Wednesday, February 27, 2008

[NoBake] Tiramisu

First: Tiramisu is tasty.
Second: Given the right recipe, it's easy.
Third: ...if you can find ladyfingers.

I made this Monday, had some Tuesday, and I doubt it'll last through tonight.
We made this slightly differently - we used really strong coffee (you want probably closer to regular-strength coffee, if you don't want to buy espresso... but I'll buy the espresso for next time). The marscapone we found in our Albertson's, albeit in the "front cheese" section of store (with the Gruyere, Fontina, Goat cheese, etc), rather than the cheese section in the back of the store that had cheddar, swiss, etc.

The ladyfingers were a bit trickier to get ahold of. This first time I made it, I wound up using "Boudoir biscuits" at the local Central Market (high-end grocery store). Then I got lucky, and discovered (naturally, after I'd made the first batch) that normal grocery stores carry them, but they keep them in the bakery's freezer. That being said, here's where you order "real" ladyfingers from: . $18 for a case. Seems easier than what I went through.

Addendum: made it again. Using "real" ladyfingers. And... they get waterlogged much more easily. So be careful when you dunk them, not to get them too wet. Quick dunk. Don't wait to see it absorb the coffee/rum.

Fourth: even made poorly, it's still pretty decent.
Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
6 extra-large egg yolks, at room temperature*
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow
[note - we had to remove one side of our bowl from it's holder, otherwise it didn't hit the bottom enough]. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
You can find savoiardi and mascarpone in an Italian specialty store.

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