Ingredients: |
Ingredients: 2 1/2 cups strong brewed coffee, room temperature
1 1/2 tbsp instant espresso powder
9 tbsp dark rum OR 4 tbsp rum extract, or less
*For every tablespoon of dark rum required in a recipe you can substitute 1/2 tablespoon (1 1/2 teaspoons) of rum extract. Or, for 1 tablespoon of light rum, you substitute 1/2 teaspoon of rum extract - this is best.
6 large egg yolks
2/3 cup (4 2/3 ounces) sugar
1/4 tsp salt
1 1/2 mascarpone, chilled
3/4 cup heavy cream, chilled
14 oz dried Italian lady fingers (42-60 savoiardi)
3 1/2 tbsp Dutch-processed cocoa powder
1/4 cup grated semisweet or bittersweet chocolate
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Directions: |
Directions:1. Combine coffee, espresso powder and 5 tbsp rum (or 2 1/2 tbsp or less extract) in wide bowl or baking dish until espresso dissolves.
2. Using stand mixer fitted with whisk attachment, mix yolks at low speed until just combined. Add sugar and salt and mix at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl as needed. Reduce speed to medium, add remaining 4 tbsp rum (or 2 tbsp or less extract), and mix at medium speed until just combined, 20-30 seconds; scrape bowl. Add mascarpone and mix until no lumps remain, 30-45 seconds, scraping down bowl as needed. Transfer mixture to large bowl.
3. In now-empty mixer bowl (no need to clean it), whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form 1-3 minutes. Using rubber spatula, fold 1/3 whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain.
4. Working with 1 ladyfinger at a time, quickly roll in coffee mixture, remove and transfer to 13 x 9 inch baking dish. Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie. Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish. |
This recipe for Tiramisu is from