One of the most popular desserts with good reason is tiramisu, which in Italian means “pick me up.” With chocolate and coffee as two of the ingredients – it has a caffeine quotient that is desirable and delicious! I honestly forget how easy it is to make the dessert sometimes. All you need is a stand mixer and a few ingredients and you are in business. My version has some changes, however, from the traditional recipe because I happen to like coffee and whipped cream! Ordinarily, most people use rum, but I prefer to use Kahlua, which is a coffee liqueur with rum. It’s simple and a crowd pleaser.
Ingredients
6 egg yolks
¼ cup sugar
½ cup Kahlua
1 ½ cup Instant brewed espresso (I use 6 tbsps. of DeLallo brand in 1.5 cups of hot water and let it cool)
16 oz. mascarpone cheese
25-30 Savoiardi Italian ladyfingers
Bittersweet chocolate shaved
1 cup whipping cream
2 tsps. confectioner’s sugar
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk on high speed for 5 minutes, until pale yellow. Lower the speed and add ¼ cup Kahlua, ¼ cup brewed espresso, and the mascarpone cheese. Whisk until smooth.
Combine the rest of the Kahlua and 1 ¼ cups espresso in a shallow bowl. Dip each ladyfinger in the espresso rum mixture and line the bottom of a square dish. Pour half of the espresso cream mixture over the ladyfingers. Then dip the remaining ladyfingers in the espresso Kahlua mixture and place them on top of the mascarpone mixture. Top with remaining espresso mascarpone, smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving whip one cup of heavy cream with two tsps. of confectioner’s sugar. Layer the whipped cream on top of the solidified mixture and top with shaved bittersweet chocolate. I use a potato peeler to get the desired effect.
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