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!
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.
**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.