By Erica
When I first declared my intention to write about tiramisu for Dessert Week, the lovely Natalie couldn't fathom why I loved a dessert comprised of "soggy bread."
SOGGY BREAD, people. She said tiramisu was soggy bread. My heart broke into a million bajillion pieces for poor, deluded (although still completely lovely) Natalie. Tiramisu is not bread. Soggy or otherwise. To properly make this wonderful dessert, you need to use savoiardi. Savoiardi are Italian ladyfingers. They're light and sweet sponge cakes that are shaped, oddly enough, like lady's fingers. Or a rough approximation thereof.
Despite the fact that tiramisu is one of my very favorite desserts, I've never learned to make it. I think that one of the reasons I so enjoy getting it is because I haven't ever learned to make it. It appears in front of me as if by magic. I'd like to remain convinced that tiny Italian cooking elves have slaved away over my dessert; however, in researching this post, I didn't find one single reference to magical elves. Italian or otherwise. It seems this dish is not only delicious, it's also super easy to make. I suppose that means it's time for me to learn to make it for myself. My mouth is thrilled with this development. My waistline? Not so much.
Tiramisu (courtesy of Giada De Laurentiis)
Ingredients:
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso, cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers (savoiardi)
- 1/2 cup bittersweet chocolate shavings, for garnish
Directions:
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.
*RAW EGG WARNING
Please exercise caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
{Photo credits: ricettebarbare.blogspot.com, foodnetwork.com}
I also recommend other of Giada's desserts--her chocolate zabaglione, rice pudding with rum and orange, and panna cotta are all fantastic.
Posted by: Katie | February 14, 2011 at 03:24 PM