I hadn’t made Tiramisu in years.
But ever since we have had the new Espresso maker,
I’ve been thinking of making it.
Started early this morning so I could get
it made and in the fridge before leaving for work.
Made two. One for us and one for
our friends and neighbours, Barb and Clif.
This is my recipe. I have been making it this way for many years
Most Tiramisu recipes are made with raw eggs. This one starts with
1 Custard recipe (follows)
1 500g tub of mascarpone cream cheese
1/2 cup whipping cream
1 cup fresh strong espresso
1/4 cup cognac or rum
1 package ladyfingers
1/2 pint whipping cream
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1-1/2 cups hot milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla
Combine sugar, flour and salt in saucepan. Gradually stir in hot
milk. Cook over low heat stirring until mixture comes to a boil.
Continue cooking for 1 minute.
Beat egg yolks slightly. Gradually stir in about 1/2 of thickened
sauce. Add this mixture back into saucepan with remaining sauce.
cook an additional 2 to 3 minutes. Remove from heat and blend in
butter and vanilla. Place plastic wrap on surface and refrigerate.
Beat Mascarpone cheese with whipping cream. Add cooled custard and
mix well. Dip ladyfingers into coffee and rum/Cognac mixture and place
one layer in bowl of choice. Cover with half of mascarpone mixture.
Sift ground chocolate over top.
Repeat with another layer of ladyfingers and finish with mascarpone
mixture. Sift with more of the ground chocolate.
Prepare early in the day or one day ahead.
Before serving cover with whipping
cream and ground chocolate.