Recipe from The Kitchen Buzzz
Prep time: 20 to 25 minutes
Serves: 6 to 8
“Tiramisù” means “pick me up” in Italian. This dessert was invented in the 1980’s in Italy, when a cook suddenly noticed some lady fingers lying around with leftover coffee. When the coffee was combined with mascarpone (an Italian cream cheese), sugar and eggs, she created a delicious “pick-me-upper” - Tiramisù!
- 4 cups strongly-brewed Jaguar Forest Dark Roast coffee [made in a drip coffeemaker with 4 cups water], cooled to room temperature
- ½ cup sugar
- 3 large egg yolks
- 4 tablespoons rum
- 8 ounces mascarpone cheese, room temperature
- 24 ladyfingers
- 2 tablespoons unsweetened cocoa powder
- 6 strawberries and 6 sprigs of fresh mint leaves (for garnish)
- Brew the coffee; transfer coffee to a glass or porcelain bowl and set aside, covered, to cool.
- Meanwhile, in a medium mixing bowl, whisk together the sugar and the egg yolks until pale and thick.
- Stir in 2 tablespoons of the brewed coffee, 1 tablespoon rum & the mascarpone.
- In a shallow bowl, whisk together the remaining 3 tablespoons rum and the remaining coffee.
- Quickly dip 1 ladyfinger in the espresso mixture once.
- Place the lady finger in an 8 X 8-inch glass or porcelain baking dish. Repeat dipping the ladyfingers as you place them in baking dish to assemble one layer (like a lasagna).
- Spread half the mascarpone mixture (about ¾ to 1 cup) over the layer of ladyfingers.
- Assemble a second layer of dipped ladyfingers over the cream.
- Top with remaining mascarpone mixture, spreading it smoothly.
- Place toothpicks vertically and scattered into tiramisu; cover with plastic wrap (the toothpicks don’t allow plastic to touch the tiramisu). Chill at least 2 hours.
- Just before serving, shake cocoa powder through a strainer over the tiramisù.
- To serve, cut the tiramisù into 3-inch squares and serve in individual dessert plates. Garnish with a fanned strawberry and mint leaf.
 Mascarpone cheese is the Italian version of cream cheese. It is softer and creamier than the American type.
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