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Anna Olson’s Tiramisu

Food Network Canada
Yields
10 servings

A trifle like this was made for serving a crowd. I favour a tiramisu that is not too sweet, so this recipe truly is a “pick-me-up” as the translation goes!Tiramisu can be made a day ahead of time and topped with its spiked whipped cream the day it is to be served.

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ingredients

Topping

1
cup whipping cream
2
tsp sugar
2
Tbsp coffee liqueur
chocolate shavings and cocoa powder, for garnish

Cream Filling

1
cup whipping cream
1
Tbsp vanilla extract
5
egg yolk
½
cup sugar
cup Marsala wine
2
cup mascarpone cheese

Ladyfinger Base

1 ½
cup coffee
¼
cup rum
5
Tbsp sugar
1
pkg ladyfinger biscuits
½
cup grated chocolate
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directions

Step 1

Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Step 2

Whip cream to soft peaks and stir in vanilla extract. Chill.

Step 3

Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.

Step 4

Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

Step 5

Mix coffee, rum and sugar until sugar has dissolved.

Step 6

Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.

Step 7

Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.

Step 8

Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).

Step 9

Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.

Rate Recipe

My rating for Anna Olson’s Tiramisu
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