Note: best when made one day ahead
- 400-600 gram (1 pound) lady finger cookies (boudoirs, sponge fingers, Löffelbisquits, lange vingers)
- 8 double espressos (500 ml (2 cups) of water and 125 ml (½ cup) of instant coffee)
- 150 gram (½ cup) of crystal sugar
- 500-750 gram (16 oz) mascarpone cheese
- 20 cl (¾ cup) heavy whipping cream
- 3 cl rum or grappa (Frank uses 9 cl of Myers's Dark Rum; do not use tasteless white rum)
- 4 large eggs
- 1 standard package of vanilla sugar
- cocoa powder
- Heat up the water (close to boiling temperature)
- Add the sugar, instant coffee, and rum; stir until completely dissolved; let cool (room temperature) and transfer to a deep dish that can easily hold 2-3 lady finger cookies (flat)
- Whip the heavy cream with vanilla sugar
- Briefly beat the eggs, then add the mascarpone and beat several minutes at high speed until a smooth mass is obtained
- Fold the whipped cream into the mascarpone mass
- Spread a layer (»1-1½ cm; ½ inch) of mascarpone on the bottom of a 20-25 cm (8-10 inch) serving dish
- Steep one or two cookies completely in the coffee for several seconds, then put them next two each other on top of the mascarpone layer. Repeat until the entire mascarpone layer is covered.
- Note: do not steep the cookies too long, because they will (suddenly) fall apart. But steep long enough for the cookies to soak up the coffee. As they soak up the coffee, they become heavier and less buoyant. Just try one, break it, and check that there is coffee absorbed all along the outside.
- Note: do not try to do this with more than 2 cookies at a time!
- Cover the cookies with another layer of mascarpone.
- Repeat adding layers of cookies and mascarpone
- adapt the last 1-2 layers of mascarpone such that there is enough mascarpone left to entirely cover the top layer of cookies
- Put in refrigerator for 24 hours
- Just before serving, lightly dust the top of the tiramisu with cocoa powder
- Serve cold. [Recipe by Marie-Louise Linssen]
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