Tiramisu

My sister-in-law Katie found this recipe for tiramisu a while ago and we finally had an occasion to make it on Saturday. I found this recipe really easy to put together (granted you have either a stand mixer or hand held electric mixer, and are willing to dirty every bowl you own), and very tasty. The whole recipe comes together in about 30-45 minutes (plus chilling time), and the dish is very light and airy, due to the egg whites being whipped separately. I would definitely make this again!

Tiramisu


1 package of lady finger cookies (24 cookies)
8 oz mascarpone cheese
3 eggs, separated
Pinch of cream of tartar
1/4 C sugar
1/2 C espresso or strong coffee
1/2 C Kahlua
1/4 C heavy cream
1/2 C grated chocolate


Brew the coffee, let cool, then mix with the Kahlua in a bowl and set aside. Whip the egg whites with the cream of tartar until stiff peaks form and set aside. Whip the egg yolks with the sugar and set aside. Put the mascarpone in a large bowl and loosen with a whip. Add the yolk/sugar mixture and mix thoroughly (no lumps!). Add the heavy cream and mix until well combined. Use a spatula to fold in the egg whites. 


Set up a work station with a 9-inch spring form pan, the egg/cheese mixture, the cookies, the coffee mixture, and the chocolate at hand. Dip each cookie into the coffee, holding for 2 seconds, then let drip (careful, they'll get really soft), then layer in the bottom of the pan. Continue doing this until you have a single layer of cookies, breaking some before dipping if necessary to fill gaps. Spread half of the egg/cheese mixture on top, then sprinkle with half the chocolate. Repeat the cookie dipping process to make another layer of cookies, then spread the rest of the egg/cheese mixture. [Tip: store the rest of the grated chocolate in the fridge or a cool place so it doesn't melt together, you want to keep it as shavings] Refrigerate for at least 4 hours (I refrigerated for about 4 and a half hours, and I feel like it could have been firmer).


When ready to serve, take off the ring of the pan and sprinkle with the remaining chocolate. Cut into wedges to serve.

This picture is evidence that a few more hours of chilling couldn't have hurt, but it was still delicious!