Tiramisu with a twist
OK, at the request of my favorite Babushka, here is my version of tiramisu:
2 large bars of dark chocolate (4.25 oz), broken up into small pieces.
2 packages of lady fingers
1 pint of whipping cream
2 T of vanilla extract
4 T Irish Crème Liqueur
1 cup of strong coffee or espresso
2 cups milk
3 beaten egg yolks (at room temperature)
1/4 cup of sugar
pinch of salt
1 t vanilla extract
1) Brew coffee and allow to cool and set aside
2) Scald milk in a double boiler. Add egg yolks, slowly wisk those in. Then add sugar and salt to make your custard. Keep stirring over boiling water constantly til it starts to thicken. Remove from heat and stir in 1 t of vanilla extract. Allow to cool slightly and put it in fridge til you need it.
3) Prepare whipping cream, making sure bowl and mixer attachments are COLD. As cream thickens add 2 T of vanilla. Put in fridge til you need it.
4)Add Irish Crème to coffee
5)In a large baking dish add the first layer of lady fingers and pour enough of the coffee mixture over the top to make them moist.
6)Add a layer of custard, and sprinkle with crushed chocolate. Then add a layer of whipped cream and more chocolate. Soak some more lady fingers in coffee and place those on top, adding more crushed chocolate as you go. Repeat until your serving dish is full and sprinkle with more chocolate bits and/or dark cocoa powder on top.
7)Chill for about 2-4 hours before serving.
This does not keep well, so you’ll have to sacrifice and eat it all as soon as possible. You might luck out and it will keep overnight, but that’s the maximum. You can experiment and mess with the quantities a little, or use single serve dishes of some kind too.