Tiramisu

Yesterday night I made this most delicious Italian dessert Tiramisu. The phrase tirami su literally means "pick me up" or "pull me up" in reference to the effects of the sugar and espresso (Italian language). Till now I never met anyone who doesn't like Tiramisu. I was planning to make this dessert for a long time. Finally made it for a potluck party. I am very happy that everyone in the party loved the dessert.

Recipe source - Multiple sites..

This recipe does not use raw eggs. Most of the recipes uses raw eggs for Tiramisu recipe. I found a method on internet how to cook eggs for Tiramisu to avoid risk of salmonella.

Note: I made one bowl of Tiramisu just for me. (This bowl needs additional 5 lady fingers and 3 table spoons of cream mixture. )

Ingredients:

• 6 large egg yolks, at room temperature
• 1/4 cup sugar
• 1/2 cup good dark rum
• 1 1/2 cups brewed espresso
• 16 ounces mascarpone cheese
• 24 Italian ladyfingers, or savoiardi
• Unsweetened cocoa powder

Preparation:

1. Whisk the egg yolks and sugar in a bowl over a pan of boiling water. Continuous to whisk till it is smooth.(This will take 6 to 8 mts.) This process will avoid the risk of salmonella. If you are worried that you might make scrambled egg whisking directly on top of boiling water. You can put one more bowl on top of the boiling pan and whisk on top of the second bowl. This is the only hard part of the whole recipe. But it is worth if you are worried about eating raw eggs.
2. Keep the bowl in cold water to stop the cooking process.
3. Transfer the egg mixture into a large bowl. Add mascarpone, ¼ cup rum, and ¼ cup espresso whisk using electric mixer until smooth.
4. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
5. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.









6. Pour half the espresso cream mixture evenly on top.
7. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
8. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap.
9. Refrigerate overnight.
10. Before serving, dust the top with unsweetened cocoa powder using tea strainer.

Delicious Tiramisu is ready.