Tiramisu
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3/4 cup powdered sugar
3 cups whipping cream, lightly whipped but not stiff
1 carton (17 oz.) mascarpone cheese
1 tablespoon real vanilla
pinch of salt
1 1/2 pkg. imported lady fingers
1/3 cup cold strong coffee
1/3 cup white rum, or your choice of brandy or amaretto
powdered chocolate, for sprinkling
In a large bowl, lightly beat the mascarpone to smooth it out. Add the powdered sugar, cream, vanilla, and salt and using an electric beater, beat this mixture until it is smooth and thickened like fluffy cream. Using a 9 by 13 inch pan, or medium glass oval baking dish, line the bottom with ladyfingers, flat side down. Combine the cold, strong coffee (use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and the rum in a cup. Using a pastry brush, lightly brush half of the coffee/rum mixture over the ladyfingers. Cover with half of the mascarpone mixture. Sprinkle liberally with powdered chocolate. Add another layer of ladyfingers, and repeat as above. Sprinkle liberally with the chocolate on the top. Cover tightly with plastic wrap and refrigerate at least 24 hours. This is important, as it blends the flavors and the ladyfingers soak up the liquid. A perfect tiramisu should slice easily, but be a little soft and perhaps even a little runny when served, rather than holding its shape perfectly.
Recipe created 1996-06-11.
