Okay, okay, I know I shared something sweet yesterday, but I wanted to give you a grown-up recipe this time! And I’m betting that everyone, children and grown-ups alike, will like this one, even if you haven’t liked it in the past.

I’m sure most of you are familiar with Italian dessert Tiramisu. It’s one that is native to the Veneto region of Italy.  The word literally translates to “pick-me up,” “cheer me up,” or “lift me up.” Unfortunately, I’m sure most of you are also used to either the store bought kind, or a bad facsimile of the real deal. And none of those will do anything of the sort.

I’ve tried dozens of recipes, some using (gasp) store bought vanilla pudding to approximate the custard filling, and others using cream cheese. Nasty nasty nasty.

Tiramisu should be silky smooth, set like a traditional vanilla custard, not too sweet and not too heavy.  I know that sounds like an oxymoron, especially given the very rich ingredients, but you need a slight hand and here is that word that my friend Drina hates to hear, you need patience.  Yes, folks, the best tiramisu relies on a French term, Sabayon, in order to create the best filling. You need a light hand when you are creating it so as to not over beat the egg and sugar mixture while it’s heating on the stove. Don’t worry, we will go over this shortly.

This recipe also calls for whipped cream, preferably the kind you make yourself in your trusty stand mixer. Or in a chilled bowl with a whisk. I like to assign this task to the child that’s been the naughtiest that day. I’m kidding.  You can use pre-made whipped cream, just drop the overall sugar in the custard filling from a cup to about 3/4 a cup, or you will get too sweet of a taste.

Once you’ve got the hang of the Sabayon and the whipped cream, you will be an expert at this fancy looking dessert in no time. And imagine the looks on your friends’ and family’s faces when you present them with this masterpiece!

Let’s get this rolling!

The Absolute Best Tiramisu

(Recipe courtesy of Chef Dennis)

Ingredients:

• 6 large egg yolks

• 1 cup sugar (3/4 cup if using prepared whipped cream)

• 1 1/4 cup mascarpone cheese – room temperature

• 1 3/4 cup heavy whipping cream

• 2 -7 oz packages Italian Lady fingers (Savoiardi)

• 1 cup cold espresso or strong coffee

• 1/2 cup coffee flavored Liqueur optional OR rum extract

• 1 ounce cocoa for dusting

INSTRUCTIONS

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce  heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored.  Allow to cool briefly before mixing in mascarpone. Here is the before

And After

Add Mascarpone to whipped yolks, beat until combined.

Cover with cling wrap (to avoid creating a “skin” on top of the custard) and chill for at least 1 hour. This will also help thicken up the custard.

In a separate bowl, whip cream to stiff peaks.

Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The     mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.  Take it out of the refrigerator as you gather ingredients to make the recipe.

Mix the cold espresso with the coffee liquor OR rum extract and dip the lady fingers into the mixture just long enough to get them wet, but do not soak them!

Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized)

Spoon half the mascarpone cream filling over the lady fingers.

Repeat process with another layer of lady fingers

add another layer of tiramisu cream

Refrigerate 4 hours or overnight.

Dust with cocoa before serving and ENJOY!!!

NOTE:  If there is any dish or dessert that you’d like me to share, by all means, drop me a note here. I will respond asap.

I’ll have another dessert for you sometime this week for my absolutely decadent Hazeltnut Truffle Cheesecake.  In the meantime, Buon Appetito!!