Tiramisu is a staple in most Italian restaurants. It’s a customer favorite at Js’ Old Town Bistro. We tried several recipe variations for the dessert and decided this version is the best!
- 6 large egg yolks
- 1 cup sugar
- 1¼ cup room temperature mascarpone cheese
- 1¾ cup heavy whipping cream
- 2 7-ounce packages of ladyfingers
- 1 cup cold espresso or strong coffee
- ½ cup coffee flavored liqueur, we use Kahlua. You may omit if you do not want the alcohol.
- 1 tbs unsweetened cocoa for dusting
- Bring water to a boil in the bottom of a double boiler.
- Combine egg yolks and sugar in the top of the double boiler, reduce heat to low and stir constantly for about 10 minutes.
- Remove from heat and whip yolks until thick and lemon-yellow colored. This is the sabayon, or Italian custard.
- Add the mascarpone to the whipped yolks and beat until combined.
- In a separate bowl, whip the cream until it forms stiff peaks.
- Gently fold the whipped cream into the mascarpone sabayon mixture and set aside.
- In another bowl mix the cold espresso with the coffee liquor. Dip the lady fingers in the mixture just long enough to get them wet, don’t soak them.
- Arrange the lady fingers in the bottom of a 9 x 9-inch baking dish.
- Spoon half of the mascarpone mixture over the lady fingers.
- Repeat with another layer of lady fingers and the mascarpone mixture.
- Refrigerate for at least 4 hours or preferably overnight.
- Dust with the cocoa before serving.
- You can also add a dollop of whipped cream.
Js’ Old Town Bistro serves dinner Tuesday through Sunday from 4 p.m. and is located at the Corner of Pike and Main streets in Old Town Dayton. Visit
www.jsoldtownbistro.com
