December 29 2019
The holidays are not quite over yet...we still have the fun of ringing int the New Year and a new decade! How fun is that??!!
In order to truly celebrate, I felt that a luscious tiramisu would be appropriate. This recipe, originally from Bon Appetit many years ago, has been a favorite of mine if you're looking for a "wow" factor. This fits the bill for the new decade celebration!
Tiramisu is an Italian dessert that features brandy-soaked ladyfingers layered with a mascarpone custard. This version of it lends itself to the Christmas tradition of drinking eggnog by adding rum into the custard. The ladyfingers are soaked in a coffee and Kahlua mixture before layering them into the trifle. With these few adjustments to a typical recipe, this becomes Tiramisu extraordinaire!!
The chocolate leaves on the top of this dessert take it to the next level! They look a little complicated, and I'll confess that it took me three tries to get them right (I know have them figured out and will share with you in the recipe!), but aren't they worth it? Since you have my little tip, you will easily make these chocolate leaves and be a dessert maven!
I love this no-bake dessert and I especially love that it can be made ahead. If you choose, you can make it the day prior and attach the leaves within 8 hours of serving, or do like I did and make it up to two weeks prior, freeze without the leaves and defrost it overnight before serving. Add the leaves within 8 hours of serving it. You're welcome!!
(Recipe from Bon Appetit)
Makes 16 to 18 servings
1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 tsp dark rum
4 tbsps brandy
12 large egg yolks
1/2 tsp ground nutmeg
4 8-ounce containers mascarpone cheese
2 cups chilled whipping cream
2 tsps vanilla extract
6 1/2 tsps instant espresso powder
7 tbsps Kahlúa or other coffee liqueur
60 Ladyfingers (can be bought at Trader Joes or most grocery stores)
1 cup semisweet chocolate chips, finely ground in processor
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)
Chef’s Note: You can make the tiramisu without the chocolate leaves two weeks ahead and freeze it. Defrost it overnight and add the chocolate leaves within 8 hours of serving it.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @thefancypantskitchen on Instagram.
I’d love to see your pics!