Adapted from Tastes Better from Scratch
I love, love, love coffee...and that's why I so love this dessert. Its a semi-frozen Italian coffee-flavored dessert with layers of lady-fingers, mascarpone cheese topped with cocoa dust...not so sweet...that blends well with the slight bitterness of coffee and cocoa.
The classic Tiramisu is made with eggs and coffee liqueur (Kahlua), rum or cognac, but since my kids loves this dessert as well I had to omit them from my recipe...which still taste as good as the classic one.
Ladyfingers are commonly seen in the cookie aisle in grocery stores, make sure to get the not so soft ones or those that easily breaks because they can get easily soggy when dipped in coffee, I used Savoiardi Ladyfingers, but there are also Goya ladyfingers that are also of good quality. I used BelGioiso Fresh Mascarpone Cheese, a lightly sweet Italian cream cheese. Just allow the cheese to soften before use when taken out from the refrigerator (around 30 mins). For the cocoa powder, I used the Guittard Cocoa Rouge Unsweetened Red Dutch-process cocoa, I used other brands of cocoa powder which tastes a little bitter...but this one has a smooth less bitter taste, which is just perfect.
This a no-bake recipe, very easy to make so decadent dessert, with only a few ingredients that I'm sure you will love and will crave for more. Enjoy!
Equipment you will need:
8x8 dish (2 quart)
Stand or hand mixer
Ingredients:
Cream:
1/3 cup heavy whipping cream, cold
1 cup (8 oz) mascarpone cheese, room temperature
1/3 cup granulated sugar
1 tsp vanilla extract
Assembly:
1 1/2 cup cold strong coffee or espresso
24 ladyfingers (7 oz/200 gram package)
Unsweetened dutch-process cocoa powder
Preparation:
Step 1: Prepare the cream
Add whipping cream in a mixing bowl and beat on medium speed with your hand-held mixer or stand mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks (when cream stand straight up when the beaters are lifted). Add mascarpone cheese and fold in until combined. Set aside.
Step 2: Start Assembling
In a shallow bowl, add coffee and just quickly dip the lady fingers in the coffee on both sides (don't over soak, just get them wet) and lay them in a single layer on the bottom of an 8x8 size pan. You can break the tip of the lady finger if they don't fit your dish.
Put half of the mascarpone mixture and spread over the ladyfingers. Add another layer of the dipped lady fingers. Spread remaining mascarpone cream over the top, and smoothen.
Using a fine mesh strainer, dust cocoa powder generously over the top.
Refrigerate for at least 3-4 hours or up to overnight before serving.
Enjoy!!!
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