OMG! I have no words. This is amazing.
Something that is so easy and quick to prepare yet tastes this amazing, deserves its rightful place at your fanciest dinner table. Make it immediately and you won’t regret it.
Traditionally, Tiramisu is made with Marsala wine. Personally, I don’t enjoy Marsala wine in my Tiramisu. My Tiramisu is all about the strong coffee flavour! I don’t use egg whites and replace them with cream for extra creaminess as well as it goes better with coffee.
The idea of using Kahlua and dark rum came from Epicurious.com and the recipe posted there as their Epicurious Online cooking school. Then I incorporated that into my grandma’s recipe for this absolute perfected dessert!
This dessert is absolutely one of my favourite!
Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Allow to cool and then mix in room temperature mascarpone. Add vanilla extract to the mixture.
Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically.
In the meantime, whip whipping cream with a pinch of salt to stiff peaks. Fold 1/3 of your whipped cream into your sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Dip lady fingers into the mixture for 1.5 seconds on each side. They absorb the liquid quick so you don't want them to be too soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
Ingredients
Directions
Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Allow to cool and then mix in room temperature mascarpone. Add vanilla extract to the mixture.
Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically.
In the meantime, whip whipping cream with a pinch of salt to stiff peaks. Fold 1/3 of your whipped cream into your sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Dip lady fingers into the mixture for 1.5 seconds on each side. They absorb the liquid quick so you don't want them to be too soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
