So here is part 2 of Becky’s birthday. As you can see from the title, we had Tiramisu as Becky’s birthday cake. This was the first time I tried a Tiramisu and I was glad to see that this recipe doesn’t use raw egg. I don’t like using raw egg in any of my baking because I don’t think it’s healthy.
I was pretty sure it would be a good one because I got it from Laura Vitale, and she’s Italian so she must know what she’s doing if she’s not using raw egg. 🙂 BTW, I’m trying quite a few of her recipes if you noticed, and they’re really good!
Here it is!
A view from the middle
Can I have a piece right now? JK! 🙂
How about you have one? 😉
The only thing I changed to this recipe was by grating chocolate on top (instead of sifting cocoa powder on both the top and in the middle), and when the recipe called for dark rum, I used imitation rum essence. Next time, I think I’ll add a little more sugar though. 🙂
Recipe from Laura Vitale
1 lb of Mascarpone Cheese, softened
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum (I used rum essence)
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)
1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 by 9 square baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and chill for 4 to 24 hours before serving.
6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans.