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Aaronson Tiramisu

Cuisine: Italian
Type: Eggs
Courses: Dessert
Serves: 10 people

Recipe Ingredients

8   Egg yolks
1/2 cup 99g / 3.5ozSugar
3/4 cup 148g / 5.2ozSugar
1/4 cup 59mlKailua
15 oz 426gMascarpone cheese
1/4 cup 59mlRum
2 cups 474mlHeavy cream - whipped stiff
1/4 cup 59mlGrand Marnier
2 cups 474mlStrong coffee

Recipe Instructions

Beat the egg yolks with the sugar until light in color and the batter forms a `ribbon' when the beater is lifted and the batter doesn't `plop' off the beater but rather falls back on itself in a ribbon.

Add the mascarpone, beating well and then the heavy cream. Put in the refrigerator.

Soaking: Mix the coffee, sugar and liqueurs together until sugar is dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping.

If you allow the ladyfingers to absorb too much of the coffee mixture, they will exude their liquid into the cream layer and the cream will be watery. Cover the entire surface of the cream layer with the dipped ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Refrigerate for at least 8 hours, overnight is best. Serve cold. This is a truly decadent dessert.

Susan Aaronson


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