1 cup of
brewed strong coffee brewed (3 heaping tablespoons of fresh ground French roast,
brewed in a small French press for 5 minutes. Then poured in a bowl.)
1 container
of Trader Joe’s heavy whipping cream – 16 ounce bottle
4
tablespoons of Torani vanilla syrup (can substitute white sugar and vanilla extract)
2 tbsp
instant espresso powder (Medaglia D Oro Espresso powder - seen at Fresh and Easy and Good News cooking store)
2 cup of
milk
1 - 8 ounce
container of mascarpone cheese softened to room temperature (trader joe's)
¼ cup sugar
1 pack of
vanilla jello instant pudding mix for 6 cups of pudding
¼ cup dark rum or
kahlua
24 lady
fingers
1 hand full
of dark chocolate chips (about ¾ cup)
Makes 1
tiramisu for a party of 8-10 people
Brew the
coffee and pour into a bowl. Set aside. In a bowl for the electric mixer, pour the entire bottle of heavy whipping cream. Using an electric mixer, (use the whisk
attachment if using a kitchenaid) beat the heavy cream. Stream in 4 tablespoons of vanilla syrup
while it is mixing. Beat until the
consistency of whip cream. Peaks can be
made in the cream. Taste the cream if
the consistency and sweetness is to your liking. Once it is ready, pour mixture into a side
bowl. Scrape bowl with a rubber spatula
but no need to wash out. Measure out 2 cups of milk into a bowl or
liquid measuring cup. Add the instant
expresso. Mix until dissolved and incorporated.
Change the attachment to the flat beater if using a kitchen aid (keep the
regular beaters on with a hand mixer) and beat the mascarpone and the ¼ cup
sugar together. Pour in the vanilla jello mix. Stream in the espresso milk ¼ cup at a
time. Beat until smooth. Once all the milk is poured in, mix for about
another minute. Then take half of the
whipped cream and mix into the coffee custard until incorporated. Stop and set aside.
Assemble:
Take a lady
finger, and the bowl of coffee. Quickly dip
each side of cookie in the coffee. Do
not soak! Maybe one second on each side. Then, place in the 8 x 8 glass
container. I found about 8 lady fingers
fit on each layer. I did have to break one ladyfinger on each layer to make them fit, FYI. Take a brush, dip the
brush into the rum or kahlua, then brush each of the lady fingers. I find the dabbing motion worked best. Then place half the coffee custard mix over
the top of the lady fingers and spread to coat and form a single layer. Dip each cookie again in coffee and place on
top of the mixture forming a single layer using another 8 lady fingers. Take a brush, and dip in the rum or kahlua. Brush the lady fingers with the alcohol. Then
spread the coffee cream again. Do the
last layer of lady fingers dipped in coffee, brush the cookies with the alcohol, then
on top spread the rest of the reserved whipped cream and spread to form a
single layer. Top by sprinkling
chocolate chips. For a more traditional look,
dust with cocoa powder.
