Christmas Tiramisu
Submitted by ShoeBox
A holiday tiramisu with espresso-soaked ladyfingers layered in a silky mascarpone custard made with sweet wine and egg yolks, dusted with cocoa. Make it the night before for effortless entertaining.
YIELD
10 servingsPREP
30 minCOOK
5 minREADY
Tiramisu already feels like a celebration. Adding sweet wine to the custard and letting it chill overnight makes it worthy of Christmas dinner.
Eight egg yolks get cooked with sugar and sweet wine over a double boiler until thick and airy. Mascarpone gets folded in to create a custard so rich and velvety it barely needs the ladyfingers.
But of course, the ladyfingers get their moment too. A quick dip in strong espresso, just on the top half, and they’re layered into a 13×9 pan with the custard poured over and between.
A final sift of cocoa powder across the top, ten hours in the fridge, and you’ve got a make-ahead dessert that feeds ten and requires zero last-minute effort.
Chef Tips
- Only dip the top half of each ladyfinger. Fully soaked ladyfingers disintegrate and the tiramisu turns into pudding.
- Beat the yolk mixture over simmering, not boiling water. Too much heat scrambles the eggs instead of thickening them into custard.
- Use a glass or ceramic pan, never metal. The espresso and wine react with metal and can leave an off taste.
- Refrigerate for a full 10 hours. This isn’t optional. The layers need time to meld and the ladyfingers need to soften into the custard.
Ingredients
Directions
In a small bowl, using a fork, beat the cheese until creamy.
Set aside.
Place a large (about 10 to 12 cups capacity) metal bowl over a pot of boiling water.
Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended.
With the mixer set on low speed to prevent splashing, gradually add the wine.
Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.
Cook and beat for 5 to 7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.
Beat in the cheese just until blended (makes about 5 cups).
Pour one cup of the espresso into a small shallow bowl that is the bowl.
Quickly dip the rounded top side of each ladyfinger into the espresso.
Only the top half of the ladyfingers should be soaked with the expresso.
If the ladyfingers get too wet, they will fall apart!
Add more coffee to the bowl as needed.
Place the ladyfingers, flat side down, in the bottom of a 13 x 9 inch glass or ceramic pan.
Do not use a metal pan.
Form one layer.
Pour half of the custard mixture over the ladyfingers and spread to cover them.
Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture.
Pour the remaining custard mixture over the ladyfingers and spread to an even layer.
Place the cocoa in a strainer and dust the top of the tiramisu.
Cover and refrigerate for at least 10 hours.
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