When I offered to bring dessert to our family’s Easter dinner, Tiramisu immediately sprang to mind. No Easter is complete without chocolate, and tiramisu has some chocolate. Otherwise, I’m not sure what it is that makes it seem like the perfect dessert for this spring holiday. Maybe because it’s just so elegant and sophisticated. Tiramisu makes you look good. People ooh and aah over its rich and creamy delights, exclaiming “you made this?”. Yet few desserts are as easy to make–actually, assemble–as Tiramisu. You don’t have to bake anything. You start with a package of dry ladyfingers and end up with cake and layers of gooey espresso infused cheese. What could be better than that?
Recipe adapted from Giada De Laurentis
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
powdered cocoa or chocolate shavings, for garnish
1) Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and creamy. Add cheese and beat until smooth. Add one tablespoon of the coffee and mix thoroughly.
2) In a shallow dish, mix the rest of the coffee and rum. Dip half the ladyfingers, one by one, into the espresso for five seconds and place in the bottom of a 13×9 inch baking dish. Break the ladyfingers up if necessary, in order to fit the bottom.
3) Spread half of the cheese mixture over the ladyfingers. Arrange another layer of ladyfingers over top. Spread with the remaining cheese mixture.
4) Cover the tiramisu with plastic wrap and refrigerate for 2 hours. Just before serving, sprinkle with the cocoa or chocolate.