Tiramisu

Today has been one of those days… Okay, it hasn’t been that bad really, I actually got some very exciting news regarding Sarah Eats Austin which I will share with ya’ll very soon, but i’ve had that nagging feeling that i’m about to get sick all day, plus having to work all day, it hasn’t been fun…
I hate being sick. Cold, stomach flu, flu, anything I hate it. I never let it slow me down though, I power through like a trooper! Nyquil in hand I do my job!

 

One thing that keeps me going though, besides nyquil, is coffee. Hot coffee, iced coffee, and even coffee in desserts! That stuffs like a drug and i’m a stone cold addict.
Which is partly why I love this Tiramisu so much.

Cool, creamy, boozy, coffee-y. This dessert just calls to me.

I have to say though I was glad when this dessert was all gone from my house.
My thighs didn’t love it quite as much as my tastebuds did.
I might not be able to help myself though, I might have to make this again soon… Like very soon.

Tiramisu

(Recipe adapted from Giada De Laurentis)
 
Ingredients
 
*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
Cocoa powder for garnish
Directions
 
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds (I dipped mine for 2 seconds). Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving dust with cocoa powder.
**Raw egg warning! Eat and make at your own risk!**

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