This month for Lazy Susan, we are celebrating things that we love. There is nothing that I love more than tiramisu. It is my favorite dessert in the world. I never made it at home because most of the recipes that I found called for raw egg. I know, the tiramisu that I was eating probably contained raw egg. But I didn’t know about it, therefore, it didn’t bother me. I am pleading ignorance. I discovered this recipe from a friend, and it truly is what I want for my last meal on this Earth. Layers of zabaglione, lady fingers, chocolate chips, and a boozy coffee mixture. The longer it chills, the better it tastes.
This recipe is for sure a special occasion recipe. It calls for an absurd (not to mention expensive) amount of mascarpone cheese. But worth every calorie, and every dollar. When I was buying the ingredients for this tiramisu, I discovered that there is such thing as frozen ladyfingers. I had no idea that these existed. They are a little more cake-like, I have made this recipe a few times, and I prefer the kind that are more like biscotti. You can buy them in gourmet stores, Italian markets, online, and sometimes in the cookie section of the grocery store.
I really like the addition of the chocolate chips. The one thing that I don’t like about tiramisu sometimes is that it has no texture. The mini chips add the perfect amount of crunch that I think this recipe needs.
1 cup sugar
4 cups mascarpone, room temperature
1 cup mini chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 Tablespoons cocoa
1/2 cup Kahlua
2 packs (14-ounces) ladyfingers
3/4 cups finely grated bittersweet chocolate
Now that I am reading this recipe again, it would have been smart of me to use the bowl of the mixer, instead of transferring it to the mixer bowl. Oops. Pour the eggs into the mixer and beat for about 5 minutes. The bowl will feel cool when it is ready.
In a large bowl, stir together the boiling water, brown sugar, espresso powder, and Kahlua. Stir until everything has dissolved. Set aside and let cool.
Pour the coffee mixture into a shallow dish. Dip the ladyfingers into the mixture, and line the bottom of a 9×13 pan with the cookies. You want the ladyfingers pretty wet, but not so wet that they fall apart. When I was done with my layer, I would brush more of the coffee mixture over each layer just to be sure that they were really soaked.
Layer 1/3 of the mascarpone mixture over the ladyfingers. Repeat the layers until you have 3 layers of each. Alternate the direction of the cookies, it helps the tiramisu hold together when you cut it. Cover and chill for 2 hours. Overnight is even better. You can make this a few days ahead of time.