Tiramisu

Tiramisu according to google tells me that it translates to pick me up, cheer me up or lift me up! Well this little gem of my favourite Italian dessert does this quite nicely with 2 cups of freshly brewed very strong espresso and a hint of Kahlua for heightened flavour.

Tiramisu is traditionally made using eggs for a custard type filling made over a double boiler that I find very rich and decadent so our recipe is made without egg to lighten it up somewhat. I think you still get the full flavour of a traditional Tiramisu without the heaviness and added calories; mind you this is loaded with calories lady fingers, fresh whipping cream, sugars, and so on.

I made ours in a springform pan and prettied it up a bit for my son's birthday dessert, to which I might add he loved but only had a nice slice, it mysteriously disappeared within 24 hours of us making it. Oh gee, I wonder where it went?  This is one of those desserts that tastes better the longer it sits around, but unfortunately, it never sticks around too long around here.

INGREDIENTS

2 cups freshly brewed espresso

1/2 cup sugar

1/4 cup Kahlua (rum or brandy)

2 large packages of lady fingers (we used Savioardi Lady Fingers)

Cocoa powder for dusting

1 1/2 cups whipping cream

1 8oz tub of mascarpone cheese (warmed to room temperature)

1/3 cup white sugar

2 tbsp Kahlua (rum or brandy)

Optional: 

Shaved Belgium Chocolate

Additional lady fingers were cut to the height of the spring pan to wrap the circumference of the cake; tied down with curly ribbon.

A gentle stream of caramel sauce when serving.

DIRECTIONS

Brew at least two full cups of espresso coffee stir in a 1/2 cup of sugar, stir and set aside allowing it to cool; once cooled stir in the Kahlua.

In a large cold bowl mix together whipping cream, sugar and Kahlua and whip until stiff peaks form.

Whip Mascarpone cheese until is fluffy and fold into the whipped cream mixture.

Placed coffee dipped lady fingers in the bottom of a 10 inch springform pan covering the entire pan.

This has to be done in literally a split second as the cookies will swell up and fall into a mushy pile. 

Top with whipped filling and smooth out evenly with a spatula. 

Repeat this step three times until the filling was level with the top of the pan. 

Fill a sieve with cocoa powder and sprinkle the top of the cake until completely covered and chill until set.

We cut down our lady fingers to the height of the springform pan; using a spray bottle filled with the coffee mixture we attached the lady fingers to the circumference of the cake and tied curly ribbon around it.

Top with oodles of shaved Belgium Chocolate (optional).

Cover and refrigerator for a minimum of 4 hours prior to serving.

THE FINISHED PRODUCT!

Here's how we made it!