Tiramisu
Who says a change of heart can't lead to delicious discoveries? My journey with Tiramisu, the Italian coffee classic, is the perfect example. For years, my taste buds waved a polite 'no thank you' to anything that involved coffee or desserts dripping with layers soaked in alcohol. But oh, how the tables have turned! Thanks to an extraordinary Tiramisu from an Italian stand at our local farmer's market, my palate did a full 180°. Suddenly, I was all in, craving the light coffee flavor that I had sidestepped in the past.
Inspired to recreate that "ah-ha" moment at home, I scoured the internet and struck gold on 'tastesbetterfromscratch.com'. To my delight, I found a Tiramisu recipe that seemed to beckon me with its simplicity and promise of luxurious taste. And guess what? It's insanely easy to whip up! No sommelier-level skills needed, just a love for creamy, dreamy layers that come together to create a dessert that feels like a hug in a bowl.
There's just one tiny thing to remember - this dessert demands patience. Make it a day ahead to let the flavors throw a little party, getting to know each other so that every spoonful is a celebration of taste. Trust me, the wait is a small price to pay for a dessert that's light, luscious, and downright irresistible.
So, why not take a little dessert adventure with me? Let's roll up our sleeves and dive into the world of Tiramisu where every layer is a promise of joy. Who knows? This could be the recipe that turns "I'm not sure" into "more, please!"
Happy cooking, and here's to finding new favorites in the most unexpected places!
Tiramisu
Special Note: Be certain to make this one day in advance!!
Ingredients:
1 1/2c heavy whipping cream
8 ounce container mascarpone cheese, room temperature
1/3c granulated sugar
1 tsp vanilla extract
1 1/2c cold espresso
1 pkg Lady Fingers
cocoa powder for dusting the top
Instructions:
Add whipping cream to a mixing bowl and beat with a mixer. Slowly add the sugar and vanilla and continue to beat until stiff peaks.
Add mascarpone cheese and fold in until combined. Set aside.
Add coffee to a shallow bowl. Dip (don’t soak them) the lady fingers in the coffee. Lay them in a single layer on the bottom of an 8”X8” square or similar size pan.
Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone mixture over the top.
Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refridgerate for at least 6 hours or up to overnight before serving.
