Tiramisu
Yield: 8-12 servings
Prep Time: 15-20 minutes
Total Time: 25-35 minutes (plus 6-12 hours inactive chilling time)
From Cook’s Illustrated November & December 2007 issue
Ingredients:
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
6-9 tablespoons Kalua Coffee Liquor (may sub dark rum)
6 large egg yolks (I used pasteurized eggs)
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds (24 oz) mascarpone
3/4 cup cold heavy cream
14 ounces (42-60, depending on size) dried ladyfingers (I used Savoiardi brand)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
Directions:
Mix together coffee, espresso, and 3-4 tablespoons Kahlua (or dark rum) in a baking dish (you want one that you can easily roll lady fingers in) until espresso dissolves. Set aside until ready to use.
In the bowl of a stand mixer (fitted with whisk attachment), beat yolks at low speed until just combined. Next, add in the sugar and salt. Turn up speed to medium-high and beat until pale yellow, 1 1/2 to 2 minutes, being sure to scrape down the bowl with a spatula a few times.
Add the remaining 3-4 tablespoons Kalhua (or dark rum) and beat at medium speed until just combined, roughlyl 20-30 seconds. Scrape bowl and add mascarpone. Beat at medium speed until no lumps remain (30-45 seconds), again, being sure to scrape down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (not necessay to clean bowl), beat cream at medium speed for about 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream forms stiff peaks (another 1-2 minutes longer).
Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one (or 2) at a time, drop half of ladyfingers into coffee mixture quickly roll, remove and transfer to 13 by 9-inch baking dish (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit into the dish nice and neatly. I had a few cookies left over.
Next, spread half of the mascarpone mixture over the ladyfingers using a spatula to gently spread the mixture all the way to the edges and corners of the dish. Smooth the surface. Place 2 tablespoons cocoa in mesh strainer (or powdered sugar sifter) and dust the cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers (again, I had a few cookies left over). Gently spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. The longer its sits the better it gets! Cut into pieces and serve chilled.
Prep Time: 15-20 minutes
Total Time: 25-35 minutes (plus 6-12 hours inactive chilling time)
From Cook’s Illustrated November & December 2007 issue
Ingredients:
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
6-9 tablespoons Kalua Coffee Liquor (may sub dark rum)
6 large egg yolks (I used pasteurized eggs)
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds (24 oz) mascarpone
3/4 cup cold heavy cream
14 ounces (42-60, depending on size) dried ladyfingers (I used Savoiardi brand)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
Directions:
Mix together coffee, espresso, and 3-4 tablespoons Kahlua (or dark rum) in a baking dish (you want one that you can easily roll lady fingers in) until espresso dissolves. Set aside until ready to use.
In the bowl of a stand mixer (fitted with whisk attachment), beat yolks at low speed until just combined. Next, add in the sugar and salt. Turn up speed to medium-high and beat until pale yellow, 1 1/2 to 2 minutes, being sure to scrape down the bowl with a spatula a few times.
Add the remaining 3-4 tablespoons Kalhua (or dark rum) and beat at medium speed until just combined, roughlyl 20-30 seconds. Scrape bowl and add mascarpone. Beat at medium speed until no lumps remain (30-45 seconds), again, being sure to scrape down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (not necessay to clean bowl), beat cream at medium speed for about 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream forms stiff peaks (another 1-2 minutes longer).
Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one (or 2) at a time, drop half of ladyfingers into coffee mixture quickly roll, remove and transfer to 13 by 9-inch baking dish (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit into the dish nice and neatly. I had a few cookies left over.
Next, spread half of the mascarpone mixture over the ladyfingers using a spatula to gently spread the mixture all the way to the edges and corners of the dish. Smooth the surface. Place 2 tablespoons cocoa in mesh strainer (or powdered sugar sifter) and dust the cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers (again, I had a few cookies left over). Gently spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. The longer its sits the better it gets! Cut into pieces and serve chilled.
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