Tiramisu~ the ultimate “pick me up”!
And ~pick you up~ it will!
Once you taste this delicate mousse cake made from Italian soft mascarpone cheese, laced with Kahlua and Coffee dipped lady fingers and a hint of rum, this dessert is the ultimate classic of classics.
The Tiramisu Recipe has been prepared so many different ways by so many different chefs over so many years, with interchanges of the types of liquor or cake being used.
I have seen many people use the harder cookie or biscuit type lady fingers for this dessert, but I use my delicate sponge cake version of lady fingers instead.
I was first taught to make Tiramisu with Marsala and egg yolks~ the zabaglione method~and most authentic Italian recipes will be written this way.
I later gravitated towards the Meyers Dark Rum and I have stuck with the Kahlua / Rum combo for quite some time now.
I have also eliminated the egg yolks since so many people are terrified of using egg yolks in desserts that are not going to be baked….so I guess my version is more of a tiramisu mousse.
Traditionally this dessert is made in a casserole and served family style, but when I owned my bakery I prepared it in cake form.
You can use this recipe anyway you like~ cake or casserole, but if you go for the casserole style then you can leave out the gelatin~ it’s not necessary, but it won’t hurt either.
Many people ask if the alcohol can be left out, and sure you can ….just replace with more brewed coffee where the liquor is listed in the recipe.
Now some folks go so far as to ask me if they can also eliminate the coffee?
Ummm, well…. then what exactly are you making?
I would suggest to forgo the Tiramisu Recipe altogether in that case!
For those who know and love Tiramisu, try this recipe you will be transcended~ I promise!
Decide whether you are making a casserole style or cake style dessert and prepare your molds accordingly. As shown in the video instruction
- 1 Recipe Lady Fingers
- ½ Recipe Whipped Cream with the vanilla Jell-O variation
- ½ Recipe Simple Syrup
- Strong Brewed Coffee ½ cup (120ml)
- Unflavored Gelatin 1 package (2½ teaspoons)
- Meyers Dark Rum ½ cup
- Kahlua ⅓ Cup
- Confectioners Sugar 1 cup (125g)
- Mascarpone Cheese 1lb (454g)
- Heavy Cream 2 cups (475ml)
- Cocoa Powder as needed
- Divide simple syrup into separate portions of ½ cup and then another one of 2 tablespoons.
- Add the brewed coffee and the 2 tablespoons of Kahlua to the ½ cup of simple syrup and reserve the other 2 tablespoons of simple syrup for later.
- Combine the Rum and Kahlua in a small microwaveable bowl or in a sauce pot and sprinkle the gelatin over to bloom
- In the meantime put the mascarpone cheese into the work bowl of your mixer with the whisk attachment and blend on low speed.
- Add the sifted confectioners sugar all at once and mix on low to blend well. Scrape the sides and bottom of the bowl often
- Once the gelatin has bloomed in the alcohol mixture you will melt it gently (either in the microwave or in a small sauce pot on the stove) DO NOT BOIL
- Add the reserved 2 Tablespoons of simple syrup to the melted gelatin mixture
- Slowly pour the warm (not hot) gelatin rum mixture into the smoothed out mascarpone on the mixer while blending on low to medium speed.
- Scrape the bottom and sides of the bowl often
- Add the heavy cream in a semi rapid-steady stream into the mascrapone while whipping on medium - high speed.
- You will see the mixture start to tighten from the gelatin working along with the heavy cream get whipped. Watch closely so you do not over whip.
- You want a soft peaked mousse like texture.
- Pour the mixture over the prepared lady fingers in either a casserole dish or cake mold as shown in the video instruction.
- Allow to set in the refrigerator (or freezer) and garnish with the stabilized whipped cream with the vanilla pudding variation
Store covered in the refrigerator for up to 1 week
Can be frozen for up to 1 month