Music: Heavy Lifting – Ambulance LTD
To quote Kurt, after being fed this on Sunday, “This is my favorite dessert, I would ask for this as my last meal if I were on death row. I could die tonight, flip the switch!”
That about sums it up! This little Italian trifle is a real “pick me up” and so very easy. I think it gets a bad wrap for being the “go-to” dessert in Italian restaurants with red checkered tablecloths, but it’s just so hard to resist sometimes…especially a really good one. I used The Silver Spoon (this is a great gift for the cook in your life if they don’t own it) as a basis for this and then added some of my own little zings here and there to spice it up (or in this case, booze it up). Yes, there are raw eggs in this…but you know what? Most tiramisu recipes have raw eggs, don’t let it surprise you. I made sure I got my eggs from local free range chickens without hormones to lessen our chances of getting salmonella.
What you’ll need:2 egg whites 4 egg yolks a pinch of salt
1/2 cup of confectioners sugar 1 cup of mascarpone cheese 1/2 cup chilled whipping cream 1 tsp. of vanilla extract
1 cup of freshly brewed espresso (I used the instant stuff) 2 tbsp. of Godiva White Chocolate Liquor (I am SURE none of you have this on hand but we were given some by my mother-in-law for Christmas. It’s a tradition at this point as she gives a bottle to James every year. I think it started back in those days when he didn’t really know what a good drink was and settled on the sweet stuff…I miss those days. Regardless, you can use Kahlua, Baileys, Marsala wine or any other kind of coffee liquor). 1 1/2 boxes of Lady Fingers (also called savoiardi). Shaved chocolate – use a peeler (James brought home this local dark chocolate bar with toffee from Bond Street Chocolates – the best thing they make is a gold-plated chocolate Jesus, take that Tom Waits!)
- Beat egg whites and a pinch of salt with electric mixer until stiff peaks form.
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and light yellow, about 4 minutes (ribbons should form when you remove the mixers).
- Beat cream and vanilla until it’s whipped.
- Then add in mascarpone until just combined.
- Fold yolks into cream and mascarpone.
- Next, fold in egg whites.
- Stir together coffee (make sure it’s completely cooled) and liqueur in a shallow bowl.
- Dip 1 ladyfinger in coffee mixture, soaking it on each side (make sure they are wet through) and arrange in a glass baking dish. Repeat with the rest of the ladyfingers until bottom of dish is covered.
- Spread half of mascarpone mixture evenly over ladyfingers.
- Shred some chocolate over the top of the creme mixture.
- Make another layer in same manner with remaining ladyfingers and mascarpone mixture and then chocolate.
- Chill tiramisu for a few hours before serving.