Let’s talk about the two things I messed up with this tiramisu:
1) I may have put a bit too much rum in the cream, preventing it from completely solidifying. I am not sorry about this.
2) I was led astray by the sales lady at Williams-Sonoma, and made the tiramisu in a trifle dish instead of the 9x12x2 dish Amber told me to use.
Okay, enough about that. It still tasted fantastic, and the only thing I really couldn’t do with this tiramisu was slice it into neat, pretty blocks.
Here’s the recipe, as emailed to me by the lovely Amber:
6 extra large egg yolks, at room temperature
1/4 cup of sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided (I used intelligensia)
16 to 17 ounces mascarpone cheese
30 italian ladyfingers, or savoiardi (I finally found these at World Market)
Bittersweet chocolate, shaved or grated
confectioners’ suger (optional)
Whisk the egg yolks and suger in the bowl of an electric mixer with a whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9x12x2 inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover in plastic wrap. Refridgerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ suger if desired.
More pictures coming soon. I have a trifle dish full of tiramisu to consume.