I thought I'd share with you my Mother's Day table and a dessert I made before another week passes by and I forget.
- Mini frittatas with broccoli, potatoes and sausage
- Crispy bacon
- Sliced Vine-Ripened Tomatoes
- Strawberries and Blueberries Romanoff
- Biscuits, biscuits and more biscuits
- Cinnamon Honey Butter
- Orange juice and coffee
- and Tiramisu!
I've eaten my fair share of tiramisu over the years, but I've never made my own. I think I was intimidated by having to make the zabaglione cream, though I'm not sure why. I think it's the extra time it takes to make and the dishes to clean up. I'm lazy sometimes :-)
I was originally going to make a blueberry cake, but decided to make this tiramisu instead since it seemed brunch-y and it's not too sweet. That and because about 6 months ago I bought two packages of Alessi Savoiardi lady fingers and they were taking up prime real estate in my pantry. And it just so happened that my mom was looking through a cookbook and pointed out a recipe for tiramisu. Little did she know I was already making it!
I turned to the folks at Cook's Illustrated because they haven't failed me yet. Their recipes are tried and true and their directions are precise. I found this recipe in their current magazine. What I liked about this recipe is that you didn't have to cook anything. It does contain raw egg yolks, but I ain't skerd. Are you? This recipe also calls for Dark Rum instead of Marsala wine (which I didn't have) or Brandy. You can use any of the three alcohols.
I had 4 lady fingers that wouldn't fit in my casserole dish so I made two single-serve portions and my hubby and I ate them for dessert the following day. It was delicious!
Tiramisu from Cook's Illustrated
- 2 1/2 cups strong black coffee, room temperature
- 1 1/2 tablespoons instant espresso powder
- 9 tablespoons dark rum
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 pounds mascarpone cheese
- 3/4 cup heavy cream (cold)
- 14 ounces ladyfingers (42 to 60, depending on size)
- 3 1/2 tablespoons cocoa, preferably Dutch-processed
- 1/4 cup semisweet or bittersweet grated chocolate (optional)
Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside.
In a large bowl with an electric mixer, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 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.
Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
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 cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate or cocoa, if using; cut into pieces and serve chilled.
NOTE: You don't want to over soak your lady fingers or they'll be soggy. I turned mine a couple times in the coffee mixture and they were perfect. I did have about a cup of left over of the coffee mixture. You may use it all, but I didn't.
Also, you don't want to make this any more than 24 hours in advance because the lady fingers will get too soft and turn into a soggy mess. I prepared all the ingredients during the day, (the coffee mixture and the mascarpone cream) and refrigerated them. I assembled the tiramisu the night before and refrigerated for 14 hours before serving.