Wednesday, December 21, 2022

Tiramisù (for the Beautiful Szalay Ladies)


Tiramisù is one of those desserts that everyone really seems to adore- it's just so special!  I make it even more special by preparing individual little jars of tiramisu.  It’s just as delicious made in a larger pan and then everyone can scoop out as much as they desire.  
I still favor the individual little jars – cute and pretty AND delicious!


Tiramisù (adapted slightly from NYTimes Food)

4 large egg yolks

½ cup/100 grams granulated sugar, divided in half

¾ cup heavy cream

1 cup/227 grams mascarpone (8 ounces)

1¾ cups espresso or very strong coffee

1 Tablespoons vanilla

2 Tablespoons unsweetened cocoa powder

About 24 ladyfingers (from one 7-ounce/200-gram package)

1 to 2 ounces bittersweet chocolate, chopped or shaved


Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.

 In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso (or strong coffee) and vanilla in a bowl and set aside.

Using a small sifter sprinkle the bottom of a dish with 1 tablespoon cocoa powder. You can use an 8x8-inch baking dish, or any 8 to 9-inch ceramic dish.  OR use 12 small glass WECK jars or other ramekins – for individual tiramisus!

Using half of the ladyfingers: Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them at the bottom of the baking dish. Repeat, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

 Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (24 is better!) before scooping to serve.