November 27, 2022

Coffee Ordering

Devoted To Marvelous Coffee

If you love the taste of coffee, you’ll love this coffee-flavored dessert

If you love the taste of coffee, you’ll love this coffee-flavored dessert

I’ve decided to embrace my coffee addiction. I recently bought a T-shirt with the acronym OCD: Obsessive Coffee Disorder.

Herald-Mail recipe columnist Melinda Malott

With a recent recipe trial, I’m going to extend my coffee addiction to include coffee-flavored desserts such as ice cream and tiramisu.

I know, you can’t drink tiramisu.

But having strong coffee accented with a few liqueurs and an elegant cream filling makes it one of my new favorites. The bonus is that this recipe is sooo easy and is not a soggy mess.

Traditional tiramisu, an Italian dessert, is made with coffee-soaked lady fingers and layered with a wonderfully velvety mascarpone cream mixture.

There are three elements of my recipe that elevate it beyond what you’d get at a restaurant

  1. Lady finger selection

  2. The speed of the “dip” of the lady fingers

  3. The combination of added liqueurs

Lady finger selection makes all the difference. I buy mine on Amazon. They are a crispy, cookie-like ladyfinger. If dipped correctly,  you don’t get a soggy mess of a cake. There’s a slight little crunch instead of a soggy, droopy bite of cake.

Don’t miss:If you love variety and need a quick meal, try these roasted stuffed peppers

More Melinda:How to make pillowy rolls from a Japanese method

Your friends may think you’ve labored in the kitchen for hours when in fact this recipe comes together very quickly once you’ve gathered  all your ingredients.

Tiramisu

2 1/2 cups strong  brewed coffee

1 1/2 Tbsp. instant espresso powder

5 Tbsp dark rum

2 Tbsp kahlúa (coffee-flavored liqueur)

2 Tbsp Godiva white chocolate liqueur

6 large egg yolks

2/3 cup sugar

1/4 tsp salt

1.5 lbs of marscapone cheese (keep cold)

3/4 cup heavy cream (cold)

2 packages Savoiardi Lady Fingers (Amazon)

3 1/2 Tbsp. Dutch process cocoa

1/4 semisweet or dark chocolate grated (optional)

Directions:

Stir coffee, 3 Tbsp rum, kahlúa and espresso till dissolved in a pasta style bowl.Set aside

In a standing mixer with the whisk attachment, beat egg yolks until just combined.

Add sugar and salt and beat at medium high speed until pale yellow, 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice.

Add remaining 2 tablespoons of rum and Godiva liqueur and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.

Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down the bowl once or twice.

Transfer mixture to a large bowl and set aside.

In now empty the mixer bowl (no need to clean it), add cream and beat at medium speed until frothy, 1-1 ½ minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1-½ minutes longer.

Using a rubber spatula, fold 1/3 of whipped cream in the mascarpone mixture to lighten, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop half of ladyfingers into the coffee mixture, roll, remove, and transfer to a 13 x 9 glass baking dish. (Do not submerge ladyfingers in coffee mixture, entire process should take no longer than two seconds for each cookie) I use a drop and flip method using a small spatula.

Arrange the cookies in a single layer in the baking dish, breaking or trimming ladyfingers as needed to fit the dish.

Spread half the marscapone mixture over ladyfingers; use a rubber spatula to spread mixture to sides and into the corners of the dish and smooth surface. Place 2 tablespoons of cocoa in a fine mesh strainer and dust over mascarpone.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with a dry paper towel. Cover with plastic wrap and refrigerate 6-24  hours. Sprinkle with grated chocolate if desired. Cut into pieces and served chilled.

The tiramisu can be made up to 24 hours in advance.

This article originally appeared on The Herald-Mail: This tiramisu recipe is easy, and indulges your coffee addiction