tiramisu

It looks complicated, but all the steps are actually easy, and it will be such a hit. TIRAMISU means 'pick-me-up' and boy oh boy will it pick you up!

well, waddaya know? i've made my very first TIRAMISU CAKE! i've been doing my own little versions before like my tiramisu with a twist and strawberry tiramisu ice cream cake ...but this is close if not THE real thing! i'm so happy since it's always been a personal fave and it felt really great to finally make my own! if it wasnt for the broas [lady fingers]that turned slightly soggy, it could have been perfect...er...as well as the powdered chocolate that i sprinkled instead of sifting.:( was a lowdown in terms of aesthetics. but over all it's an 8 since taste is definitely a 10! the mascarpone cheese which i finally found in the gourmet cheese section from a farther grocery in the area is an instant must-have for me now, everytime i shop.

this recipe is based on in our kitchen's Saffron Tiramisu without the saffron and some everyday italian variations.

HOW-TO

2 egg yolks
3 tbsp. granulated sugar
1 tsp. hot milk
8 oz. [1 tub] mascarpone cheese
1 cup heavy cream
3-4 tbsp. powdered sugar
lady fingers [about 20-24 pcs.]
2 1/2 cups cold espresso
unsweeetened cocoa powder [for sifting!]

In a mixing bowl, whisk together the eggsand granulated sugar over simmering water until very hot.
Then beat using a mixer until thick and color has turned pale yellow. Fold in milk.
Add in mascarpone cheese gently until well blended.
On another bowl, whip together heavy cream and powdered sugar until soft peaks form when mixer is lifted.

Fold in this cream with the mascarpone mixture.
Dip and soak lightly half of the lady fingers in the cold espresso and form a single layer side by side over the bottom of a prepared pan or square dish.


Evenly spread half of the cream mixture atop the cookies.

Repeat this layering once or twice depending on how thick you want your cake.

Press lightly to compact the cake.

Refrigerate for 3-4 hours. Dust with sifted cocoa powder before serving.

It is better to make Tiramisu the day before so that the cookies have enough time to absorb all the flavors and the tiramisu has time to set