Tiramisu

For Thanksgiving this year, I went Italian. So I needed a dessert that was classic Italian and with enough flavor to oust pumpkin pie as the traditional dessert.

So I made a tiramisu. And it was awesome. I might have eaten 99% of it myself. Screw the rest of my family that didn't want any. That was just more for MMMEEEEEEEEEEEE!!

I don't know why I had waited so long to make this. Lord knows it has been on my list since for-eva. I think maybe I thought it was too labor intensive. It was not. I was able to make this with half a bottle of wine under my belt and a 3 year old "helping". 

 

Ingredients:

1/2 cup heavy cream 

2 large eggs, separated 

1/3 cup plus 1 tablespoon of granulated sugar 

1 cup pound mascarpone

1 cup strong brewed espresso at room temperature 

1 7-ounce package dry ladyfingers

1/4 cup unsweetened cocoa powder, for dusting or 1/4 bar chocolate for chocolate shavings

  

Directions:
~In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color. In another bowl, beat the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar to the whites and beat until they're firm and glossy. In separate bowl, whip the heavy cream until it is firm. Using a rubber spatula, fold the whipped cream into the egg yolk mixture, then fold in the mascarpone and one-third of the beaten egg whites. Gently fold in the remaining egg whites.

~Pour the espresso into a shallow bowl. Quickly dip both sides of half of the ladyfingers in the espresso and line the bottom of an 8-by-10 baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer. Repeat until you have two layers of cookies and cream. Cover and refrigerate overnight.

~Just before serving, sift the cocoa powder over the top of the tiramisu or using a vegetable peeler, shave a bar of chocolate over the top. Cut the tiramisu into squares and serve.

recipe modified from: here