Tiramisu

Ingredients

• 8 oz mascarpone
• ½ cup powdered sugar
• ½ tsp vanilla
• ¾ cup heavy or whipping cream
• 2 tbsp cocoa
• 2 tbsp powdered sugar
• 1¼ cup double-strength coffee, cooled
• 3 tbsp dark rum
• 2 dozen ladyfingers
• optional chocolate shavings

Method

1. Put the mascarpone, sugar and vanilla in a mixing bowl with about half the cream. Beat a minute or two until creamy, then add the rest of the cream; whip until the mixture stiffens but is still creamy (it will get firmer when chilled).
2. Sift the cocoa and powdered sugar together. Line an 8- by 4-inch or 9- by 5-inch loaf pan with plastic wrap, leaving enough overhang to cover the dessert.
3. Pour the coffee and rum in a shallow container and quickly dip 8 of the ladyfingers, one at a time (they soak fast), placing each in the loaf pan. Sift 1/3 of the cocoa mixture over them, and spread with half the mascarpone. Top with 8 more dipped ladyfingers, another 1/3 of the cocoa and the remaining mascarpone. Cover with the remaining 8 dipped ladyfingers and dust with more cocoa, saving a little to dust the top of the dessert at serving time.
4. Wrap the overhanging plastic over the top of the pan and chill for at least two hours, or preferably overnight. To serve, unwrap and put a serving plate over the pan; invert and peel away the plastic wrap. Dust with the remaining cocoa (and chocolate shavings, if desired).

Notes

Yield: 8 servings. This version of the classic Venetian dessert is from Karen Hansen of Take the Cake in Spokane. Note: a good source for mascarpone and ladyfingers is Cassano Grocery, 314 E. Sprague. In season, you can add sliced strawberries or raspberries to the mascarpone layers. Tiramisu means "pick me up" in Italian.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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