We’ve reached a milestone in our relationship, you and I.

Today is the day, I’ve decided.

The sun is shining.

It’s a gorgeous 75 degrees outside.

I woke up unreasonably early this morning and actually had time to enjoy my first cup of coffee for the day at home. In my own kitchen.

Unheard of.

Today just feels like a day created to share important things.

I think we’re ready for this, friend.

Today is the day I’m going to share a very important dessert with you.

A dessert very near and dear to me.

This is the dessert that started it all.

The dessert that stole my husband’s heart.

The dessert that triggered the series of events that landed me in Florida, married to a Marine.

I’m giving you fair warning about the unintended consequences of making this tiramisu.

I feel like it should come with a disclaimer: “may result in a serious relationship, greatly diminished study time and a plummeting college QPA, love, marriage, military service, and/or temporary Florida residency.”

Tiramisu is not for the faint of heart.

This stuff will change your life.

Think I’m kidding? Try it. Today’s a good day to start something new.

Chocolate Tiramisu
Recipe adapted from Giada De Laurentiis

Active time: 45 minutes
Start to finish: 8+ hours
Makes 12 servings

For the chocolate zabaglione
2 tablespoons whipping cream
1/4 cup semisweet chocolate, finely chopped (or chocolate chips)
4 large egg yolks
1/3 cup white sugar
1/4 cup dry Marsala (or cooled espresso)
pinch of salt

For the tiramisu
6 ounces mascarpone cheese
2/3 cup whipping cream
1/2 cup white sugar
chocolate zabaglione (see above)
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies
unsweetened cocoa powder, for garnish
dark chocolate shavings, for garnish

For the chocolate zabaglione
Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring constantly, until the chocolate is melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala (or cooled espresso), and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 5 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

For the tiramisu
Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled chocolate zabaglione. Cover and refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 x 5 x 2 3/4-inch loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.*

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top. Serve immediately.

*Note: for a firmer tiramisu, place the loaf pan of tiramisu in the freezer for 30 minutes prior to cutting.

1 Comment on Tiramisu

  1. hubby
    April 6, 2011 at 1:41 am (7 years ago)

    Glorious. That is why I married her.


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