Tiramisu

I love trying new things so when my community group said, "Italian Dinner" I said, "Tiramisu!" I have never made (or eaten) it before and it is a common enough dessert so I should know how to do it. Let me tell you, it is a "once in a while" type of treat. Making it was rather time consuming and the ingredients are kind of expensive. But the time and money is worth it. The finished product looks impressive and tastes pretty good. Well, it is pretty good if you like coffee... and liquor. I dislike both so I found it to be pretty strong. It is not my cup of tea, I really wanted to like it but, meh... not my favorite. But at least now I know how to make it!

Tiramisu

7 egg yolks

1 cup sugar for yolks

3 cups mascarpone (or substitute - see notes)

4 1/2 Tbs. water

1 1/2 Tbs. powdered gelatin

3 egg whites

1/4 cup sugar for whites

1 cup heavy whipping cream, whipped

3 cups cooled espresso

3/4 cup kalhua

3 pkg. ladyfingers (about 24 per pkg.)

1 cup chocolate shavings

Directions:

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.

In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In a trifle bowl, arrange soaked ladyfingers close together until bottom of the bowl is completely covered. Pour about 1/3 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/3 of the chocolate shavings over mousse. Create 2 more layers and chill until set.

*If you can’t find mascarpone (or don’t want to pay the hefty price), you can make a substitute by blending together 3 8 oz. pkg. cream cheese, ¾ cup sour cream, and ½ cup heavy whipping cream.