8.05.2010

Tiramisu


Tiramisu - I've never had it before. I actually never even heard of it until I got into food blogs! I've been captivated by this fancy dessert for a very long time, so it was the obvious choice of what to make with my homemade mascarpone.

Having never made or eaten Tiramisu before, I wanted my first one to come out as close to perfect as possible. I chose to go with a recipe from Pioneer Woman. Ree is awesome and posts the best step-by-step recipes. I knew I'd be able to pull this off with her help.

Of course, I pulled it off!
I thought this Tiramisu turned out great! I love the flavors of the coffee and liquor paired with the tanginess of the mascarpone. YUM! I think I may have soaked a couple lady fingers just a bit too much, but it still turned out great, and I'm glad I no longer have to miss out on such a wonderful dessert! :)

-Jess



PW's Tiramisu-
Recipe from Pioneer Woman
Serves 8
Printable Recipe

Ingredients-
5 egg yolks
1/2 cup sugar, divided
3/4 cup Marsala wine, divided
1 cup heavy whipping cream
1 pound(16 oz.) Mascarpone cheese, room temp. (recipe here)
1 1/2 cups brewed espresso or very strong coffee
1 Tbsp. vanilla
1 package (7 Oz.) savoiardi (lady fingers)
Cocoa powder, for dusting


Directions-
In a double boiler with a non reactive bowl, whisk egg yolks and 1/4 cup sugar until pale yellow and thick. Gradually add 1/2 cup Marsala, while whisking. Cook over medium heat, scraping the bowl occasionally, for 5 minutes. The mixture should be thick. Cover with plastic wrap and refrigerate for 1 hour.


Stir mascarpone cheese until smooth. In a mixing bowl, combine whipping cream and remaining 1/4 cup sugar, and whip to soft peaks. Add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.


Into the 1 1/2 cups brewed espresso (or VERY strong coffee) add remaining 1/4 cup Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan (you can also use single serving dishes). Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie). Plop 1/3 of the cold cream/mascarpone mixture on top and spread it into a layer. Sprinkle on a thin layer of cocoa powder. Repeat the process two more times.


Cover and refrigerate for at least 8 hours, or up to 24 hours, before serving. This allows for the cookies to soften and all the flavors to come together. To serve, spoon out helpings onto individual plates.


Note: tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy, so enjoy it soon after refrigeration time.


Enjoy! 

9 comments:

  1. I love Tiramisu. It became popular here about 10 years ago.

    I have yet to make mine :)

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  2. Tiramisu is one of my all-time favorite desserts. I have never made it with Marsala though, mine is usually a Kahlua/Coffee mixture. I will be trying your version the next time though!

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  3. I just wish I had that slice right now

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  4. This looks soooooo delish! Love it!

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  5. I am so wanting this right now! Looks fabulous...light and tasty!
    Yum!

    jessyburke88@gmail.com

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  6. I've never had tiramisu either! I've always stayed away from it because i thought it would taste like coffee... yours looks so good!

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  7. This looks so good! I've never made tiramisu, but it's true, you can never go wrong with Ree's recipes. It always seems like a complicated dessert to make, but you've convinced me to try it. Especially with the homemade mascarpone cheese!

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  8. Tiramisu is my favorite! I have yet to try making it. The tedious process is holding me back. Your tiramisu looks gorgeous!

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Give me some sugar!

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