tiramisu.

This tiramisu might be life-changing.

It is so crazy delicious that I can barely think straight when I look at it.

I’d say Mr. Peaches thoroughly enjoyed it too.

Let me elaborate:

So I tried to make our first-ever homemade tiramisu experience a little romantic – hey, I even whipped out the china and the crystal and lit some candles. (More credibility, right?)

I had visions of sitting together after a long day at work, having great conversation and slowly relishing in small little bites of the delicate tiramisu I had so lovingly and carefully concocted in the kitchen the night before.

But…then he sucked up the whole thing like a vacuum cleaner and in about three seconds our supposed-to-be-romantic dessert date was over.

The end.

Oh, men…

Anyway, I couldn’t be trusted with the whole thing so I divided the recipe amongst three 5″ square porcelain dip dishes (rather than one large loaf pan) and pawned two of them off to our very willing friends.

One of them said, “Oo, this tastes likes it’s from a restaurant!”

Score, I win.

And I never even contemplated the amount of caffeine that was actually in the tiramisu, because our other friend ate his perhaps a bit too late at night and was up until 3:30 in the morning from the espresso! Hah!

I felt really bad for him, but you have to admit that is soooo endearing. 😉

Show your Valentine that you love ’em like crazy this year and make this tiramisu.

It is elegant, romantic, and insanely delicious.

Tiramisu Take #2 - Valentine's Day 2012! This time I made it in a loaf pan with half vanilla and half chocolate ladyfingers. Yum!

ciao bella,
peaches and cake

Tiramisu
Recipe inspired by Marlene L., adapted from Steven Ullman and Giada DeLaurentiis
Makes 6 servings. See notes below about assembly and serving.

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  • 1 cup espresso (I used an instant espresso called Medaglia D’Oro)
  • 4 Tbsp. + another 1 Tbsp. Marsala wine (I used Taylor)
  • 2 Tbsp.  + another 4 Tbsp. + another 1 Tbsp. sugar
  • 1 whole egg
  • 1 egg yolk
  • 8.8 oz. Italian mascarpone cheese (1 small tub. I used Agriform.)
  • ½ cup whipping cream
  • Pinch of salt
  • 24 ladyfinger cookies (2 sleeves of 12 biscuits. Recommended: Forno Bonomi Savoiardi)
  • Unsweetened cocoa powder, for dusting
  • 1 oz. semisweet or bittersweet dark chocolate, grated with a vegetable peeler (About 1/4 of a 3.5-oz bar. I use Lindt Swiss Bittersweet Fine Dark Chocolate)
  • Plastic wrap, for inverting onto a platter
  • 9 ¼  x 5 x 2 ¾-inch loaf pan*

Brew espresso according to package instructions (a good-quality instant espresso is an excellent substitute for espresso made out of a machine. For 1 cup instant espresso, mix 2 ¾ tsp. espresso powder with 1 cup boiling water). Pour espresso into a bowl and add 4 tablespoons Marsala and 2 tablespoons sugar. Set aside.

Place the egg and egg yolk in a medium-large bowl and add 4 tablespoons of the sugar. With a hand mixer beat until the mixture forms a good ribbon with soft peaks. Once the correct consistency is achieved, whisk in the mascarpone cheese.

Lightly rinse and pat dry the beaters, and in a separate bowl, whip the whipping cream along with 1 tablespoon of sugar and a pinch of salt for a few minutes until hard peaks form.

Once hard peaks form, add the whipped cream to the egg/mascarpone mixture and beat until smooth, adding 1 tablespoon Marsala.

*Note on assembly: There are several ways to assemble this tiramisu. It all depends on your baking dishes and entertaining needs. See notes below for more information.

Line a 9 ¼  x 5 x 2 ¾-inch loaf pan with plastic wrap, allowing the plastic to extend generously over the sides. Using a spatula, spread a layer of the mascarpone cream along the bottom of the pan. Working with 1 cookie at a time, quickly dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. (Notes of caution: You may have to cut the cookies down a bit with a knife before soaking if your loaf pan is smaller than this. And be sure to dip biscuits quickly or they will become soggy.) Repeat the process above two more times to make three layers. Spread a final layer of cream above the top layer of cookies. This should fill the pan (you will likely have some cream left over.) Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours or overnight.

Unwrap the plastic from atop the tiramisu. Carefully invert the tiramisu onto a nice platter. Remove the plastic. Lightly sift the cocoa powder over the tiramisu, and with a vegetable peeler, make dark chocolate shavings and sprinkle over top.

*Assembly variations:

For mini tiramisus: Alternatively, you can make three mini 2-person tiramisus in three small 5” square porcelain dip dishes, using one-third of the custard and 8 cookies per dish (creating two layers of 4 biscuits per dish), inverting the tiramisu onto a small plate.

For a sheet pan tiramisu: If you’re making this tiramisu for a large crowd, double the recipe, skip the plastic wrap/inverting step, and place everything in a 9” x 13” baking pan (creating three layers of 16 biscuits).

2 responses to “tiramisu.

  1. Tiramisu is my favorite desert. I come from an Italian background and I am crazy about tiramisu. Guess what? I do not know how to make it. I will try to make yours.It looks SOOO yummy.

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