TIramisu

Happy New Year! I looked back and realized I didn't post one recipe in December. It's not that I didn't do a lot of cooking and baking, I did, but during the holidays I stick to my tried and true recipes. One recipe that has made it into that category is this tiramisu recipe. If I had to pick a favorite dessert, tiramisu would be it. I thought I would have to try a few recipes before I found a keeper but after serving this to my daughter (and she likes tiramisu as much as I do), she agreed with me, this one is perfect.

I've only made this twice and have looked forward to making it again soon. Just so happened, I got a call yesterday about getting some friends together for dinner next weekend. There will be 5 couples and trying to get that many around a table at a restaurant and trying to visit with everyone, didn't sound like as much fun as it would be to just have them all over. The funny thing was, as I was suggesting to have this dinner party, I was thinking, "Oh good, I have a reason to make tiramisu again!" and "Oh good, I will make those really good stuffed shells that I made over the holidays and forgot to take a picture for my blog and now I can!" and "Oh good, I have some Lemoncello in the freezer I've wanted to open!" So right then and there, I planned an Italian themed dinner party. The planning (for me) is always the hardest part and since I already had a plan and my friend did the inviting, and the guests are bringing the wine, this should be an easy, fun and delicious get together!

Hopefully I remember to take a photo of the Stuffed Shells this time so I can post them because they are a keeper too!

Ingredients

4 egg yolks
2 tablespoons whole milk
2/3 cup granulated sugar
2 cups (16 oz.) mascarpone cheese
1/4 teaspoon vanilla extract
1 cup heavy cream
24 ladyfingers
1/2 cup cold espresso (I use instant espresso coffee - Medaglia D'oro)
1/4 cup Kahlua
2 teaspoons cocoa powder
Directions
1. Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.

2. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.

3. Whisk the mixture often for 10 minutes until the mixture thickens. The mixture becomes light yellow and thick.

4. Remove the bowl from the heat and let it cool to room temperature. Add 2 cups of mascarpone cheese and the vanilla and whisk until smooth.

5. In a separate bowl, whip the cream with an electric mixer until thick.

6. Gently fold the whipped cream into the mascarpone mixture until it’s completely incorporated, but don’t over mix, you want to keep it light and fluffy.

7. Combine the espresso and Kahlua in a shallow bowl, big enough to dip ladyfingers.

8. One-by-one, dip each ladyfinger in the espresso. The ladyfinger will soak up the espresso like a sponge, so dip quickly.

9. Arrange 12 of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan. (You might have to break a few to get a single layer)

10. Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.

11. Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.

12. Cover and chill for at least 6 hours. I like to make the day before. If by chance there are leftovers, no worries as it is still good days later!

13. Before serving put cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.