Thursday, February 15, 2007


This is one of my favourite dinner party desserts! It's easy to make, can be made the night before (Tiramisu's are always better the second day), and everyone loves Tiramisu so you can't go wrong!

By Anna Olson
Show: Sugar - Episode: SUGAR I and Holiday Special
Yield: 10

A trifle like this was made for serving a crowd. I favour a tiramisu that is not too sweet, so this recipe truly is a “pick-me-up” as the translation goes! Tiramisu can be made a day ahead of time and topped with its spiked whipped cream the day it is to be served.

1 cup whipping cream
2 tsp sugar
2 tbsp coffee liqueur
chocolate shavings and cocoa powder, for garnish

Cream Filling
1 cup whipping cream
1 tbsp vanilla extract
5 egg yolk
1/2 cup sugar
1/3 cup Marsala wine
2 cups mascarpone cheese

Ladyfinger Base
1 1/2 cups coffee
1/4 cup rum
5 tbsp sugar
1 pkg ladyfinger biscuits
1/2 cup grated chocolate

--Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Cream Filling
--Whip cream to soft peaks and stir in vanilla extract. Chill.
--Place a pot with 2 inches of water on medium heat and bring to a simmer.
--In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.
--Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

Ladyfinger Base
--Mix coffee, rum and sugar until sugar has dissolved.

To Assemble
--Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.
--Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.--Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).
--Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.

My Notes: I left out the step about the egg yolks and the marsala in the double boiler...I simply added the sugar directly to the mascarpone cheese and left out the eggs and marsala all together...I've had Tiramisu's with and without the marsala and I've always preferred opinion of course...maybe it takes away from the TRUE nature of a tiramisu each their own! Also, I used espresso instead of regular coffee! Oh and I used 1 1/2 cups grated chocolate instead of just 1/2 of a cup...I'm a chocoholic!

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