A Tiramisu of Your Own

Our ‘healthy’ category is really underused. It’s desserts like this that make me think that we should make its reverse: what about ‘diabolical’? Because ‘sinful’ connotes guilt, and I am not in the least bit remorseful about this dessert. Coffee, rum, amaretto, mascarpone, ladyfingers, eggs and chocolate. That’s what I’m in for.

Here’s the details: (via David Lebovitz)

1/2 cup espresso (room temperature)
2 tablespoons dark rum
1 tablespoon cognac (we used amaretto)
2 large eggs, separated, at room temp (*Note: this recipe uses raw eggs, use the freshest ones you can get)
pinch of salt
7 tablespoons sugar, divided
1 cup mascarpone
12 ladyfingers (or 70g)
1 oz bittersweet chocolate (David calls this ‘optional’, I think of it more as ‘mandatory’)

Instructions:

Mix together the coffees and liqueurs and set aside. Then beat the egg whites with a pinch of salt until they begin to form stiff peaks. Add 3.5 tablespoons of the sugar and beat until stiff. In another bowl (or, if you are using a mixer, in the same bowl with the whites set aside) beat the yolks until they begin to lighten and stiffen. Add sugar, beat until stiff. Beat the mascarpone into the yolks by hand, then fold in the whites mixture a half at a time. Then you should have this:

Place a ‘splat’ (David’s technical culinary term) of the mascarpone mixture in each of your six glasses/jars.

Dunk the ladyfingers in the liqueur/coffee soup and let it really soak up. Not so much that they fall apart, but almost. But to fit them in the jars you probably will have to break them in half anyway, so no big deal if they do start to disintegrate. Shave some chocolate over the biscuit layers, and if you have enough mascarpone, you can do another layer of cheese and shave chocolate over it as well. Then you will have something like this:

And then you reach the most difficult part of this recipe: cover the jars and place them in the fridge for four hours. The physical dexterity required for this step is not that limiting, but mentally – it is only for the truly dedicated.

Four hours. Not And that’s just the minimum. In fact, you should probably leave them in for longer, to let the alcohol seep into the other layers and have the flavors meld into perfection. And in the end, as you savour your hard-earned dessert, you can reflect on the benefits of exercising self-control.*

*we caved in 30 minutes.

Close-up:

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