Because my love of food isn’t limited to just eating, I’ve decided to start sharing my favorite recipes that I’ve come across on this food blog. Since I’m a sugar addict, most of these recipes will be for sweets and various desserts. First up: one of my absolute all-time favorite foods, tiramisu. It’s seriously magical what can be done using the relatively simple ingredients. Whip up some egg whites and whipping cream, combine them carefully with a liquefied egg yolk, mascarpone cheese and sugar mixture, dip some ladyfinger cookies in a strong coffee, layer it all together, chill for several hours, and voilà, you have yourself a beautiful and heartbreakingly delicious Italian dessert. The light and fluffy cream is just heavenly when it melts in your mouth, and the softened ladyfingers give the dessert the necessary bite to prevent the cream from being too overwhelming. The coffee is perfect paired with the sweetness of the cream, and the rum takes the dessert up to a whole new level with the sting and subtle aroma of the alcohol. It’s so sinfully decadent, I could eat it forever.
Ready to satisfy your sweet tooth? Get out some mixing bowls and an electric mixer and be ready to blow your friends and family away!
- 1/2 cup very strong coffee
- 2 tablespoons Kahlua coffee liquor
- 3 eggs, separated
- 1/3 cup heavy whipping cream
- 1/3 cup granulated sugar
- 8 oz mascarpone cheese
- Ladyfingers (number will depend on size of cookies and size of pan)
- Cocoa powder
- Mix the coffee and coffee liquor together.
- In a large bowl, use an electric mixer to beat the egg whites until stiff peaks form (about 3-5 minutes on high speed). Important: bowl and beaters should be cold and clean, or else the whites won’t foam properly. In a separate bowl, beat the whipping cream until it has solidified and has about the same consistency as the egg whites.
- Combine the beaten whites and cream together: place about a third of the whites on top of the cream, and use a large spoon or spatula to gently scoop and drop the cream and whites together repeatedly until they begin to mix together. Be sure not to break the foam of the egg whites! Repeat this scooping and dropping motion with the rest of the beaten egg whites.
- In a small metal bowl, mix together the yolk and sugar. Heat some water in a small saucepan until it’s simmering/boiling, and then carefully place the bowl with the egg yolk/sugar mixture inside. Make sure the water doesn’t seep into the bowl; the water level in the saucepan should be at the level of the yolk mixture. Keep on stirring the yolk mixture while it’s in the hot water bath until it has a fine and runny consistency (all the sugar has dissolved).
- Once the yolk mixture becomes almost like a thin liquid, remove the bowl from the hot water and add in the mascarpone cheese. Mix them together as well as possible, and try not to leave lumps of cheese.
- Carefully combine the white/cream mixture with the yolk/sugar/cheese mixture using the same scooping and dropping technique as before.
- Now you’re ready to begin the assembly! Quickly dip ladyfingers one by one into the coffee/coffee liquor liquid, making sure that the entire cookie has some coffee on it but also that the cookie isn’t soaked. Arrange them on the bottom of your pan until the entire bottom is covered in ladyfingers. To get an even better coffee flavor, you can sprinkle some dried crushed espresso onto the damp ladyfingers.
- Pour half of your cream mixture over the layer of ladyfingers, making sure that all of the ladyfingers are covered. Spread evenly, remembering to still be gentle with the cream.
- Repeat steps 7 and 8 with more ladyfingers and the rest of your cream mixture.
- Cover your pan with plastic wrap and refrigerate for at least 4 hours, preferably 8-9. Before serving, top with some cocoa powder.
And that’s it! Making a tiramisu is all about having the right technique and being very careful with the egg whites. But the end result is definitely worth it! Mangia e buon appetito!