Tiramisu

This time last year, I was over the moon excited because my very first recipe was published on Ebony.com.  The digital content editor happens to be a Howard Alum and, lucky for me, she enjoyed the work I was doing on this blog.  She told me she would like to me to contribute to Ebony.com's Food section and gave me my first assignment: A Valentine's Day Dessert.  I wrote not one, but two recipes: Strawberry Shortcake and Chocolate Dipped Bananas & Pineapple.  I may have gotten a little carried away but for my first time I can say they were both really good dessert recipes!

So here we are a year later and even though I've been doing alot of savory recipe testing, I figured that my one year commemorative recipe submission to Ebony.com should be a dessert.  I mean it's only right!  And I knew that my tiramisu would be perfect for Valentine's Day.

I scaled down the tiramisu recipe significantly, to about 4 servings, for all the happy couples.  You can make it in one bowl or divide into two bowls as I did in the picture.  But be warned, this tiramisu is very rich so two people can share one of those bowls.  My roommate and I shared one, and the word that kept going through my head, was sinful.

You can click HERE to view the recipe on Ebony.com or scroll below to see the process in pictures.  Hopefully the pictures will show you all how easy it is to make.  Simple and sinful tiramisu! How can you go wrong with that?

Tiramisu

Ingredients: (Makes 4 servings)

3 Egg Yolks, from large eggs

½ cup Finely Granulated Sugar

1 cup, 8 oz Mascarpone Cheese*

½ teaspoon McCormick Pure Coffee Extract

1 cup Heavy Whipping Cream

1 Package Ladyfingers

¼ Cup Coffee Liquor

Coco Powder for Dusting, about 3 tablespoons

1 Milk Chocolate Bar for Shaving

2-4 Strawberries for Garnish

*BelGioioso makes a Tiramisu Flavored Mascarpone.  If you can find it, definitely USE IT and omit the coffee extract.  If not, plain mascarpone with the extract works fine.  You should be able to easily find the coffee extract in your baking isle. Or click here to order online: Neilsen Massey® Coffee Extract (Google Affiliate Ad)

Fill the bottom pot of a double boiler with 2-3 cups of water and bring to a boil.  Once boiling, reduce heat to low. Combine the egg yolks and sugar into the top pot, place pot on top of the boiling water and cook for about 10 minutes, stirring constantly with a spatula.  You want all the sugar granules to dissolve and the mixture to be a thick lemon color.

Next, remove the bowl from the heat and add the mascarpone cheese and coffee extract.  Mix with a handheld mixer on medium-low speed until everything is combined.  

In a separate bowl, whip the heavy cream with a hand held mixer until stiff peaks begin to form.  Then, with a spatula, gently fold the whipped cream into the mascarpone mixture and set aside.

Now pour the coffee liquor into a shallow dish or pan and dip one side of the lady fingers into the liquor, one at a time, and then begin to arrange them along the bottom of your serving dish (liquor side up).  Spread half of the mascarpone mixture over the ladyfingers using a spatula.  Then, dip a few more ladyfingers, one side only, into the liquor and place them over the mascarpone to make a middle layer.  

Cover those ladyfingers with the other half of the mascarpone mix and spread with the spatula to create a flat, smooth surface.

Lastly, use a sifter to dust the coco powder on top of the mascarpone, being sure to cover all of it.  I laid down tin foil to help with the mess.

Then, use a carrot peeler to create the chocolate shavings.  Run the peeler down the edge of the chocolate bar and sprinkle the shavings over the top of the tiramisu.  Cover with saran and refrigerate for at least 2 hours or overnight.

Right before serving, I suggest slicing and fanning a strawberry over the top of the tiramisu.  They look like little hearts making it a festive garnish for Valentine’s Day or any day you want to show some love. :-)