Tiramisu
Ronnie's Notes
A fabulously creamy, rich, lush dessert. No wonder this was so popular! Try this with some fine, hot espresso coffee.
Prep time: less than 30 minutes
Region: Innovation
Instructions
Place the egg yolks and half the sugar in the top part of a double boiler set over simmering water.
Beat with a hand mixer set at medium speed for , or until the mixture is hot, thick and pale.
Remove the pan from the heat.
Let cool slightly.
Add the cheese and rum and beat for , until the mixture is smooth.
Line a 9”x 5”loaf pan with as many ladyfingers as necessary to form a single layer on the bottom.
Brush the ladyfingers with some of the coffee.
Place another layer of ladyfingers on top and brush with more coffee, (half the coffee should be used for this layer).
Beat the egg whites until frothy.
Gradually add the remaining sugar and beat the whites until they stand in stiff, glossy peaks.
Fold into the cheese mixture.
Spoon half the cheese mixture over the ladyfingers.
Sift one TB.
of the cocoa powder over the cheese.
Repeat with another double-layer of ladyfingers, coffee and cheese.
Refrigerate for at least four hours.
Just before serving, dust with remaining cocoa powder.
HOT TIP: This recipe contains uncooked egg, which can be a health risk.
If you wish to avoid eating raw eggs for health and safety reasons, substitute 3/4 cup heavy cream, whipped until thick.
Don’t forget to add the remaining sugar.
HOT TIP: Use bakery ladyfingers for this dish.
The soft, packaged supermarket varieties become soggy and pasty.