Tiramisu for deux
Ah, Valentine’s Day. When I was a little girl I loved this holiday. I mean what’s not to like? Up until 5th grade I remember having the best parties at school, where we had games and a card swap (which was my favorite), and reveled in sneaking a little “I love you” or “let’s kiss” inscribed on those heart-shaped candies. It was glorious. And although I still find joy in Valentine’s Day, its.
It seems like as soon as the day after New Year’s, every store begins to fill their shelves with a red and pink array of flowers, chocolates, and jewelry to remind everyone that Valentine’s Day is on its way. And though it might sound a bit silly, I am actually quite thankful for the visual reminder. Because it is all too often that life, work, or a bad mood can get in the way of how I treat John, yet each time I see those giant stuffed tigers that say “I’m wild for you,” I smile and just think about how lucky I am to have him. And so this holiday has a deeper significance for me, reminding me to love John not just on Valentine’s Day but every day.
This year, I wanted to celebrate my love for John by making something really meaningful. Tiramisu is not only one of his favorites desserts of all time, but we also enjoyed it together on the last day of our honeymoon. So at the first bite, this simple dessert can instantly transport us back to that tiny cafe in Paris, where we were making each minute last as long as possible because we didn’t want to go back home. I knew he’d love it.
With this recipe, I decided to use a whipped cream and mascarpone filling as opposed to a traditional approach that would require a few egg yolks. Thankfully, without the yolks, this recipe is just as delicious and quite a bit easier to make.
With this recipe, I decided to use a whipped cream and mascarpone filling as opposed to a traditional approach that would require a few egg yolks. Thankfully, without the yolks, this recipe is just as delicious and quite a bit easier to make.
TIRAMISU
Yields 2
1/2 Cup Strong Coffee
6 Teaspoons Marsala Wine, depending on desired strength
1/2 Cup Heavy Cream
1/2 Teaspoon Vanilla Bean Paste
1 Tablespoon, plus 1 1/4 Teaspoon Sugar
Pinch salt
1/2 Cup (4 oz) Mascarpone, room temperature
4 Italian LadyFingers
Cocoa Powder, for dusting
Equipment: 2, 7 oz or 8 oz cups, fine mesh sieve, whisk, spatula
METHOD
In a small bowl, combine coffee, and marsala wine, adding more or less marsala depending on desired strength, and set bowl aside.
In a small bowl mix together heavy cream, vanilla bean paste, sugar, and a pinch of salt until combined. Then, begin to whisk the cream until stiff peaks form; set bowl aside.
In another bowl, smooth out the mascarpone cheese 2-3 time with a spatula. Add a bit of the whipped cream into the mascarpone cheese, and gently fold a few times until just combined. Add remaining whipped cream, folding until combined. *Note: Mascarpone cheese curdles very easily, so try to fold mixture as few times as possible.
There is enough cream to create 3 layers in each cup, so to assemble, begin by placing 1/6 of the cream in the bottom of each cup. Then, break the lady fingers in half and quickly dip them into the coffee mixture. Place 2 pieces (1 broken in half) into each cup. Place another layer of cream on top of the lady fingers in each cup, topping that layer with a dusting of cocoa powder.
Repeat this process a second time and divide remaining cream between the cups, dusting the top layer of cream with a generous amount of cocoa powder.
Cover each cup with a bit of plastic wrap and chill in the refrigerator for about 3-4 hours, or overnight. Remove from fridge about 15 minutes before serving, this will give the cream a chance to soften.
Enjoy!