This creamy Italian treat is a classic for good reason, and readily adaptable. “At the bakery, we use day-old croissants, biscotti, stale cookies, bread — anything we have lying around,” says Kate Heller, owner of New Orleans-based Leo’s Bread bakery. “For home baking, we recommend lady fingers, biscotti or pastries from your local bakery. Everything is delicious with custard and rum.”
Tiramisu
Yields: 9 large servings
4 large egg yolks
1/2 cup granulated sugar
3/4 cup heavy cream
1 cup mascarpone
1 3/4 cups strong, leftover coffee
2 Tbsp rum
2 Tbsp unsweetened cocoa powder
Ladyfingers, day-old croissants or cookies
Whip together the egg yolks and 1/4 cup of the sugar until pale yellow. In another bowl, whip the cream and the remaining 1/4 cup of sugar until it creates soft peaks. Add the mascarpone and continue to whip until just blended. Carefully fold the mascarpone mixture into egg yolks.
Mix the coffee and rum in a small separate bowl. Dip each ladyfinger, cookie or pastry into the coffee/rum mixture and layer into an 8-by-8-inch baking dish. Repeat until the bottom layer is complete. Spread half the mascarpone mixture onto the ladyfingers in an even layer. Dip the remaining ladyfingers into the coffee mixture and top with the remaining mascarpone.
Dust the top layer with cocoa powder. Cover with plastic wrap and chill in the refrigerator overnight before serving.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.