Janine’s Exquisite Tiramisu

21. May 2008 by admin.

During my holiday from blogging to you, I have tested numerous recipes. My tastebuds are particularly in love with this wonderful dessert! Now, my website features a most delicious Tiramisu Cheesecake, but this new recipe is for, what I know to be, the original Tiramisu. It is particularly easy to make when you use a purchased frozen pound cake as the base for your layers. I use pound cake versus lady fingers as the pound cake not only gives a wonderful vanilla bean flavor, but it also seems to hold up more substantially when soaked in the daring coffee-brandy-rum syrup. Try this recipe and enjoy the little tweaks I have given it!

JANINE’S EXQUISITE TIRAMISU

1-16 ounce purchased frozen pound cake loaf

1/3 cup sugar

2 Tbsp. instant espresso coffee powder

2 Tbsp. rum

1 Tbsp. brandy

1/3 cup water

2,  8-ounce cartons mascarpone cheese, softened

1/2 cup sifted powdered sugar

1 tsp. vanilla

2 ounces semisweet chocolate, grated

1 cup whipping cream

2 Tbsp. strong coffee

1 tsp. baking cocoa

Cut frozen pound cake into 1/4-inch thick slices. (The cake slices better when frozen.)

For syrup, in a small saucepan combine sugar, espresso coffee powder, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat; stir in rum and brandy. Cool completely.

For filling, stir together the mascarpone, powdered sugar, and vanilla. stir in the grated chocolate.

To assemble, using a 9-inch square pan, place a layer of the cake slices in the bottom of the pan. (You may need to cut a slice or 2 into small odd shapes to fill in all the little spaces between the slices.) Brush layer with 1/3 of the syrup and spread with half of the mascarpone filling. Add the second cake layer, again tucking small pieces of cake into the spaces between the slices. Top with 1/3 of the syrup and the remaining filling. Top with the third cake layer; brush with remaining syrup.

In a mixing bowl, combine whipping cream and coffee. Beat until soft peaks form. Spread whipped cream over top cake layer; sprinkle with cocoa. (Now, put the cocoa in a small sieve or strainer. While holding the sieve over the top of the tiramisu, gently tap the sieve to get a beautiful light dusting of cocoa on top of the whipped cream.) Cover and chill at least 4 hours before serving. I discovered that if you can allow the dessert to sit up to 24 hours before serving, the syrup has had a longer chance to flavor the pound cake layers. This is perfecto!  But, of course, if you are running short of time before serving or if you are just dying to taste this creation, forget the time length and dig in!

ENJOY!

The Baker

“Life Is Short. Eat Dessert First.”

Posted in Uncategorized | No Comments »