I must say, for not being a fan of coffee flavored anything, this turned out pretty tasty. It's not a strictly traditional tiramisu. I made it in a loaf pan. I used Kahlua only rather than espresso plus rum (again, not a coffee fan). Just seemed easier. Next time I would actually soak the ladyfingers in more of the Kahlua than the recipe calls for, as they were a bit too dry just being "drizzled." But overall the flavor was nice and the mascarpone layers are delicious -- and this from a woman who doesn't especially like tiramisu. :) For some reason, the ladyfingers were difficult to find. I had to look at three grocery stores and was on the verge of baking my own. I found them in the bakery department of the third and largest grocery store, next to the round shortcake shells.
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| The saran wrap pulled off some of the cocoa dusting on top. Alas. |
Ingredients
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 1/4 cup strong brewed coffee, room temperature
- 2 tablespoons rum
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Directions
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
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| Was cuter before the cocoa powder top cracked in transit to the plate. |
