Classic Italian Tiramisu Recipe
Here is another recipe given to me by Mrs. Videccia, the
cook of one of my father’s friends. She was an amazing lady who taught me everything
there was to know about Italian cooking. She also taught me a lot of French
cooking too. She loved to serve a true Italian Tiramisu with her authentic Italian
dinners. You see, Tiramisu is a classic Italian no-bake dessert made with
layers of ladyfingers and mascarpone custard cream. Truly the best Italian homemade
dessert there is. Yum Yum!
Ingredients
Servings: 12 slices of cake
1 1/2 cups espresso, (or strong coffee), room temperature
6 Tbsp golden rum, divided
40 ladyfingers
6 egg yolks, (large)
3/4 cup granulated sugar
16 oz mascarpone, cold
2 cups heavy whipping cream, cold do not use room
temperature or warm
2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum.
Quickly dip half of the ladyfingers, one at a time, and arrange in a single
layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are
moist but do not soak ladyfingers or the cake will collapse.
In a separate-rimmed medium glass bowl, whisk together yolks
and sugar. Place over steam (on a saucepan with simmering water) and whisk 10
minutes on low heat until the mixture is lighter in color, slightly thickened, and not grainy when you rub between your fingers. Remove from heat and whisk
for a few minutes off the heat to help it cool down then set aside to cool
while doing step 3.
Beat together 16 oz mascarpone and 3 Tbsp rum. Use an
electric hand mixer to beat in the warm yolk mixture until well incorporated.
In a separate bowl, beat cold heavy whipping cream until
stiff peaks form*. Use a spatula to gently fold half of the whipped cream into
mascarpone cream then blend in the remaining whipped cream, just until
incorporated. Do not overfold or it will become grainy.
Spread half of the cream over the first layer of
ladyfingers. Dip and arrange the remaining ladyfingers. Spread the remaining cream.
Refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is
ok to dust with cocoa ahead of time – it will just darken it in color from the
moisture.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Phoenix University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 6 blogs that range from
art to life coaching, to food, to writing, and opinion or history pieces each
week.
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