Wednesday, June 11, 2008


Caleb’s birthday is coming up—only a little under two months now—and because he knows how busy I am (and how early I like to plan things), he’s already made his birthday sweet treat request: tiramisu. Now, I’ve been intimidated by tiramisu ever since I had my first bite and found myself wondering just how in the world a person accomplishes such a feat. In many ways, it’s an amateur baker’s worst nightmare: difficult to make and super difficult to plate. Nonetheless, I’m not one to let me fears conquer me, and I had heard great things about my mom’s tiramisu recipe, one she came up with just a few months ago. So, on Saturday night, after dinner had been made, we rolled up our sleeves together and got to making some serious tiramisu.

For those who aren’t familiar with the dish (though I don’t see how you could be, it’s so delicious), tiramisu is a layered custard dish made with lady finger cookies dipped in espresso and dark rum. The dish normally sits overnight in a fridge so that it’s cool and refreshing, yet decadent and rich. It’s best in small doses, though I always seem to overdo it.

We made the layered dish on Saturday evening and let it sit overnight and all throughout the next day. The next evening, just after dinner, we layered shaved dark chocolate all over and plated it.

It wasn’t the best looking tiramisu—in fact, I admit that it was one of the worst—but one thing I will say is that it tasted phenomenal.

The only problem my mom and I encountered, however, was the amount of rum and espresso. In the recipe, you’re supposed to dip forty lady finger cookies in only ¼ cup of espresso and ¼ cup of dark rum, but because we used a shallow dish to dunk, the first package of cookies sopped up the liquid within minutes. We didn’t think twice about it, and simply continued to pour more espresso and rum into the dipping bowl, but the result was overly runny, soppy cookies that had too strong a flavor of rum. Next time, we’ll definitely use a long, large contraption to dip the cookies in—perhaps a cookie sheet, even. Something so that the liquid isn’t too deep and the ½ cup covers all of the cookies. I’d also probably swap the confectioner’s sugar for cocoa powder, but only because I’m a sucker for the combined flavor of espresso/chocolate. Either way, enjoy!

6 egg yolks
¼ cup sugar
½ cup dark rum (divided)
1 ½ cups espresso (divided)
16-17 oz. Mascapone
30 lady finger cookies
Bittersweet chocolate (shaved)
Confectioner’s sugar (or cocoa powder)

Whisk egg yolks and sugar in mixer on high for five minutes, until thick and light yellow.

Lower speed to medium and add ¼ cup of dark rum, ¼ cup of espresso and Mascapone. Whisk until smooth.

Combine remaining rum and espresso in a shallow pan. Dip one side of each ladyfinger into the mixture quickly, so the cookies do not sop up all the liquid. Add to the bottom of a large dish. Pour half of the cream mixture over top.

Dip remaining lady fingers in the combination and place overtop of cream mixture. Again, pour remaining batch of cream mixture overtop of the ladyfingers.

Cover with plastic wrap and refrigerate overnight.

Before serving, sprinkle powdered sugar or cocoa over cooled custard. Dust with shaved chocolate.



1 comment:

Jennifer said...

these pictures are so awesome!