Low-key, Kyle? Low-key?! Tiramisu is portrayed as anything but. However, a kitchen adventure isn't one I'll turn down, and he's too cute...I can't say no :) I took to Pinterest to research, and I discovered a secret I'm not sure I'm supposed to share...this was super easy to make. Did it take a few bowls and steps? Yes. However, not one of those steps required anything more difficult than baking bread. Talk about a trick!
This was a hit, and Kyle got his wish; we took in a hockey game, complete with pretzels, cheese, and beer, and we topped off the night with tiramisu. We may not be a real raging young couple, but we definitely had our kind of night.
6 T. instant espresso powder
½ C. (+2 T.) Kahlua liqueur
3 egg yolks
½ C. sugar, divided
4 C. whipping cream
8 oz. mascarpone cheese
1 tsp. vanilla
17 oz. ladyfinger cookies
Cocoa powder, for dusting
Bring water to a boil, and pour over espresso powder in a shallow dish (you’ll use this to soak your ladyfingers); add ½ C. Kahlua to this mixture. Allow powder to dissolve, and set aside to cool.
Separate egg whites and yolks, but you’ll only use the yolks for this recipe. Create a double boiler (or use a real one!) by bringing about two inches of water to a simmer in a saucepan, and set a tight-fitting glass or stainless bowl over this saucepan. With double boiler simmering, add egg yolks and ¼ C. sugar to the top bowl, and use a hand mixer to beat this mixture on medium speed for 4-5 minutes, or until a light yellow color forms and the mixture is thick and creamy. Set this aside to cool.
In a stand mixer, whip 4 C. cream and the additional 2 T. of Kahlua until stiff peaks form. While this is whipping, work with the cooled egg mixture. Add room temperature mascarpone to the egg mixture, and blend until smooth.
Once stiff peaks have formed in the cream, fold in the egg/mascarpone mixture. I did beat all this in my mixer for about 1 minute to make sure it was a stiff mixture.
Assembly in a 9x9 pan:
- Working with three at a time so no ladyfingers soak too long, submerge three ladyfingers into the espresso, toss quickly, and remove. Layer these in groups of three until one layer is formed
- Spread half the cream over the ladyfingers.
- Repeat layering with the remaining half of the ladyfingers, topped with the remaining cream.
- Dust with cocoa powder.
- Cover with plastic wrap and refrigerate.