We first tasted Tiramisu at lunch with our aunts and our cousin after saying goodbye to grandma cottage. Our Aunt bought us all lunch and a couple of desserts that she ordered at Macaroni Grill and we passed them around so all could enjoy. It was sweet, but not too sweet. It was creamy and delightful. I normally like cheese cake but loved this even more than the cheese cake she chose.
We milled over it for awhile, thought about it, was a bit intimidated by it and finally tried it.
We made this when we were stuck in our cottage with snow and ice falling outside. It was a winter wonderland all around us but we were warm and cozy in our little house.
This recipe can be eaten after about 3- 4 hours in the fridge but trust me when I say it will be amazing the next day! We used a normal trifle bowl to make it (You can buy one here Trifle Bowl
) and it made it pretty. I think you could also use a cake pan but not sure what size it would be. Sorry! You can also use just a simple bowl I am sure if it is all you have. You just make layers…
1 3/4 cups heavy whipping cream
2 (3 ounce) packages Ladyfingers
or 1 recipe see recipe below
1/3-1/2 cup strong coffee
1 teaspoon unsweetened organic cocoa powder (dust)
Chill a medium size bowl in refrigerator. Mix egg yolks and sugar in the top of a double boiler. Reduce heat to low and stir for 10 minutes or so, to coddle the eggs.
After 10 minutes of stirring remove the mixture from heat. Let it cool for a bit and then take a beater and whip the yolk/sugar mixture until its thick.
Add the mascarpone to the whipped yolk-sugar mixture. Blend well. Take your chilled bowl out of fridge. Whip the whipping cream until the stiff peaks are formed. Gently fold into yolk-sugar mixture and set aside. Line the bottom and sides of your serving bowl with the lady fingers lightly dipped in the coffee.
Spoon 1/3 of the cream filling over the lady fingers.
Now you are going to layer – using lady fingers dipped in coffee and filling. Keep going till you run out of lady fingers. Chill from 4 hrs to one day.
5 organic free range egg whites and 4 of the egg yolks
2/3 cup raw organic sugar
First you will preheat your oven to 350 degrees.
Take your eggs and separate the yolk from the white and put in separate bowls. Place your egg whites in your mixing bowl and mix on high until foamy. Add two tablespoons of organic raw sugar to the egg whites and then turn your mixer back on and beat until when you lift up the beaters (after you have turned mixer OFF Important! Ha ha) There will be waves like the ocean in the place you lifted them out that don’t settle or fall. Put this bowl aside. In another bowl put what is left of your sugar, the egg yolks and your vanilla. Set it aside too.
Sift your organic flour and baking powder together into a bowl and set aside. Take your bowl with the egg yolks in it and fold one half of your egg whites into them. Fold in the flour mixture and then follow with the remaining stiff peak egg whites. Take an icing bag with a large tip (the key is they are to be about as wide as a lady’s finger so let that be your guide. If you don’t have one of these you can use a zipper bag with a icing tip or just snipped off in the corner. It will be messy but it will work. It is the same technique we used for the shepherd’s pie recipe for the mashed potato. Put your silpat or some waxed paper down on your cookie sheet and I still grease that with coconut oil.
Place in your 350 degree F. oven for just about 5 minutes. Don’t leave these as you want them golden around the edges and not more than this. Do not burn the lady’s fingers. J
Remove and cool. These will be soft and tender and will make just enough for one recipe but not more.
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