I had my first taste of Tiramisu at a local food joint called Rasranjan Food Court in my home town in India some 8-9 years back. Since alcohol is banned in my state by law and since most people are vegetarian, the tiramisu that i had was eggless and devoid of alcohol in any form. And yet i could never forget the taste of this wonderful "pick me up" dessert. I would keep going back for more whenever i went back home for the holidays. Then P introduced me to Tiramisu at the Cheesecake Factory and i fell in love with it some more. So when Jennifer of DomesticGoddess asked us to delve into our inner cravings and come up with a dessert we craved the most for this month's SugarHighFridays (SHF), i forgot all about my resolution to keep away from tempting, sinful, fattening food and dished out this scrumptious Italian dessert.
While looking for a recipe, i stumbled upon this oh-so-wonderful site dedicated to tiramisu lovers
I tried two different versions - one with the mascarpone cheese and one without it. And i must say, that albeit the tiramisu sans the mascarpone tasted pretty good, the mascarpone version tasted even better-heavenly actually. Without further ado, here's the recipe for the tiramisu that i made using mascarpone cheese.
16 oz mascarpone cheese (you will find this at your local grocery store- i found it at Albertson's)
2-3 tbs rum extract/rum/ kahlua or any coffee liquor
6-8 tbs sugar
3 oz heavy cream
6 oz of strong brewed coffee (i got a tall cup from Starbucks)
40 ladyfinger biscuits (or 1 pack)
dark chocolate shavings
1/2 tsp vanilla extract (optional)
1. Beat the mascarpone cheese and the cream together in a high speed blender till it becomes of a spreadable consistency. Since i dont own a blender currently and got tired of beating it by hand, i got P to do it for me. Add 2 tbs of rum extract (i didnt want to spend money on liquor which no one would drink, so i got a cheaper substitute from the grocery store), 1/2 tsp vanilla extract and 5-6 tbs of sugar and mix well.
2. Add 1 tbs rum and 1 tbs sugar to the already cooled coffee.
3. Dip the ladyfinger biscuits very lightly (or it will turn soggy) in the coffee and place them in a baking tray.
4. Spread the mascarpone cheese on it. Again make another layer of coffee dipped ladyfinger biscuits and spread the rest of the mascarpone cheese on it.
5. Place it in the refrigerator to cool. Remove half an hour before serving and sprinkle some unsweetened cocoa powder and dark chocolate shavings and................ just dig in.