The Tiny Kitchen Tiramisu’

2 cups brewed coffee cooled

1/4 cup rum or brandy plus 2 Tablespoons

2 Tablespoon instant espresso powder

2/3 cup white sugar

pinch of sea salt’

6 extra large egg yokes

2 cups or 16 oz of mascarpone cheese

1 cup or 8 oz of cream cheese

1 cup heavy cream very cold

16 oz hard not soft ladyfingers (savoiardi)

3 Tablespoons powder cocoa

Stir together coffee, rum and espresso in a bowl that will allow room for dipping ladyfingers in later and set aside.

Using mixer with whisk. Whip egg yokes on low speed until combined and then add sugar and salt slowly and whip on medium high until pale yellow and thick and they fold back on themselves. Stop and scrape bowl down often. Add the 2 Tablespoons of rum to mixture and whip on medium speed and don’t forget to scrape down bowl. Add mascarpone cheese and cream cheese and mix on medium speed until no lumps remain and mixture is very creamy.

With a clean mixing bowl and whisk, whip heavy cream on slow until bubbles start to form and then turn on to high and whip until stiff peaks form. Now with rubber spatula, fold half of whipped cream into the egg mixture until slightly combined and then add remaining whipped cream into egg mixture and fold very gently until no streaks remain. Set aside.

Now taking one ladyfinger at a time, put one half of ladyfinger in coffee mixture at a time and then layer in bottom of 9 x 13 inch baking dish until bottom is covered. Pour half of egg, mascarpone, cream cheese mixture over the top of this layer, spreading evenly making sure to get mixture into corners and around edges. With small sieve and 1/2 of powder cocoa, sprinkle over entire top. Repeat layering soaked ladyfingers on top of mixture and then pour remaining egg, mascarpone, cream cheese mixture over the top of this layer and spread evenly over entire surface. With small sieve and remaining powder cocoa, sprinkle over top surface. Place plastic wrap over the surface and chill for at least 8 hours or up to 24 hours. Cut and serve chilled. Garnish with shreds of bitter sweet chocolate if you desire.


Do not leave this desert out to warm or it will separate.



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