I am pretty sure that once you try my recipe for tiramisu, you will never go back to any other recipe. At least that’s what my friends and family say. Each time I make this, I get asked for the recipe. It’s quite simple, actually. And not very time consuming.
The taste of coffee with Kahlua gives it that authentic taste. Along with the mascarpone, which is the Italian version of cream cheese, but less tangy and more buttery tasting.
Serves 12-16 in one 9×13 dish or similar
6 egg yolks
1/2 cup sugar, separated
2 tbs Kahlua (optional)
16 oz whipped cream (may use pre-made as long as it’s thawed)
8 oz mascarpone cheese, (not cream cheese), room temperature
48 lady fingers
2 cups strongly brewed coffee or espresso
Mix coffee with 2 tbs Kahlua and 2 tbs sugar, set aside to cool
Meanwhile, make the cream in a double boiler by whisking with egg yolks with sugar continuously until thickened and pale yellow in color. Remove bowl from double boiler and set aside to cool slightly.
Add 1/2 of your whipped cream and all of your mascarpone cheese to your yolks. Mix until it’s well incorporated.
To assemble: in your 9×13 glass dish or similar, take each lady finger (breaking if necessary to make them fit), and one by one and dip into coffee, then place each one in the dish. Add 1/2 of cream mixture and then repeat with another layer of lady fingers and remaining cream mixture, then finally last layer of lady fingers.
Top with remaining whipped cream and sprinkle some sifted cocoa on top and shaved chocolate. (Optional)
Refrigerate for at least 12 hours, preferably over night.