Wednesday, April 20, 2011


I bought some mascarpone cheese about a week ago because I found it for cheaper than I normally would have paid for it. I made tiramisu once or twice before and it really is worth the little bit of time it takes to put together. I might make this on Friday...I have the day off so I'll have time. I also might bring this to Ottawa with me for the Easter weekend...
Fam Jam!

Williams-Sonoma Tiramisu

1. In a mixing bowl set over but not touching a pan of simmering water, beat the 6 egg yolks and 3/4 cup sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes). Transfer the mixture to the bowl of an electric mixer.

2. Add 1 pound mascarpone cheese and beat until smooth and creamy (2 to 3 minutes). In a chilled large mixing bowl, beat 2 cups heavy cream to stiff peaks. Add 2 tbsp rum, 1 tsp vanilla and 2 tablespoons of espresso and beat until smooth.

3. In a clean mixing bowl, beat 5 egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).

4. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup of the beaten egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

5. One at a time, submerge each of 40 to 50 ladyfingers into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

6. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.  Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

7. Dust the Tiramisu with cocoa powder to create a rich, dark topping. Refrigerate at least 4 hours or up to 1 day before serving

Definitely worth it.


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