This is actually a pretty simple recipe as it is made in components – read it through to familiarize yourself with how the dish is put together as that is the key to getting the right texture. It is common for this dessert to be too dry or too wet - follow the steps carefully and yours will be fabulous! It is very rich and a small square goes a long way. Do not use fat free cream cheese - it is better to create a creamy and amazing Tiramisu that gets raves than a dish of oddly textured goo that no one eats. Yep, this dessert is similar to cheesecake in fat and calories - but the sugar is very low and from the dairy ingredients. Make it once a year, eat a small portion and all will be fine.
- 3 cups strong coffee, cooled
- 1 ½ tablespoons instant espresso - a 'Starbucks Via' instant coffee packet is perfect strength - dissolve in the hot coffee then cool
- 6 tablespoons dark rum - if you prefer no rum, use ¼ teaspoon almond extract instead
- 6 large egg yolks
- 1 cup Splenda granulated
- ¼ teaspoon salt
- 2 cups heavy cream, divided use - that's two of the small cartons!
- Three, 8 ounce packages mascarpone (expensive Italian cream cheese, or use Philadelphia cream cheese)
- 1 package ladyfinger 'cookies' - found in the imported cookies section of supermarket in 7 to 10 ounce bags with 15 to 20 crisp ladyfingers.
- Gather together your ingredients.
- Stir together the coffee, espresso, and 3 tablespoons rum in a wide bowl until the espresso granules dissolve. Set aside.
- In a heat proof glass bowl, beat the yolks until just combined; add the Splenda, salt, and ⅓ cup heavy cream. Set the bowl with the yolks over a saucepan containing 1 inch of gently simmering water. Cook, constantly scraping along the bottom and sides of the bowl with a rubber spatula, until the mixture coats the back of a spoon, about 6 to 8 minutes. Remove from the heat, stir vigorously to cool slightly, and then set aside to cool to room temperature, about 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the whisk attachment; stir in the remaining rum, add the mascarpone and beat at medium speed until smooth, about 45 to 60 seconds. Scrape into a large bowl and set aside.
- In the now empty mixer bowl, (no need to clean), beat the cream at medium speed until frothy, increase speed and beat until the cream holds stiff peaks, 1 to 2 minutes. Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream. Set aside.
- Divide the ladyfingers into two piles since there are two layers. Working one cookie at a time, drop each into the coffee mixture, roll over, and arrange in a 9 by 9 inch decorative baking dish or on platter as shown. Do not soak the ladyfingers in the coffee; the entire process should take 3 to 4 seconds for each cookie or they will dissolve! (nows the time to use the milk and Chips Ahoy dunking technique you developed when you were 8 years old)
- Spread about half of the mascarpone mixture over the first layer of lady fingers and smooth. Place 2 tablespoons cocoa into a fine mesh wire strainer and tap with a spoon to dust the cocoa over the mascarpone layer.
- Repeat the dipping and arrangement of the second layer of ladyfingers; spread the remaining mascarpone mixture over the ladyfingers and dust with the remaining cocoa. Chill 6 to 24 hours - so lady fingers soften and flavors and textures blend.
- Cut into squares and serve with a very light overdusting of cocoa to decorate the plate.
Serving size: Serves 16 - cut 4 by 4