Tiramisu

As you all know, we were just in Italy a couple of weeks ago. One family favorite I did not have there was Tiramisu. Whenever we are out and we see it we order it and share it. This is one of my husbands favorite desserts so naturally I wanted to learn to make it. 

I have been wanting to make some without the eggs. I made some before we left using raw eggs, but with the young kids I really wanted to have a version that gave me more peace of mind. 

I have been playing around with the different elements to achieve a creamy fluffy texture without eggs.  This weekend I think I finally did it. Would you believe it is my favorite one yet. I loved it, my husband who LOVES Tiramisu said it was awesome and I need not change it. 

So here is my recipe: 

500 g Mascarpone

300 ml heavy whipping cream

1/2 cup sugar

1 tsp vanilla

1 Tbsp powdered sugar

1 capsule rum flavoring

1 1/2 cup brewed coffee cooled

1 box lady fingers

1 Tbsp cocoa powder for sprinkling 

small block of chocolate for curling as a garnish

Method:

Brew the coffee and set it aside to cool. 

In a large bowl mix together the mascarpone, sugars, rum flavor, and vanilla. Whip the cream until there are stiff peaks. Fold the whipped cream into the other mixture. 

Take the lady fingers and dip them quickly into the coffee. You do not want to dip them too long or the coffee will soak in too much making them soggy and hard to work with. Layer the bottom of your 9x 11 dish with the coffee soaked lady fingers. I dip and place to prevent soggy lady fingers. At this point you will use only 1/2 of the package.

Spread half of the cream mixture on top. Repeat the process with the lady fingers to create a new layer and finally spread the remaining cream mixture over that. Spread it all out very flat. Sprinkle with cocoa. Use a vegetable peeler to make shavings of chocolate from your chocolate bar right on the top. I sed a milk chocolate Milka bar and is tasted amazing. I love the little addition of chocolate. It was the special element that really hit the spot for me. 

Let the mixture sit in the refrigerator no less than 2 hours before serving. I find that is tastes better each day so I leave mine in overnight. This allows the flavors to really marry and intensifies the way everything tastes. 

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