tiramisu! . . . !!!

by mulberryshoots

tiramisuI have to confess that I usually steered clear of tiramisu mainly, I will admit sheepishly, because I didn’t really “get it.” Was it a cake? a Napoleon? a custard pudding? But that all changed when about a month ago, my daughter and I shared a slice of tiramisu in an Italian coffee stand in NYC that was to die for. It was so flavorful and creamy, I could have shared a second piece. It was especially good with our cappuccino that had some enhanced cocoa flavor too.

Instead of making the dessert in a footed glass bowl that was too high to put in the refrigerator,  I made a tiramisu in a fluted white porcelain deep baking dish which was pretty and easier to handle. I then did some scouting online for various recipes. The main ingredients that didn’t change were:

lady fingers – a French sponge-cake like cookie

whipped cream and marscapone




rum or liqueur


My approach was to make a smaller size tiramisu to fit into my four inch high fluted serving dish. My coffee would be made from instant Medaglia do’Oro espresso coffee. The cocoa, Ghiardhelli. The liqueur was Kahlua.  I’ll make it a day ahead of time with a dusting of cocoa on top, covered with plastic wrap.

Here’s the recipe I followed, which made enough for two cakes, the tall one and a smaller one that I sent up with family to a party today.

It was rich tasting but light and the flavors were subtle, smooth and delicious. I think I might even make it again!

Tips: I used an electric beater in the double-boiler set up to make the zabaglione (egg yolks, sugar, marsala.) Let it COOL a little before you stir in the marscapone. Whip the heavy cream until it’s stiff – otherwise it won’t keep its shape in the tiramisu once it sets. Fold the marscapone mixture a little at a time folding it gently into the whipped cream.

Good luck! and my daughter and I both agreed this homemade tiramisu was even more delectable than the slice we shared together in NYC a month ago.