Last post, I mentioned that I have a hard time getting Arnaud to cook, but I forgot to mention that he never turns down a chance to
The only issue I had with this tiramisu was waiting. You have to wait 4 hours minimum for it to set. Of course, I needed to photograph it so I took it outside for some beauty shots and the 108(F) degree weather melted it like ice cream within 5 minutes! So I had to rush it inside and pop it back in the fridge before it was inedible, or a soggy mess! AND I had to wait some more! So, the pictures were a little quick and maybe not as good as I would have liked them to be. The recipe, however, is still a sure bet and should be added to your dessert reprotoire.
- 16 oz. room temperature marscapone
- 4 eggs (seperated)
- pinch of salt
- 1/2 cup + 2 tbsp granulated sugar (converted from metric amounts)
- 1 1/2 cup espresso or strong coffee
- 1/8 cup dark rum or armagnac
- lady fingers
- 2 tbsp cocoa powder
Seperate the eggs while they are cold to make the process easier. Combine yolks with sugar in a bowl and beat until they are fluffy and have turned a pale yellow. Then beat in the marscapone until it is smooth. If you don't use room temperature marscapone, it is likely that you will have lumps that will be very difficult to get rid of. Once these ingredients are combined, set this bowl aside.
Whisk the egg whites, along with the salt, in a clean glass, copper, or stainless steel bowl. Using plastic containers decreases the success of having light fluffy whites because it is very difficult to fully remove fat residue from plastic. If you are a mad man and have decided to whisk these by hand, using a bigger whisk will make the process faster. Once the whites reach their full potential and have attained stiff peaks they are ready. You know you have stiff peaks when you can turn your bowl upside down and they don't fall, or using the safer method of scooping some with the top of your whisk and see if it holds it's shape. My husband does the bowl upside down test, but I have had so much bad luck with meringues that I am too scared of dropping it all on the floor then having to start all over and cleaning up.
Slowly, fold the egg whites into the marscapone mixture in two batches so they don't deflate. Start by placing your spatula (rubber/silicone) into the middle of your whites and scoop/'fold' turning out to the sides of the bowl, while turning the bowl. Repeat this movement until the egg whites have all been incorporated, then add in the remaining whites and combine in the same manner. Set aside.
The espress/coffee should be cooled and combined with the rum in a bowl where you can dip the lady fingers in. You will, of course, need something to assemble the tiramisu in. I used a small oval pan for this, but using an 8" or 9" square brownie pan will work too. Dip the lady fingers into the coffee mixture soaking both stides of the cookie. **WARNING** Whether you are using the crunchy cookies or the cake like ones, they both get really soggy if left to soak for too long and end up falling apart. So, be sure to only soak them for 3 or 4 seconds on each side. Then place them on your pan, creating the base for the dessert. Continue this process until you are able to cover the bottom of the pan with cookies. Then, pour half of the marscapone mixture over the cookies and smooth the top. Moisten and place the cookies over the marscapone to create a second layer. Cover the second layer of lady fingers with the remaining marscapone and then dust the whole top of the dessert with the cocoa powder. Place in the refrigerator for a minimum of 4 hours, best left over night.
Yum. Just writing this makes me feel like I just enjoyed a big serving of this creamy goodness. :)