Today I have a guest blogger: my son Andres! The other day he wanted to make a Tiramisu. All I had to do was advise him while he tried his hand at making it. It was a success! Turned out absolutely perfect and we all loved it! Great job Andres…
3/4 cup sugar
2/3 cup whole milk
1 lb mascarpone cheese
7 oz. pkg Bellino Lady Fingers
1/2 cup strong brewed coffee
1 tablespoon rum
3 cups whipped cream (homemade or store brand)
1 tablespoon cocoa powder
Separate the yolks from the six eggs and place them in a medium saucepan. Whisk the egg yolks with the sugar and the whole milk in the saucepan over medium heat until the mixture comes to a boil; allow it to boil for one minute, while whisking continuously as the mixture will thicken.
Remove the saucepan from the stove and allow it to cool slightly (15 minutes). Cover it tightly with plastic wrap and refrigerate the mixture for 30 minutes. Remove the mixture from the refrigerator and add the mascarpone cheese.
Whisk the mascarpone cheese with the egg mixture for a full five minutes until nice and smooth. Layer a baking dish with half of the Lady Fingers. Combine the coffee and the rum and drizzle half of the coffee mixture over the lady fingers. Spread half of the mascarpone & egg mixture over the first layer of coffee-soaked Lady Fingers.
Spread half of the whipped cream over the mascarpone layer and continue on to the second layer; laying the second half of the Lady Fingers on the whipped cream. Drizzle the remaining coffee-rum mixture over the Lady Fingers.
Spread the remaining mascarpone & egg mixture over the coffee-soaked Lady Fingers, followed by the remaining whipped cream. Last, sprinkle the cocoa powder over the entire cake. Finally, place the Tiramisu in the refrigerator for a minimum of six hours.
After chilling, slice and serve. This cake was so easy to make and tasted just like restaurant-quality! I’m so glad it turned out to be a delicious dessert…