Wednesday, February 25, 2015

Tiramisu recipe

We were lucky enough to celebrate Lunar New Year's twice this year. Our friend Jessica invited a group of us church friends over for hotpot.  I offered to bring tiramisu - somehow this has become my signature dish to bring for this group over the years. It's a pretty easy recipe so I'm always happy to oblige when it's requested. While it's not particularly photogenic, it's super delicious!

I've adapted this recipe from - Jeff particularly likes that it doesn't involve any raw eggs, as he finds raw eggs gross and unhygenic. 

  •  6 egg yolks
  •  3/8 cup white sugar
  •  2/3 cup milk
  •  1 1/4 cups heavy cream
  •  1/2 teaspoon vanilla extract
  •  1/2 pound mascarpone cheese
  •  1 cup strong brewed coffee, room temperature
  •  2 (3 ounce) packages ladyfinger cookies
  •  1/4 cup of unsweetened cocoa powder

  1. In a medium saucepan, whisk egg yolks and sugar together until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover and chill in refrigerator. (The directions says to chill for an hour but I usually don't have the patience to wait more than 20-30 minutes.)
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. 
  3. Split ladyfingers in half lengthwise and drizzle with coffee.
  4. Whisk mascarpone into yolk mixture until smooth.
  5. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. 
  6. Cover and refrigerate 4 to 6 hours, until set.

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