Tiramisu is the perfect Valentine’s dessert. This is Don’s recipe, and as far as I’m concerned, it cannot be improved upon. It’s roll your eyes back in your head in ecstasy good! It’s worth every step and every penny. I am more than happy to do prep for him.
- 1 cup espresso (Don uses instant)
- 1/2 cup corn syrup
- 24 ladyfingers*
- 6 egg yolks (wash the outside of the eggs, before you separate them)
- 1/2 cup sugar
- 1/4 cup dark rum
- 2 TBSP liqueur (Don uses an orange flavored liqueur)
- 2 (8oz) containers mascarpone (spend the money, cream cheese isn't the same)*
- 1 cup whipping cream
- 3-5 TBSP powdered sugar
- 1 tsp vanilla
- Chocolate or cocoa.
- Place a bowl and beater for the whip cream in the refrigerator.
- Combine espresso and corn syrup, cool.
- Toast ladyfingers at 200°, cool, then place in bottom of serving dish (about 9x13). Pour cooled espresso and corn syrup over, and allow ladyfingers to absorb liquid.
- Using an electric mixer, in a large mixing bowl (not the one for the whip cream) combine yolks and sugar to ribbon stage. Mix on medium high and when you lift the beaters, the mixture should ribbon down into the bowl.
- Then add rum and liqueur of your choice.
- Mix in both containers of mascarpone. Set mixture aside.
- Now take that chilled bowl and put in cream and powdered sugar. Whip to soft peak stage, then add vanilla and continuing whipping just until the tip of the peak (when you turn off the mixer and lift the beater) stays up and doesn't bend over.
- Fold whipped cream into mascarpone mixture. Lay over soaked lady fingers. Lick the bowl, beaters, and spatula or you'll be sorry.
- Shave chocolate on top, or sift cocoa on top, or hey, use both.
- Let set up in fridge for at least 4 hours.
- *You can get ladyfingers dry in packages, or HEB has them frozen in bakery section - ask. If you use the HEB ladyfingers, you might want to make a double layer because they're pretty thin. Mascarpone is in thin tubs in the specialty cheese section of the grocery store. We use BelGioioso.