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| 6019d8 | Tim Prendergast | 2025-08-23 01:12:29 | 1 | # Ewa's Tiramisu |
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| 3 | ### Ingredients |
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| 5 | - 1⁄2 cups strong black coffee, room temperature |
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| 6 | - 1 1⁄2 tbsp instant espresso powder |
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| 7 | - 9 tbsp dark rum |
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| 8 | - 6 large egg yolks |
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| 9 | - 2⁄3 cup sugar |
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| 10 | - 1⁄4 teaspoon table salt |
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| 11 | - 1 1⁄2 pounds mascarpone cheese |
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| 12 | - 3⁄4 cup heavy cream (cold) |
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| 13 | - 14 oz ladyfingers |
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| 14 | - 3 1/2 tbsp cocoa |
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| 15 | - 1/4 cup semisweet chocolate grated (optional) |
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| 17 | ### Method |
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| 4aa06d | Tim Prendergast | 2025-10-01 16:27:12 | 19 | 1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside |
| 6019d8 | Tim Prendergast | 2025-08-23 01:12:29 | 20 | 2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until no lumps remain, 30 to 45 scraping down bowl once or twice. Transfer mixture to large bowl and set aside. |
| 21 | 3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside. |
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| 22 | 4. Working one at a time, drop half of lady fingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge lady fingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming lady fingers as needed to fit neatly into dish. |
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| 23 | 5. Spread half of mascarpone mixture over lady fingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in mesh strainer and dust cocoa over mascarpone. |
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| 24 | 6. Repeat dipping and arrangement of lady fingers; spread remaining mascarpone mixture over lady fingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled. |
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