Tiramisu

After feeling a rather strong craving for the tiramisu of my favorite Italian restaurant in San Diego’s Hillcrest neighborhood, I decided that I would attempt to make it myself. I altered a few recipes to create my own. I’m so excited to start with this basic tiramisu because from doing a little research, it seems that there are many, many recipes involving different berries and chocolate! The next tiramisu I would like to attempt will likely be vegan, which would cater to many more people.

Tiramisu

Ingredients

6 egg yolks

3 heaping tablespoons of sugar

1lb mascarpone cheese

1 and 1/2 cup chilled espresso

2 tablespoons dark colored rum (I used Bacardi)

24-30 ladyfingers

Unsweetened cocoa for garnish

13×9 aluminum tin

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Assembly

In a large mixing bowl, use a hand mixer to beat the egg yolks and sugar until completely blended.   This can take about 4-6 minutes, on a low setting.

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Then add the full pound of mascarpone cheese and continue to whisk until soft, fluffy and blended. At this time, add two spoonfuls of espresso and whisk until smooth.

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Take a separate shallow dish and mix together what remains of the espresso with two spoonfuls of rum. Dip each ladyfinger in the mixture for a few seconds and place gently onto the aluminum tin. The bottom layer of the tiramisu should be covered completely by lady fingers and feel free to break them into proper sizes to better fit corners. Use the mascarpone mixture to create a second layer directly on top of the ladyfingers. Feel free to be liberal, as you’re able to use up to one half of the mixture.

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Then create a third layer of espresso-rum dipped lady fingers directly on top of the mascarpone mixture layer. At this point, you can use any leftover espresso-rum to soak the lady fingers. (Especially if you are fond of the taste of coffee!)

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Finally, use the remainder of the mascarpone mixture to create a fourth layer. On top of this, you have the option to dust unsweetened cocoa powder to give it a yummy chocolatey taste.

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Let it set in the refrigerator for at least two hours, slice and enjoy! I hope you like it as much as I do :-)!

If you have any suggestions or recommendations feel free, I would love to hear them!

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