Archive for August 25th, 2008


A little birdie recently left a package of these at my house during her last visit. So I couldn’t let them go to waste.

This Tiramisu recipe came highly recommended from the AllRecipes.com readers! (Click on over if you want to see nutrition facts or scale the recipe for more or less people.)

Classic Tiramisu
Submitted by: Carol
Rated: 5 out of 5 by 392 members
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Yields: 12 servings
“Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.”
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping
2 (12 ounce) packages
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened
cocoa powder, for dusting
1 (1 ounce) square semisweet
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

One of the cool things about checking out recipes on their website is that you can see what modifications people have made when they try a recipe. For instance, some people made this one without the coffee liquor by using strong brewed coffee or espresso. I, of course, didn’t want to stray from the original recipe because it might not taste as good. (mmm yummy coffee liquor!!!) I thought the lady fingers might stay too hard if I only brushed them with coffee liquor, so I gave them a quick dip, making sure I got both sides good and coated. (I don’t have a basting brush anyway, so this is an excellent, and highly recommended improvisation!)

The only other variance I made was chilling the mascarpone creme mixture for a few minutes before layering in a pyrex dish to thicken up the consistency a little bit. The final product wasn’t so pretty for my first time out. I had some issues shaving chocolate into cute little curls, so I ended up grating the chocolate with a microplane. You can hardly see the difference between the chocolate and the cocoa powder.

And I had enough left over to make a cute little mini tiramisu. I had somewhat better luck with the chocolate curls.

This is definitely a recipe to do again. It is creamy and as tasty as any restaurant’s recipe, and most definitely a good pick-me up! Buon Appetito!


Read Full Post »