Happy March! Spring is right around the corner and I’m sensing a change in the air, and I can’t wait!
This week is going to be a baking and cooking frenzy. Monday is my sweet little Beastie, Bowen’s 2nd birthday and I have big plans so keep and eye out.
Anyway, the end of February also means it’s my Best Friend Liz’s birthday. Liz and I met in the dorms Spring Semester of our Freshman year at Northeastern, after she transferred from a school in Rhode Island. We have basically been inseparable since. She is the definition of my 'ride or die' and I’m so lucky to have her in my life. Fun fact, Liz married one of Dan’s best friends, Scott, from childhood, they have a beautiful daughter, Olivia, who is 3. It’s pretty much a best friend dream come true; our husbands are best friends, and we get to raise our kiddos together.
We coordinated at hangout at their house this weekend so I texted Scott to find out what Liz’s absolute favorite dessert was, he said tiramisu. I freaked out for a second and was like “that’s intense, I don’t think I can do that” and then started Googling. Once I read through some recipes I realized was super easy. I really wanted to be as traditional as possible but I quickly found out that might not be ideal for the first go at Tiramisu.
Tiramisu is an Italian Dessert, very similar to an English Trifle and literally means “pick me up.” It is traditionally made layering a mix of egg yolk and sugar over a Espresso soaked sponge cookie and topped with a whipped egg white meringue. After reading through a bunch of recipes I decided to go with a non-traditional recipe that doesn’t include any raw egg, just to be safe. Most recipes said to go with store bought Lady Fingers because they would be drier and soak up the Espresso better so I went with that.
Tiramisu needs time to set so I made this Friday night and let it set in the fridge over night. I had a glass of Prosecco and binged on The Tudors while I put the tiramisu together.
Liz's Birthday Tiramisu
6 large Egg Yolks
3/4 cup Granulated Sugar + 3 Tbsp sugar for Whipped Cream
2/3 cup Whole Milk
16 oz Marscapone at room temp
1/2 cup Espresso
2-4 Tbs Coffee Liqueur
1 qt Heavy Cream
1 package Lady Fingers
Cocoa powder for dusting
Make Espresso and add liqueur to taste and let sit to cool.
In a small sauce pan, wisk egg yolks and sugar together until well combined. Add Milk and mix until smooth.
Heat egg mixture on the stove stirring constantly for about 10 minutes until mixture begins to thicken and foam on top. It is important to stir constantly so the eggs cook evenly and don't scramble.
Take egg mixture off the heat and let cool for 5-10 minutes.
Once cooled a bit add softened Marscapone and mix until Marscapone completely melts into the mixture. The marscapone still had little bits that weren't melting so I sived custard so it was perfectly creamy.
Make whipped cream by mixing a 1 quart of heavy cream in an electric mixer on medium/high until it becomes fluffy. Add sugar one Tbsp at a time while mixer is on.
To Assemble:
I used an 8x8 square glass dish but you can use any shape or size. A bigger dish will require more Lady Fingers so buy two packages if you are using a 9x13 or larger.
Arrange lady fingers in an even layer and pour half the Espresso over the lady fingers.
Add half the Marscapone Custard onto of the Espresso soaked Lady Fingers and spread into an even layer.
Add whipped cream onto custard and spread.
Repeat steps 2-4 for the second layer.
Cover with plastic wrap and let sit in the fridge over night.
Before serving dust with Cocoa Powder. I mixed mine !/2 Cocoa and 1/2 Dark Cocoa
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