Tiramisu #1
Submitted by cookingqueen
Italian tiramisu with whipped mascarpone, cottage cheese and egg yolks, layered over coffee-soaked ladyfingers and dusted with cocoa. Includes a strawberry-rhubarb variation. Make-ahead, no-bake dessert.
YIELD
1 servingsPREP
30 minCOOK
0 minREADY
12 hrsTiramisu translates to “pick me up," thanks to the espresso and a splash of liquor doing the lifting. This version takes a clever shortcut. Half the mascarpone is replaced with cottage cheese, which lightens the cream, drops the cost and brings a faint tang that plays beautifully against the strong coffee.
The technique is classic. Egg yolks and sugar get beaten until pale and ribbon-y, the cheeses fold in smooth, then stiff-whipped whites lighten the whole thing into a mousse. Beat the whites in a perfectly clean, dry bowl. Any trace of yolk fat will keep them from peaking.
Dip the ladyfingers quickly. A 1- to 2-second dunk per side is plenty. Anything longer and they collapse into the coffee, making the bottom layer soupy instead of soft. Refrigerate at least 8 hours, ideally overnight. The custard needs time to set and the cookies need time to soften through.
Pro Tips
- Use the strongest espresso you can make. Diluted coffee makes a bland tiramisu.
- Blend the mascarpone and cottage cheese until completely smooth before folding into the yolks, otherwise lumps remain in the final cream.
- Dust with cocoa powder through a fine sieve just before serving so the cocoa stays dark and fresh.
Variations
- Strawberry-rhubarb: cook rhubarb with sugar, macerate strawberries separately, then layer with the cream in place of coffee for a spring twist (full method in directions).
- Use marsala wine in the soak for a traditional Italian flavor.
- Add a thin shaving of dark chocolate between layers for chocolate-coffee depth.
Ingredients
Directions
Beat 2 egg yolks with ¼ cup sugar until light and fluffy.
Add mascarpone and cottage cheese blended together.
Add lemon zest or vanilla.
Beat 2 egg whites with dash of salt until stiff and add to cream mixture.
Mix coffee, liquor or almond extract and sugar until dissolved.
Layer bottom of bowl with ladyfingers and ‘wet’ them with half of coffee mixture.
Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.
Refrigerate at least ½ day.
Before serving, sprinkle with cocoa powder.
To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with ½ cup sugar and 2 tablespoon water for 5 minutes.
Slice 1 cup strawberries, sprinkle with 1 teaspoon sugar and let stand 1 hour.
Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice.
Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream.
Refrigerate half a day.
Decorate with strawberries before serving.
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