Tiramisu
A no-bake staple made perfectly with fresh heavy whipping cream and great coffee.
8
Servings 8
Ingredients:
- 4 Large Egg Yolks
- ½ cup Granulated Sugar divided
- ½ cup Prairie Farms Heavy Whipping Cream
- 1 cup Mascarpone Cheese
- 1¾ cup Good Espresso or Strong Coffee
- 2 tbsp Rum or Cognac
- 2 tbsp Unsweetened Cocoa Powder
- 24 Ladyfinger Biscuits
- 1-2 oz Bittersweet Chocolate Shavings
Directions:
- Make the cream layer. In a large bowl add egg yolks and ¼ cup of sugar. Beat with an electric mixer until mixture triples in volume, and is very pale. A ribbon of batter should fall from beaters when lifters. Set aside.
- In a medium-sized bowl, add heavy cream and remaining ¼ cup of sugar. Beat with an electric mixer until soft peaks form. Add the mascarpone and beat until medium peaks form.
- Gently fold the cream mixture into the egg yolk mixture, until fully incorporated and no streaks remain. Set aside.
- Set up your assembly station. Grab a shallow bowl and combine espresso and rum. Sift cocoa powder to coat the bottom of a 2-quart baking dish.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture, being sure to coat the outside but not letting it sit and become too soggy. Place them rounded side up, side-by-side along the bottom of the dish, breaking the ladyfingers as needed to fill in the space.
- Spread half of the mascarpone cream mixture over the ladyfingers in an even layer. Repeat the next 2 layers with the remaining ladyfingers and cream.
- Dust the top layer with remaining cocoa powder and chocolate shavings. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better so the flavors really meld together).
- When ready to serve, slice and serve onto a plate and enjoy!