Saturday, March 23, 2013

Tiramisu

There isn't much that beats a classic Tiramisu.

In Italian, it literally means "pick me up" or "lift me up" and metaphorically, "make me happy". 

This one is super traditional - no cream cheese or heavy whipping cream nonsense. That doesn't mean I didn't find a couple ways to make it extra special with the addition of vanilla bean, fresh orange zest, and amaretto liquor. 

Bonus points if you can hunt down some amaretti cookies to crumble on top!

There are several ways you can build it but I happen to favor individual servings in little glass jars so you can see all of the pretty layers. 

Tiramisu
serves 4


Ingredients 
8 oz mascarpone cheese
Plenty of Italian Savoiardi Lady Fingers
2 egg yolks
3 Tbsp fine sugar 
1/2 cup dark roast coffee or americano
4 Tbsp Amaretto Liquor (or Brandy or even Dark Rum)
1 vanilla bean pod
1 tsp orange zest (optional)
Dark Chocolate Shavings 
Crumbled Amaretti Cookies (optional)

Method
1. Whisk the 2 yolks until creamy. Add the mascarpone and whisk until well-incorporated. The mixture should be about the consistency of mayonnaise. Add 2 Tbsp of the sugar, 1 Tbsp of the liquor, zest, and all the scraped vanilla beans from the pod. Mix well. 
2. In a separate bowl, whisk together the coffee or espresso, remaining liquor, and 1 Tbsp of sugar. 
3. Break your lady fingers in half so they fit easily in your jars. Dunk the fingers into the coffee mixture (not too quickly and not too slowly - just right, which is somewhere in the middle) and place in the bottom of each jar in one even layer. Next spoon a bit of the mascarpone filling. Repeat until you reach the rim of the jar. Top of lots of chocolate shavings and optional amaretti cookie crumbles.
4. Let set up in fridge for 4-6 hours before serving. Holds well overnight if you need it to. Enjoy!

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