Tiramisu

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Tiramisu

Tiramisu

This is my all time favourite dessert! 🍰 I have this recipe for many years from a Romanian friend of mine who used to work in a restaurant in the States.

I basically make it every year on my birthday, and of course on other special occasions. It is a no-fail recipe, and it uses cooked egg yolk instead of uncooked as most tiramisu recipes use. For me this is a bonus and I feel so much better feeding it to my little ones. You can always substitute the regular coffee for decaf coffee if planning to give to children, and omit the rum (or use alcohol-free rum extract instead).  This should not be served on the same day, as it will taste bland. It is very important to let it sit in the refrigerator for 24 hours, or overnight. Mouthwatering! I am actually making it today, because tomorrow is my 34th birthday!!! Wow, that’s crazy, but I sure do not feel 34 yet. Haha!

So here we go. Get your aprons out ladies, and let’s start cooking!!!

☕🍰 Tiramisu 🍰☕

Ingredients

  • 6 egg yolks
  • 3/4 cup sugar
  • 2/3 cup milk
  • 1  1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 lb Mascarpone cheese
  • 2 cups strong black coffee, room temperature
  • 2 tablespoons rum
  • 1 large package of ladyfingers (or more), 400g
  • Unsweetened cocoa powder (for dusting top of cake)

Directions

  1. In a medium sauce pan whisk together the egg yolks and sugar until well blended. Whisk in milk, then cook on medium heat, stirring constantly, until mixtures boils. Boil gently for 1 minute. Remove from heat, let cool a little. Cover and chill in the refrigerator for 1 hour.
  2. In a medium bowl beat cream and vanilla extract until stiff peaks form. Do not overheat or you will make butter!! Whisk the Mascarpone cheese into the yolk mixture, and with an electric mixer blend until smooth. Then, combine the Mascarpone and yolk mixture with the whipped cream until smooth. Set aside.
  3. In a small bowl combine the prepared coffee and rum. Dip each lady finger for 1 second into the coffee (do not over soak), and begin arranging each ladyfinger into one layer at the bottom of a medium sized (9″) round or square dessert bowl/platter. Break them in half if needed to make a rounder shape… Pour 1/3 of the Mascarpone and cream mixture on top of 1st layer of soaked ladyfingers. Arrange another layer of coffee soaked ladyfingers on top, then cream, then ladyfingers etc, repeating until the last layer is Mascarpone cream mixture. Put some cocoa powder in a small sieve then start dusting the top of the cake.
  4. Cover and refrigerate at least 24 hours, or overnight, before serving.

Notes

* Keep the Mascarpone cream mixture in the refrigerator while you arrange each layer of ladyfingers. Remove it only when you pour it over the ladyfingers, then pop it back in to keep cool.

* Sometimes I use a stencil of some sort (flower, birds, etc) before dusting with the cocoa powder. Then I remove it carefully and voila: fancy and mouthwatering Tiramisu to impress and feed a crowd!

Hope you enjoy!

Please share how yours came out, and if it was a crowd-pleaser just like it has been over here. 🍰

Hugs and happy cooking!

Tiramisu in a jar (for school)

 

 

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I'm a blessed wife, mom to 3 kids, and nurse to labouring mammas. I love music, singing, reading, cooking, gardening AND sharing ideas and personal experiences to help moms build happy homes. My hope is through this blog to bring encouragement and down to earth ideas and advice for the mom's soul on this journey of motherhood.

It taught me what real motherhood is all about

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