TIRAMISU
Tiramisu (literally “pick me up”) is an Italian dessert that has become very popular in recent years. It is traditionally made with Savoiardi (Italian ladyfingers which are crisp), regular ladyfingers or even pound cake. If you can’t find mascarpone, which is Italian cream cheese, substitute 1 pound light cream cheese blended with 1/3 cup whipping cream and 4 tablespoons sour cream. You can substitute cognac, dark rum, amaretto or even orange liqueur for the marsala.
1 pound mascarpone cheese
1-1/4 cups confectioners sugar, divided into 1 cup and 1/4 cup measures
3 tablepoons Marsala, or more to taste
2 cups whipping cream, divided into 1 cup measures
2/3 cup water
5 teaspoons instant espresso powder or regular coffee powder
24 ladyfingers or 1 pound cake (cut into 1/4” thick slices)
8 oz semisweet chocolate, finely chopped or chocolate powder
2-1/2 quart casserole or 8-9” baking pan
Beat mascarpone and 1 cup confectioners sugar together. Add 1 cup cream and beat until fluffy. Set aside.
Combine water, 2 tablespoons confectioners’ sugar and espresso powder. Bring to a boil, and remove from heat. Let cool.
Arrange ladyfingers or pound cake slices in single layer on bottom. Brush half of the cooled espresso syrup over them. Spread half of the cheese mixture evenly over the top. Sprinkle with half of the chocolate. Top with enough ladyfingers/cake slices in a single layer to cover completely, trimming to fit as needed. Brush rest of espresso syrup over top. Spread remaining cheese mixture over top.
Whip remaining 1 cup whipping cream with remaining 2 tablespoons confectioners’ sugar. Spread on top. Cover and refrigerate at least 2 hours or up to 2 days. Sprinkle rest of chocolate on top. Use a large spoon to scoop out. Serves 10-12.
©2006-2010 Rita Heikenfeld and AboutEating.com
