Sunday Supper {Not Whit’s Tiramisu}

After watching a tiramisu baking challenge early in November, Whit had a bee in his bonnet to make this dish for Thanksgiving. We reviewed recipes and bought all the supplies. Well, he ran off to play golf the morning of my family’s meal and while I sipped on coffee I thought I’d rifle through his stack of recipes. Come to find out, it is supposed to chill over night. It was now 11AM and dinner was at 5PM. And, he’d just left for 18 holes. And so, I followed the recipe to a T so that we wouldn’t go dessert-less that evening. (I wasn’t privy to the modifications he had in mind.) Hence, “NOT Whit’s tiramisu”. :-) I will say, it was extremely easy, feeds a crowd, and was more delicious than any I’ve had. He was not pleased that I grated rather than shaved the chocolate on top, but said he loved every other part.

Tiramisu

• 6 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1/2 cup good dark rum, divided
• 1 1/2 cups brewed espresso, divided
• 16 to 17 ounces mascarpone cheese
• 30 Italian ladyfingers, or savoiardi
• Bittersweet chocolate, shaved or grated
• Confectioners’ sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cup of espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9 x 12 x 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.

*To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.

If and when Whit makes his version I’ll be sure to share! I know many of you have loved his desserts – especially the maple cheesecake!

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