Beautiful Tiramisu for the holiday
Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. This easy recipe is truly the best homemade tiramisu. The custard-like cream is excellent and contains no raw egg. Tiramisu may be prepared in a 23 by 33 cm (9 by 13 inch) casserole dish, but is especially pretty when served in a footed glass bowl lined with cocoa-dusted ladyfingers.
Add tiramisu to your holiday menu. For another great dessert by the same author, don’t miss Opera Cake.
In a separate bowl, whisk together the egg yolks and sugar. Place over steam (over a saucepan with simmering water) and whisk over low heat for about 10 minutes, until the sugar has melted and the mixture is lighter in color and slightly thickened. Remove from heat and whisk for a few minutes off the heat to help it cool down, then set aside to cool while doing the next step.
In the bowl of an electric mixer, beat together the mascarpone and remaining 45 ml (3 tablespoons) rum. In a separate bowl, beat the cream until stiff peaks form. Use a spatula to gently fold half of the whipped cream into the mascarpone cream, then blend in remaining whipped cream just until incorporated.
Add cooled down egg and sugar mix to whipped cream and mascarpone, use spatula to fold it, then it is ready to use for layering.
If lining the edge of a bowl with ladyfingers, dip them, dust with cocoa, and arrange vertically in the bowl. Spread half of the cream over the first layer of ladyfingers. Dip and arrange another layer of ladyfingers. Add the remaining cream and spread it evenly. Refrigerate overnight. Dust with cocoa powder before serving*. Garnish with chopped chocolate.
*It is fine to dust with cocoa ahead of time; it will darken in color from the moisture.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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