Tiramisu from scratch...an Italian wonder!

This was pretty easy to make, surprise!

I wouldn't do it if it was difficult, I'm not really a kitchen kinda-gal. However, that being said, I do love a challenge....so when my husband asked if I could make him this, I thought

-- I'll certainly TRY.

Recipe from Better Homes and Gardens Cookbook

75th Anv. Edition 2005

(British translation in parenthesis. Yes, a translation is necessary.)

ingredients:

mascarpone cheese 16 oz.

 Dream Whip 1 box (or whipping cream 2 cups)

1/3 cup granulated sugar (castor sugar)

1/2 cup powdered sugar (icing sugar)

lady fingers (sponge biscuits) or white milk sponge cake

coffee/espresso grounds 1tbs

dark Rum 2tbs

chocolate for grinding up (dark or semi-sweet-1 bar)

coffee liqueur 1tbs

1tsp vanilla

(thank you Donna for your homemade vanilla-it's gorgeous)

I made this desert both ways, first with the lady fingers, and then on another day with the milk sponge cake.

I prefer the lady fingers, it's a little less "rich".

Here we go:

Chill the mixer bowl and beater in the fridge (this makes whipping the cream easier if you go old school and whip real cream).

1. Cut your lady fingers in half HORIZONTALLY so that half a cookie will lay on the pan. Arrange cookies to cover the pan. (use a 9x9 inch pan)

This is your first layer of "cake".

If you made a sponge cake, carefully cut in horizontally into thirds. It's not terrible, but it does require some concentration. (Ask me later!)

 

2. To make syrup, combine granulated sugar, espresso powder, and 1/3 cup water in a saucepan. Cook over medium heat until boiling, BOIL for ONLY 1 minute. Cool completely.

 

3. Make filling: Combine mascarpone, vanilla, and powdered sugar until combined. Add in 2 ounces of grated chocolate.

(tip: don't try to grate chocolate chips in a coffee grinder-it doesn't work. haha  A chocolate bar will work, broken into smaller pieces.)

 

4. Brush lady fingers in the cake pan with the syrup, then put 1/2  of the filling on top.

Add another layer of lady fingers (cut in half horizontally) across this, and brush again with syrup. Add the rest of the filling. Repeat again one more time, only don't put mascarpone on the top layer. This will be for whipped cream.

 

5. Now get the chilled mixer bowl out of the fridge. Use your Dream Whip box or Real Cream, add the coffee liqueur and whip until soft peaks form. Spread whipped cream over entire cake and sprinkle with remaining grated chocolate.

 

Cover and chill for 4 hrs.


Have some wine darling. You did it.

E A T & E N J O Y !

YUM