ALL PHOTOS: JODY AREMBAND / THE EAGLE
What you’ll need:
• 6 egg yolks
• 1/4 cup white sugar
• 1/4 cup mascarpone cheese
• 3/4 cups Cool Whip
• Ladyfingers
• coffee
Tiramisu is probably one of my favorite desserts. Even as a kid, I loved the mix of chocolate and coffee flavors. This traditional treat is surprisingly easy to make and definitely worth sharing. This version of the dessert is also very quick to make.
However, it is important to note that tiramisu is best after some rest. I generally like to make it a day ahead so that all of the flavors can really blend together into the deliciousness that this dessert truly is. This recipe is somewhat labor intensive, but really, isn’t it worth it?
First, combine six egg yolks and 1 ¼ cups white sugar in a double boiler. The basic idea with a double boiler is that it uses steam to heat whatever you’re working with. This is an important element in general for tempering chocolate (try it and thank me later).
To make a double boiler, fill a pot two-thirds of the way up and bring it to a boil. Place a glass bowl over the top and put the ingredients in the bowl. Whisk constantly until the mixture is a light yellow color. Let this mixture cool and then whisk in 1 ¼ cups mascarpone cheese and 1 ¾ cups Cool Whip.
Put a layer of ladyfingers on the bottom of whatever you’re making the tiramisu in. I made mine in a pie dish. Once you lay down one layer, pour in some black coffee so that the ladyfingers get a chance to absorb the liquid. Then put a layer of about half of the Cool Whip mixture on top. Do another layer of ladyfingers and coffee. Put the rest of the mixture on top, then put it in the fridge to sit.
To give tiramisu an extra kick, I recommend chai. I make way too many trips to the Dav for a chai pick-me-up. It has a great, rich flavor that works very well with coffee and cream.
Right before serving, top the tiramisu with a mixture of black coffee, cocoa powder and chai powder to make a sauce to pour on it (or add it to Cool Whip to make a mousse-like topping). I made this dish for my roommate’s birthday and everyone enjoyed it. I hope you do, too.
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