Tiramisu

Tiramisu quite literally means, "a pick me up." One of Italy's most popular desserts. Tiramisu is a rich treat blending the bold flavors of cocoa and espresso with mascarpone cheese, whipping cream and rum, layered with lady finger biscuits.

Yield: 9×13-inch baking dish

Ingredients:
2 cups strong brewed coffee, room temperature
1-1/2 Tbsp. instant espresso granules (You can use Starbuck’s Via instant coffee or any brand of instant coffee)
9 Tbsp. dark rum or kahlua
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1½ pounds mascarpone cheese (700 grams)
1 ½ cups cup cold heavy cream
40 large ladyfingers or 4 150 gram packages
2 Tbsp. cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate

Directions:
1. Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish. Helpful tip: Quickly roll your ladyfingers in the coffee mixture; don’t dunk them in for a long period of time, or they will get soggy in your tiramisu.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 1 tablespoons cocoa in fine-mesh strainer and dust cocoa along with 1/2 of the grated chocolate over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and sprinkle remaining cocoa and  grated chocolate over the top layer. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Serve chilled.

Link to Recipe:Tiramisu

Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside

Beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow.

Add remaining 4 tablespoons rum and beat at medium speed until just combined.

You will need 700 grams of Marcarpone cheese.

Add mascarpone and beat at medium speed until no lumps remain.

Beat cream at medium speed until frothy.

Continue until cream holds stiff peaks.

Gently fold in whipped cream until no white streaks remain. Set mascarpone mixture aside.

You will need approx 40 large lady finger cookies.

Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove.

Transfer to 13 by 9-inch glass or ceramic baking dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 1 tablespoons cocoa in fine-mesh strainer and dust cocoa and 1/2 of the grated chocolate over mascarpone. Repeat with 2nd layer.

Cover with plastic wrap and refrigerate 6 to 24 hours. Serve chilled.