Saturday, January 23, 2010

Super Secret Recipe #1: Tiramisu

I definitely enjoy thrifting and estate-saling, but I actually do put this great vintage kitchware to use by cooking on occasion (I especially like to cook on the weekends when there's no pressure!)  This weekend I dusted off a recipe I hadn't used in a while- Tiramisu.  This is a modified Giada De Laurentis (of Food Network fame) recipe, and I think you'll be pleased with the results.  Most large supermarkets carry the Stella D'oro "Original" cookies (at least Safeway in CA does)- look in the cookie/cracker aisle or the international foods aisle.  The cookies have an amaretto flavor and turn into the perfect cake-like consistency when dipped in the espresso and Bailey's.  This recipe is not hard!  If you're intimidated by the double boiler, you can skip it- I'm just a little queasy about raw eggs.  Did I mention that this dessert is incredible with port?


-  6 eggs, separated into yolks and whites
-  16 oz mascarpone cheese (soft, creamy white cheese)
-  1/2 cup sugar
-  1 cup strong espresso (quad shot from Starbucks plus a little water works great)
-  1/4 cup Bailey's Irish Cream or Dark Rum
-  2 boxes Stella D'oro Original cookies (Breakfast Treats)
-  Dark chocolate or cocoa powder (for dusting on top)
-  Double boilder set-up (I use a metal bowl over a pot of boiling water)

- Separate yolks and whites, being careful not to get any yolk in the whites.  Combine sugar and yolks in a metal bowl, place on double boiler, and cream together.  Leave on heat for approximately 3-5 minutes, stirring constantly.  Remove from heat and allow to cool for 5 minutes.  Add mascarpone cheese and 1 T of cooled expresso, beat with a wisk until smooth.  With a mixer (or a wisk if you've got mad skills), beat egg whites until fluffy (soft peaks).  Lightly fold egg whites into mascarpone mixture.
- Take remainder of espresso and Bailey's or Rum and mix together in a large bowl.  Take the cookies and quickly dunk into espresso (1-2 seconds).  Arrange dunked cookies in a single layer on a 13x9 baking dish, cutting cookies if needed to cover the entire bottom of the dish.  Pour half the mascarpone mixture over the cookies and spread in an even layer with a spatula.  Place another layer of cookies on top, and finish with the remaining mascarpone.
- Refrigerate for at least 2 hours (I find it's better the second day).  Before serving, grate some dark chocolate or sprinkle cocoa powder over the top.  Enjoy!


  1. OMG...Is this what we missed!!
    Chris is still sick and miserable as I type this!
    Don't forget the WES is this Sunday :)

  2. Hey Cat...
    I'm so glad you took Marc to Bakesale Betty!
    Did you remember that the White Elephant Sale is this Sunday?
    Let's talk so we can make plans :)