I made chocolate mousse last week and flan for Tuesdays with Dorie, so why not go on with making famous desserts? I had this one in my "recipes I want to make" folder for a few weeks, tiramisu is a dessert we all love here, but I've never made before myself.
I found this recipe on Michelle's Sugar and Spice blog and was intrigued right away, did it mention Kahlua??? Yes, it did! We love Kahlua a lot here! On our last trip to Mexico we brought back Kahlua Especial, which is a little less sweet and has a little higher alcohol percentage. Beautiful to use in a great dessert like this.
It was very simple to put this recipe together, it's not so simple to stop eating from the mascarpone mixture while constructing it :-) Not that it would matter since it can feed an army!! Next time I really have to scale it down to maybe one third, that would still be very ok for 5 or 6 people.
Everybody raved about it! The smallest of the trusty tasters wanted seconds, no idea how she could finish that! It's nice and rich and way more tasty than the store bought stuff, hardly surprising. The Kahlua isn't overpowering, you just get a hint of it.
Adapted from: Cook’s Illustrated November & December 2007 issue
2 1/2 cups strong brewed coffee, room temperature
1 1/2 Tablespoons instant espresso granules
4 1/2 tablespoons Kahlua
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1 1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
3 1/2 Tablespoons cocoa, preferably Dutch-processed
Stir coffee, espresso, and 2 1/2 tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 2 tablespoons Kahlua and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface.
Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours.