I made MC a fresh fruit cake last year for his birthday… and he made me a lemon birthday cake this year 🙂 it was such a surprise from a guy who doesn’t really bake, truly appreciate his effort!
For his birthday this year, although we didn’t get to celebrate it on the exact day again, I would like to continue the ‘birthday cake/dessert’ tradition so I decided to make him tiramisu on his recent visit. It was memorable because we get to hunt for the saviordi ladyfingers and mascarpone cheese together. We spent quite some time at the grocery store to look for these Italian ingredients!
I looked through many recipes to find one that suits my style: less sugar, no raw eggs. Finally I decided to use Inspired Taste’s Tiramisu recipe as inspiration with some adjustments such as discarding the alcohol and using regular strong coffee. Btw, dipping the ladyfingers into coffee is a delicious tea-time snack! Making tiramisu is not difficult at all, but waiting for it to be refrigerated for hours is hard! We ended up trying the first slice after 3.5 hours. It tasted good but it tasted much better the next day 🙂 So, be patient and let the flavors develop for at least 6 hours. The recipe calls for 9-inch square dish, but I used the same amount for a 8×6 baking dish as shown below.
I guess the reason why we enjoy tiramisu is because of the coffee taste 🙂 I wonder what kind of dessert will I make for his next birthday 🙂
- ½ cup (120 ml) of brewed strong coffee
- 2 tsp vanilla extract
- 3 large egg yolks
- ¼ cup (50 g) granulated sugar, divided
- 8 ounces (225 g) mascarpone cheese - it's normally sold in 8 oz container
- ¾ cup (175 ml) heavy cream
- 18 to 20 Savoiardi Italian ladyfingers
- Grated bittersweet chocolate or cocoa powder for dusting
- Combine coffee, vanilla extract and a tablespoon of sugar in a wide, small bowl.
- Whisk egg yolks and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Keep on whisking until the bowl is being removed from heat.
- Beat in mascarpone cheese after removing the bowl from heat until just combined.
- Whip cream in a bowl until it holds stiff peaks, using stand mixer. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, and then another half until fully incorporated.
- Assembling Tiramisu
- Dip the ladyfingers one by one very quickly into the coffee to line the bottom of a 8x6 baking dish.
- Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.
- Place the grated bittersweet chocolate over filling.
- Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
- Spoon remaining mascarpone mixture over ladyfingers.
- Fill up the layer with grated chocolate and dust with cocoa powder.
- Cover with plastic wrap and refrigerate at least 6 hours. Trust me, the longer, the better the tiramisu taste will be, you have to resist the temptation :)
- Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much.
- To serve the tiramisu, cut a rectangle slice of tiramisu onto a dessert plate.