I’ve decided to embrace my coffee addiction. I recently bought a T-shirt with the acronym OCD: Obsessive Coffee Disorder.
With a recent recipe trial, I’m going to extend my coffee addiction to include coffee-flavored desserts such as ice cream and tiramisu.
I know, you can’t drink tiramisu.
But having strong coffee accented with a few liqueurs and an elegant cream filling makes it one of my new favorites. The bonus is that this recipe is sooo easy and is not a soggy mess.
Traditional tiramisu, an Italian dessert, is made with coffee-soaked lady fingers and layered with a wonderfully velvety mascarpone cream mixture.
There are three elements of my recipe that elevate it beyond what you’d get at a restaurant
- Lady finger selection
- The speed of the “dip” of the lady fingers
- The combination of added liqueurs
Lady finger selection makes all the difference. I buy mine on Amazon. They are a crispy, cookie-like ladyfinger. If dipped correctly, you don’t get a soggy mess of a cake. There’s a slight little crunch instead of a soggy, droopy bite of cake.
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Your friends may think you’ve labored in the kitchen for hours when in fact this recipe comes together very quickly once you’ve gathered all your ingredients.
2 1/2 cups strong brewed coffee
1 1/2 Tbsp. instant espresso powder
5 Tbsp dark rum
2 Tbsp kahlúa (coffee-flavored liqueur)
2 Tbsp Godiva white chocolate liqueur
6 large egg yolks
2/3 cup sugar
1/4 tsp salt
1.5 lbs of marscapone cheese (keep cold)
3/4 cup heavy cream (cold)
2 packages Savoiardi Lady Fingers (Amazon)
3 1/2 Tbsp. Dutch process cocoa
1/4 semisweet or dark chocolate grated (optional)
Stir coffee, 3 Tbsp rum, kahlúa and espresso till dissolved in a pasta style bowl.Set aside
In a standing mixer with the whisk attachment, beat egg yolks until just combined.
Add sugar and salt and beat at medium high speed until pale yellow, 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice.
Add remaining 2 tablespoons of rum and Godiva liqueur and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down the bowl once or twice.
Transfer mixture to a large bowl and set aside.
In now empty the mixer bowl (no need to clean it), add cream and beat at medium speed until frothy, 1-1 ½ minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1-½ minutes longer.
Using a rubber spatula, fold 1/3 of whipped cream in the mascarpone mixture to lighten, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into the coffee mixture, roll, remove, and transfer to a 13 x 9 glass baking dish. (Do not submerge ladyfingers in coffee mixture, entire process should take no longer than two seconds for each cookie) I use a drop and flip method using a small spatula.
Arrange the cookies in a single layer in the baking dish, breaking or trimming ladyfingers as needed to fit the dish.
Spread half the marscapone mixture over ladyfingers; use a rubber spatula to spread mixture to sides and into the corners of the dish and smooth surface. Place 2 tablespoons of cocoa in a fine mesh strainer and dust over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with a dry paper towel. Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with grated chocolate if desired. Cut into pieces and served chilled.
The tiramisu can be made up to 24 hours in advance.