Tiramisu
I can proudly say that I’m a person who likes almost everything. I don’t have a narrow mind and I’m willing to try food, ingredients, etc. that I’ve never had before. Some people without even trying it, will lift their noses and refuse to taste it – I can’t understand them… sorry! At least try it and if you don’t like it THEN you can make a legitimate comment about it.
Although as mentioned I like pretty much everything, there are certain dishes, food that I’m not crazy about. That doesn’t’ stop me from giving them another try until perhaps I might eventually like it. Well here’s a perfect example…
Between David and I, I’m the most adventurous one although he’s come a long way since we met and now, we both try “new stuff” together. Although there is one dish that I’ve never really enjoyed and it’s David’s fav! It’s Tiramisu!
WHAT? Yes… I’ve never been a big fan of that classic Italian dessert even though I like all the ingredients in the recipe. It reminds me of “baby food”. You know that big round cookie that moms pour hot milk over to make it soft for babies without teeth (or barely any). That is what the texture reminds me of and for some reason, it was not enjoyable in my mouth.
One of the rules of thumb for a healthy relationship is to not be too self-centered, selfish and compromise once in a while. So having said that, one day I decided to make David’s favorite dessert; Tiramisu – I’ve been procrastinating to make it for years but it was the decent thing to do. I have to say, the guy is patient… lol!
Every time David ordered it, he always wanted me to have a taste and as a good sport, that’s exactly what I was doing “A” taste, no more just one taste! I knew which ingredients I would need to make it so opening up my memory box located somewhere in my brain, I put ingredients together and adding my favorite liqueurs in it which were Tia Maria and Marsala Wine. A little confession to make – I was drinking Tia Maria in my coffee while making it and truly hoping this dessert would turn out okay. It’s hard to have confidence about something you’re making when you don’t really like it…
Well, well, well what a surprise this Tiramisu was! Not only was it amazingly delicious BUT I LIKE IT! Okay, I like it more – I’m still working on the “baby-cookie-mushy-texture” issue, it’s a work in progress! Is it because I used Tia Maria or because I made it and somehow the “ego” department of my person decides it was more acceptable? Who knows! The important thing was that David really loved it and since then, I’ve been making it more often although my favorite Italian dessert is Cannoli… yummy!
The moral of this recipe’s story is don’t lift your nose at something you’ve never had before until you try it and if after that, you still don’t really like it, keep trying, your taste buds might surprise you!
Bon Appétit!
To learn how to make your own whipped Cream, click on this link… Perfect Whipped Cream Every Time – How to
Here are more scrumptious dessert recipes you just have to try…
– Cream Cheese Carrot Cake
– Matcha Cheesecake
– Key Lime Pie
– Chocolate Lava Cake with Caramel
– Lemon Meringue Pie
– Chocolate Raspberry Cake with a Mirror Glaze
and for even more delicious dessert recipes, click on this link… Recipe Category • Dessert
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Tiramisu
Hover to scale
Ingredients
FILLING
- 1 1/2 cups boiling water
- 4 big tsp. instant espresso coffee, such as Medaglia D'Oro
- 6 tbsp. Tia Maria liqueur see Recipe
- 6 large free-run egg yolks
- 3/4 cup granulated sugar
- 3 tbsp. Marsala wine
- 2 cups (475 g) mascarpone cheese, room temperature
- 28 ladyfingers such as Schar Ladyfingers (gluten-free), or more if needed
- unsweetened cocoa powder, for dusting
WHIPPED CREAM
- 1 1/2 cups 35% heavy cream
- 1 1/2 tbsp. powdered sugar tips & tricks
- 2 tsp. pure vanilla extract
Directions
- In a medium bowl, combine boiling water with instant espresso coffee; stir until the coffee granules are completely dissolved.
- Add Tia Maria and quickly stir; set aside.
- In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of the Marsala wine; continue whisking until smoother.
- Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick.
- Remove from the heat to cool completely and transfer to a large mixing bowl.
- Add mascarpone cheese and mix until well combined.
- Once nice and smooth, add whipped cream and fold in gently (don’t deflate the whipped cream) until nicely blended.
WHIPPED CREAM
- In the bowl of a stand mixer, add cold heavy cream and with the whisk attachment, process until stiff peaks form while slowly adding sugar and vanilla.
ASSEMBLY
- Dip ladyfingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak it up and get soggy.
- Place them next to each other in a 10 x 10 baking dish until the bottom is filled.
- Scoop in half of the mascarpone mixture and using an angled spatula, smooth it out.
- Repeat with another layer of lady fingers followed with the cheese mixture. Before spooning in the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread the cheese mixture out evenly.
- Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours.
- When time to serve, place a piece on a serving plate and dust with 1 tsp. cocoa powder using a small sieve.
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