There is Always Room for Dessert; Day 14, Quarantine Kitchen

Two weeks in, and tonight is Take Out night; we are ordering from one of our favorite local Italian places.  So, I decided to use up the mascarpone in the fridge and make Tiramisu.  Fortunately, when I did my expired food clean out before the quarantine, I had LOTS of ladyfingers (which have the shelf life of a Twinkie) so I figured I was in good shape.  My son Ryan is part of a CBS radio show in Indiana, highlighting Indiana University sports and basketball in particular.  One of his co-hosts has been asking me to FEDEX him some Tiramisu, but I figured that this would suffice since it's so easy anyone can make it.  So here goes, Coach Tonsoni, buon appetito!

Tiramisu

Serves 6 to 8

1 1/2 cups espresso or double-strength brewed coffee** 

1/2 cup creme de Cacao or Kahlua

6 large eggs yolks

1/2 cup sugar

2 cups heavy cream

1 cup mascarpone

3 packages Italian ladyfingers

1/2 cup confectioners' sugar mixed with 1/4 cup cocoa powder for garnish

chocolate curls or grated semi-sweet chocolate for garnish

Add 1/4 cup creme de cacao to the espresso and pour into a shallow bowl. Set aside.

In a glass or metal bowl, over simmering water, whisk the egg yolks and sugar together and cook over high heat until the yolks register 150 degrees on an instant-read meat thermometer.  Cool the eggs to room temperature.  

While the yolks are cooling, whip the cream until stiff peaks form.  Add the mascarpone and remaining creme de cacao, and beat into the whipped cream. 

Whisk in the egg yolk mixture, and taste for creme de cacao, add a few tablespoons more if needed.  The liqueur flavor will be more pronounced the longer the creme ages.  

Dip the ladyfingers into the coffee mixture quickly and transfer to a 13-by-9-inch baking dish, until you have a full layer. 

Spread the ladyfingers with half the creme, covering the ladyfingers. 

Dip the remaining ladyfingers into the coffee mixture and spread over the creme.  Cover with the remaining creme. 

Sprinkle with the confectioner's sugar mixture, cover with plastic wrap and refrigerate for at least 8 hours, or up to 36 hours.  Garnish with grated chocolate or chocolate curls. 
**Cook's Note:  Sometimes you might need more coffee, if the ladyfingers absorb too much, no worries, just make another cup.  
As we head into our third week here in San Diego, we are becoming more and more adjusted to staying home, and only leaving to take walks and the occasional grocery run. Stay well and stay safe everyone.