Tiramisu

Tiramisu has always been on my "to make" list, so after a recent grocery shop to the south-side Italian Centre Shop admiring their beautiful Tiramisu cakes I was inspired to give it a try. I gathered up my list of ingredients and set for home determined to create a dessert my husband would love.

The following recipe is adapted from Tea Time Magazine. Love that magazine!!

Tiramisu
by Laureen King from ArtandtheKitchen

Prep Time: 30 mins      Serves: 4

Ingredients:

• 28 ladyfingers
• 1/3 cup warm espresso
• 2 tbsp grated chocolate
• 3 egg yolks
• 1/4 cup plus 2 tbsp. sugar
• 1 (8-ounce) container mascarpone
• 1 cup heavy cream
• 2 tbsp. confectioners' sugar
• 1/2 tbsp dark rum or imitation rum

Garnish: unsweetened cocoa powder, chocolate curls

Directions:
1. Cut about 1/4 off end of each lady finger; brush one side of each ladyfinger with espresso and sprinkle with chopped chocolate.

2. Arrange ladyfingers in circle inside of round mould. I used a large round cookie cutter, find any container that will fit ladyfingers tightly into a circle. Set aside.

3. In a bowl using an electric mixer at high speed, combine egg yolks and sugar, mix for 6 minutes. Slowly mix in the mascarpone until mixture is uniform.

3. In a separate bowl using electric mixer at high speed, whip the cream, confectioners' sugar and rum until stiff peaks form.

4. Fold the whipped cream into the mascarpone mixture.

5. Fill ladyfinger bowls with custard, tie ribbon around lady finger bowl to hold in place, garnish with cocoa powder and chocolate curls.

6. Refrigerate for at least 1 hour before serving.

ENJOY!