Tiramisu Recipe
No, really. I would seriously make out with the genius who came up with something as goddamned divine as tiramisu because he (or she) obviously had one sexy mother of a brain. Tiramisu is the absolute definition of food porn – decadent, really bad for you, utterly impossible to resist, boozy and caffeinated. Brilliant.
My luck, the inventor was probably some stinky beast of a 17th Century cook, slaving away in the bowels of a remote Italian estate to please a spoiled fop of a minor lord with rotten teeth and too much cologne. In which case, I may have to re-evaluate the desire to make out with said dessert creator.
My love affair with this particular Italian dessert has been a life-long obsession from the very first bite. And that’s saying a lot, because I’m pretty sure my first exposure wasn’t to something made with fresh ingredients, or even necessarily made by a human, now that I think about it. Even bad tiramisu is good.
But tiramisu from scratch? With eggs laid that morning, local farm-fresh mascarpone and homemade Kahlua liqueur? Shit, who needs Channing Tatum movies.
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- 6 Egg Yolks
- 3/4 cup Sugar
- 2/3 cup Whole Milk
- 1 1/4 cup Heavy Cream
- 1 tsp Vanilla
- 16 oz Marscapone Cheese
- 1/2 cup Strong Coffee tepid
- 1/2 cup Kahlua (or other coffee liquor)
- 1 box Ladyfinger Cookies (Savoiardi Biscuits)
- 1 tbsp Cocoa unsweetened
Ingredients
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- Whisk egg yolks & sugar until smooth in saucepan.
- Whisk in whole milk.
- Bring to a slow boil over medium heat, whisking continuously to make creme francaise.
- Remove from heat, let cool 5 min.
- Cover and refrigerate for 30 min.
- Combine coffee & kahlua, pour over ladyfingers & let soak.
- Beat heavy cream with vanilla until stiff peaks form, set aside.
- Whisk marscapone cheese into creme francaise until smooth.
- Arrange soaked ladyfingers in bottom of a round tureen.
- Layer creme francaise, then whipped cream.
- Continue layering, finishing with whipped cream on top.
- Dust with unsweetened cocoa.
- Chill overnight in refrigerator.
By Restaurant Widow
ITEMS WE USED TO MAKE THIS RECIPE
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