Tiramisu

I first heard of Tiramisu in the early 90s. I was at a company party when one of the staff members who had just arrived back from Europe said she found a fabulous new dessert during her travels. It is called Tiramisu and she showed us her hand written recipe which she got from an Italian lady. I took a look at it but found it complicated, especially when I didn't even know what Mascarpone was! It wasn't until a few years later that I found a recipe using cream cheese that I thought I'd give it a try. My first attempt was dry and crunchy. I immediately thought something was off but couldn't figure out what because I followed the recipe. Then my mom watched it prepared on television and told me how the ladyfingers are dipped in the coffee and rum mixture instead of just brushed. I followed the tip and made it again…and again. Next thing I know, I have a popular dessert often requested by family and friends. I started selling it too, including to a restaurant! The problem, though, was that I kept making it using a Pyrex glass dish. It made for an inconvenient "return the dish" system.

Through the years, I've changed the original recipe a bit and have figured out a way to eliminate the Pyrex dish. I now use pastry rings so the ladyfingers stand up, making the Tiramisu look more elegant. It remains a bestseller!

For those looking for a quick and easy Tiramisu, I've come up with this small recipe. It is set in a 9" Pyrex square dish. I always use store-bought Italian ladyfingers called Savoiardi. These are the pudgy ones as opposed to the thin and delicate French variety called Boudoirs.

Tiramisu

2 egg yolks

1/2 cup sugar

1 8 oz cream cheese

Splash of vanilla

1 package of Ladyfingers

1/2 cup coffee

1 tsp Coffee flavoured liqueur

1/2 cup whipping cream

In a mixing bowl, combine the egg yolks and sugar. Using a mixer, beat them until light yellow. Add the cream cheese and vanilla and continue to beat for another 3 minutes until mixture is smooth. Set aside inside the refrigerator for about 30 minutes. This is the custard.

When 30 minutes is up, take out the custard from the refrigerator.

Whip the cream then fold this into the custard.

Mix the coffee and liqueur in a shallow bowl.

To assemble, dip ladyfingers quickly in the coffee mixture then line the bottom of a 9" square Pyrex (glass) dish with them.

Spread 1/2 of the custard mixture then dust generously with cocoa powder.

Repeat for the next layer.

Cover dish with plastic wrap and let chill in the fridge for at least 4 hours for it to set.

Consume within three days...that is if it will last that long!

Serves 4-6 people.