Friday, March 5, 2010

Tiramisu tiramisu... you can too

Ok so this dessert may seem a lil intimidating but it should not be. If anything it is a little costly. But when you consider they sell a single piece for 5-7 dollars it all makes sense. So please trust me when I say you can SOOOOO make this. Please plan so it can refrigerate for 24 hours to get super yummy and perfect.

Here is what you need:

The 2 ingredients you may not be familiar with

lady fingers (Harmons)

Torani Irish Cream syrup
(an Italian soda syrup. On the juice isle at Harmons. There is a tiramisu flavor but it is super hard to find.)


Biscotti Salvadori (lady fingers)

2 1/2 cups heavy whipping cream

3 egg yolks

1/4 cup sugar

1 tsp. vanilla

1 pound cream cheese softened (marscapone is authentic but a little harder to get)

Chocolate bar or cocoa powder for top layer

Soaking solution

Torani Syrup

To prepare Tiramisu filling

In LG bowl beat cream until soft peaks form. In another bowl, fitted with a double broiler (or a bowl over a simmering pot of water, DO NOT let the water touch the bowl) Mix egg yolks sugar and vanilla until light in color. It will then turn a yellow mustard color, remove from heat, let cool. Mix in softened cream cheese and mix well no lumps allowed. Using a rubber spatula, fold the whipped cream into the cream cheese mixture.

Now think lasagna, bottom layer lady fingers. You may trim them with a serrated knife to fit your dish. Now spoon syrup over lady fingers. Be generous. Next top with Whipped cream mixture. Repeat all steps ending with whipped cream and chocolate shavings or cocoa powder dusting. Now refrigerate for 24 hours before serving. I only did mine 10 hours ahead of time and it was quite enough time. Better safe then sorry RIGHT ( i was a lil sorry.) It holds up for about 2-3 days so EAT EAT EAT!

Yippee you are done! You have done it. And all who partake of this decadent dessert with worship the ground you walk on!

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