Makes about 8 servings
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This is my all time favorite dessert. I always hesitate to cook up a pan because I know odds are good I’ll eat the whole thing. It’s a pretty simple recipe, and it is best to make a day in advance to give the flavors a chance to meld. At the very least, you should make 6 hours before serving to allow the cookies to become fully moist. For the pan size, use either a 9 inch round that is at least 2 1/2 inches high, or a 11 by 7 inch rectangular pan.
While you are making this, you may think “There’s not enough sugar in this recipe. It won’t be sweet enough!” Resist the urge to add more sugar. The end result is perfectly sweet.
Note: Tiramisu typically contains some type of liquor. This recipe is alcohol free. If you want to booze it up, add 2 tablespoons of rum or brandy to the coffee.
- 16 oz. marscapone cheese ( I like Belgioioso )
- 1/2 cup of strong brewed coffee
- 24 lady finger cookies ( I like Stella D'oro Margherite )
- 6 egg yolks
- 3/4 cup of suger
- 2/3 cup of whole milk
- 1 and 1/4 cup of heavy cream
- 1/2 teaspoon of vanilla extract
- 1 tablespoon cocoa powder
1. Custard and coffee. In a medium sized sauce pot, whisk together the eggs, sugar, and milk. Cook over medium heat, stirring frequently, until a light boil is reached. Let it boil for about a minute, stirring constantly. Remove from heat and allow to cool down a little. Cover and refridgerate for an hour. Make a double strength cup of coffee ( instant is fine ). Leave the coffee to cool to room temperature. Place a medium sized, empty glass or metal bowl in the refridgerator.
2. Whip that cream. Once the custard is chilled, make the whipped cream. Remove the chilled empty bowl from the fridge. Add the heavy cream and vanilla and whip until stiff peaks form. What a workout! Remove the custard from the fridge and whisk in the marscapone cheese.
3. Assemble. Now it's time to make that delectable parfait we love so much. Pour the coffee into a small bowl. Soak half (12) of the cookies 3 or 4 at a time for about 20 seconds each. Arrange them on the bottom of a 11 x 7 inch pan. Use a spatula to spread half of the custard over the cookies. Make sure to fill in the spaces between the cookies. Now spread half of the whipped cream over the layer of custard. Soak the remaining cookies in the same fashion and arrange them on the layer of whipped cream. Repeat the layers with the remaining custard and whipped cream. Sprinkle with an even layer of cocoa powder. Cover the pan and chill for at least 6 hours. Enjoy!