Tiramisu

Despite having made Tiramisu Cake a bunch of times, I've never had real Tiramisu until now. I can't believe it took me this long.



I took a risk and went for the recipe that uses raw eggs. That is how authentic Tiramisu is made so if I'm going to make it, I'm going to make it right. My body's used to that anyway. I've been eating homemade ice cream recently that I made with raw eggs as well and I love super runny sunny side up eggs. Everything about this dessert is so fluffy, it's like you're eating a cloud with the perfect amount of sweetness. My ladyfingers did not turn soggy at all and soaked up the perfect amount of coffee. I halved this recipe to fit into a 9-by-9 pan and it still turned out great.



The only change I made in this recipe is substituting Marsala with rum. I didn't have Marsala on hand and some other recipes I had Googled used rum or brandy or Kahlua instead. I liked the idea of rum so I went with that. I went picture crazy for this post. It was a nice day with lots of sun and I had time. It felt nice to relax for once. This is the best dessert to relax with.



Tiramisu
From Kitchen Joy Blog

6 egg yolks, at room temperature
4 egg whites
1/2 cup granulated sugar
2 cups (16-ounces) mascarpone
36-48 Savoiardi ladyfingers
1 1/2 cups Italian coffee made in Moka pot, cooled
2 tablespoons Marsala
1/4 cup cocoa powder
2 ounces dark or semi-sweet chocolate, shaved

Brew coffee and allow to cool to room temperature.

In a large bowl, whisk egg yolks and 1/4 cup of sugar until pale, doubled in volume, and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.



Whisk in marscarpone a little bit at a time. In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.



Fold egg whites into mascarpone mixture.



Add 2 tablespoons Marsala to the coffee. Dip Savoiardi ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.



Spread half of the mascarpone mixture on top of the ladyfingers. Top with another layer of dipped ladyfingers. Spread remaining mascarpone mixture evenly on top of ladyfingers. Refrigerate at least 8 hours before serving. (Overnight works well too.) This allows the filling to set and the ladyfingers to soften and absorb the coffee. Sprinkle with cocoa powder and chocolate shavings immediately before serving.