream?)
3/4 cup heavy cream (cold)
14 ounces ladyfingers (42-60, depending on size)
3 1/2 Tablespoons cocoa, preferable Dutch processed (I used Ghiaradelli naturally unsweetened)
1/4 cup semisweet or bittersweet chocolate, grated (optional) (I used bittersweet grated chocolate on ours)
1. Stir coffee and espresso and 5 Tablespoons rum (I used 4) in wide bowl or baking dish until espresso dissolves. Set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium high speed until pale yellow, 1-2 minutes. Scrape down the bowl with rubber spatula once or twice. Add remaining 4 Tablespoons rum (I used 3 Tablespoons) and beat at medium speed until combined. Scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30-45 seconds, scraping down bowl once or twice. Transfer to large bowl and set aside.
3. In now empty mixer bowl (no need to clean bowl) But I did 🙂 with whisk attachment beat cream at medium speed until frothy, about 1 minute. Increase speed to high and continue to beat until cream holds stiff peaks, 1-2 minutes longer. Using rubber spatula, fold one third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working ONE AT A TIME, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13×9 inch glass or ceramic baking dish. DO NOT submerge ladyfingers in coffee mixture; entire process should take not more than 1-2 seconds for each cookie. Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers, use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 Tablespoons of cocoa in fine mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining cocoa. Wipe edges of dish with dry papertowel. Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with grated chocolate, if using (why wouldn’t you?); cut into pieces and serve chilled.