Tiramisu is one of my favorite cakes, though sometimes its alcohol and raw egg content weirds me out. So here I have devised a version of the beloved Italian dessert that can be enjoyed by all. I actually came up with this when my friend became pregnant: alcohol and raw eggs = not good for baby!
– 18 lady fingers, divided into three groups of six
– 8oz container marscapone cheese, at room temperature
– 4oz chocolate
– 2 cups espresso/black coffee, at room temperature
– 1/4 cup powdered sugar
– white chocolate, for garnish
For the cream filling:
1. Melt the chocolate in a heatproof bowl set over a pot of boiling water or in the microwave. Allow to cool.
2. In a medium mixing bowl, beat together the marscapone cheese and powder sugar, then gradually beat in the melted chocolate until mixture is light and fluffy. Add in a splash of espresso if desired. Divide into three portions.
1. Dip the bottom of six ladyfingers, one at a time, into the coffee and place them side-by-side in a single layer onto the serving platter.
2. Using a spatula, gently spread a third of the filling over the ladyfingers.
3. Dip the bottom of another set of six ladyfingers, one at a time, into the coffee and gently press them onto the cream layer, in two adjacent rows of three, perpendicular to the first layer.
4. Gently spread another third of the filling over the ladyfingers.
5. Dip the last set of six ladyfingers, one at a time, into the coffee and press them onto the cream layer, in a row that mimics the bottom layer.
6. Spread the remaining cream filling over the top. Refrigerate at least 2 hours to let set, until ready to serve. To serve: sprinkle the top with white chocolate shavings and allow to come back up to room temperature before slicing.
7. Wasn’t that easy? Now go eat!
* Want an extra kick to your cake? Dip the middle layer of ladyfingers into rum instead.
* Want more tiramisu? Double the recipe and build it longer, wider, or taller!