Tiramisù - TCB

By norsegal8

This dessert is ubiquitous both in Italy and the U.S. And the versions are so numerous that it's hard to describe the "real" tiramisu. This one is close to the version we learned to make there, and is one of the best I've had. (That's probably a very subjective response to enjoying the rewards of one's own labor.)

Ingredients

• The Tiramisu
• 1 1/2 cups (12 ounces) strong Italian coffee* OR 2 tablespoons espresso powder dissolved in 1 1/2 cups hot water
• 2 tablespoons (1 ounce) rum
• 4 large eggs, separated**
• 2/3 cup (5 ounces) sugar
• 1 pound mascarpone cheese
• semi-sweet chocolate for shaving, or cocoa
• Savoiardi (Ladyfingers)

Preparation

Step 1

The Tiramisu

This filling is sufficient for one single-layer pan of tiramisu; it's easily doubled to make a double layer, or two pans.

Make the coffee and let it come to room temperature while you're preparing the rest of the filling. (Hot coffee will dissolve the savoiardi and you'll have a mess on your hands.) Add the tablespoon of rum.

Separate the eggs, putting the whites in one medium- to large-sized mixing bowl, and the yolks in another. If you make sure you clean and dry your beaters thoroughly, it doesn't make any difference which you beat first, yolks or whites. As I mentioned before, it's OK to get a little white in the yolk, but not the other way around.

Beat the yolks until they're light. Slowly add half the sugar and keep beating for almost 5 minutes until, when you lift the beater out, the yolks ooze like a ribbon. Beat in the mascarpone and the remaining tablespoon of rum. Set the mixture aside, and clean and dry your beaters.

Beat the whites until they're foamy, drizzle in the remaining sugar, and beat until the whites are stiff. Fold them into the yolk mixture.

Take 14 or 15 savoiardi or ladyfingers, dip them in the coffee/rum mixture, and layer them into the bottom of a 9 x 13-inch (or 2-quart) baking dish, preferably glass. You want them well-flavored but not totally saturated. If you're making one layer, scoop all the egg/mascarpone mixture on top, cover with plastic wrap, and chill for 2 to 3 hours. For two layers, scoop half the mascarpone mixture atop the first layer of ladyfingers, then top with the remaining ladyfingers and remaining mascarpone. Just before serving, sprinkle with cocoa or, better still, shave chocolate over the top. Yield: 16 servings.

**The eggs in this recipe are uncooked. If you wish for perfect safety, use pasteurized eggs.