Last dessert of the summer. As much as I love this moist, light, and oh-so-delicate taste of tiramisu cake, I never tried making it myself. Some restaurants add too much coffee, others add too much cream, but knowing that I can make my own perfect version at home is definitely attractive. So here it is.
- Lady Fingers (20 or 3.5 oz)
- 3/4 cup strong Coffee, sweetened
- 2 tb spoons Rum
- 1/4 cup Dark chocolate, grated
- Cocoa powder, for dusting
- 8 oz. Chilled Heavy whipping cream
- 8 oz. Mascarpone cheese
- 1/2 cup of Granulated sugar
Prepare coffee as you normally do, either in a coffee pot or boil water in a cup and add instant coffee. Mix in sugar to taste. Set aside and let cool completely. Add rum, mix well.
With a hand mixer, in a small bowl, mix mascarpone cheese and sugar, until fluffy, about 2 minutes. In another bowl, add whipping cream, mix until soft peaks are formed and the mixture looks like whipped cream. With a rubber spatula add the whipping cream to the mascarpone cheese and fold in until incorporated. Add a splash of rum, mix well.
In a shallow dish, pour cooled coffee, dip lady fingers in the coffee to moisten completely. In a 2 quart rectangular baking dish, place moistened lady fingers. You can break the cookies to make them fit into the baking dish. Spread half of the mascarpone cheese mixture over the lady fingers. Sprinkle grated dark chocolate. Lay another layer of lady fingers, cream, smooth the surface with the back of a spoon and sprinkle grated dark chocolate. Dust the top with cocoa powder.
Cover with plastic wrap and refrigerate for a minimum of 6 hours.