It is really hard to find good tiramisu, so I decided to make my own. The problems I have with restaurant/store-bought tiramisu are 1. coffee taste is not strong enough and 2. I can't taste the alcohol (don't mean to sound like an alcoholic). So my recipe do have a stronger taste of coffee and alcohol, if you don't like that, adjust accordingly. Also, I love cheesecake crust, and tiramisu do not often have that. But It is a cheesecake (a mild one, but still!), so I included the crust for my tiramisu, and you can skip it if you don't like that. The tiramisu tastes best within a day or 2. Unfortunately, I usually can't finish before the "deadline" and it still tastes okay, just a teeny bit soupy because things start to break down a little.
Ingredients
1 Pack Honey Graham Cracker (10 full sheets)
5 Tbsp Butter, Melted
5 Egg Yolks
1/4 Cup Sugar
1/2 Cup Dark Rum, Divided
1/4 Cup Kahlua
1 Cup Heavy Whipping Cream
1 Lb Mascarpone Cheese, Softened
1 Cup Espresso/Strong Coffee
1 Tbsp Vanilla Extract
1 Pack Ladyfingers
Cocoa Powder for Dusting
1. Crush the graham cracker using a food processor or crush them in a ziplock bag.
2. Mix the melted butter with the crust. (I don't like to add sugar like other recipes would have recommend because this is totally sweet enough)
3. Pack the crust down really tight on the container you are using for the tiramisu.
4. Bake at 300F for 15 minutes, set aside to cool.
5. Brew 1 Cup of espresso/strong coffee, set aside and cool.
6. In a small pot, bring some water to a boil, then reduce to a simmer. Find a mixing bowl that will fit over the top of the pot without sinking.
7. Put 5 egg yolks into the mixing bowl, add 1/4 Cup Sugar and whisk until the mixture start to turn pale.
8. Then put the mixing bowl on the pot with simmering water, and add the rum, whisk to combine.
9. Use spatula to scrape the bowl to avoid overcooking. Cook the mixture until thick. (This is called the zabaglione)
10. Refrigerate until cool.
11. Place Mascarpone cheese in a mixing bowl, stir until smooth.
12. In another mixing bowl, whip the cream until not too stiff.
13. Then, fold the Mascarpone cheese, cream and egg yolk mixture together but gently.
14. Refrigerate for 2 hours.
15. Add 1/4 Cup of Kahlua and the vanilla extract to the coffee and mix well.
16. Arrange the lady fingers on top of the crust.
17. Spoon coffee mixture over each ladyfinger.
18. Pour half of the cream/cheese/zabaglione mixture over the ladyfingers just enough to cover them.
19. Scatter some cocoa powder on top.
20. Arrange another layer of ladyfingers on top.
21. Spoon coffee mixture to each ladyfinger and pour the other half of the cream/cheese/zabaglione mixture on top.
22. Dust the top with cocoa powder.
23. Cover and refrigerate for a couple hours before serving.
24. Enjoy!