A wonderfully creamy, coffee infused dessert, Tiramisu is an Italian traditional dessert found on every restaurant menu and with every household having their special recipe. In Venice, the filling is exceptionally soft and the spirits a bit more pronounced.
This version uses a bit less sugar to allow the coffee flavor to become more pronounced. Make the coffee strong! It needs to be full espresso strength to provide the true coffee taste. The addition of dark rum to the coffee greatly complements the entire dish.
It is important to tart with Savoiardi ladyfingers. Hard and crisp, they stand up to the coffee dip. Softer ladyfingers will simply become mush very quickly.
The final Flavor Tier in this version is a drizzle of Coffee Rum Syrup. This brings back some of the sweetness and provides a final boost of the coffee rum flavors.
3 egg yolks, room temperature
1/4 c white sugar
8 oz mascarpone
¾ c + 2 T heavy whipping cream, chilled
1 (6 oz) package savoiardi ladyfingers
2 c strong coffee or espresso, room temperature
1/4 c dark rum
Coffee Rum Syrup
¾ c sugar
¾ c strong coffee or espresso
¼ c Kahlua
Combine the coffee, 1 tablespoon rum, and 1 tablespoon sugar. Set aside
In a bowl set over a pan of boiling water or the top of a double boiler, using an electric beater, beat the eggs yolks, 5 tablespoons of sugar and 2 tablespoon rum, about 5-6 minutes. Once you begin beating, do not stop until the mixture has tripled or the eggs will coddle or hard set. Remove the bowl from heat.
Beat in the mascarpone just until blended.
Beat the whipping cream until stiff peaks form. Carefully fold in half of the mascarpone mix. Gently fold in the remaining mix.
Soak the ladyfingers in the rum coffee mix, 3-4 seconds on each side. Transfer the ladyfingers to a 9” square pan to line the bottom. Trim as needed to fit. Spread half the mascarpone mix equally among the dishes.
Repeat with another layer of ladyfingers and mascarpone filling. Cover and chill in the refrigerator for at least 6 hours but no more than 2 days.
To make the syrup, combine the sugar and coffee in a small saucepan. Over medium high heat, bring the mix to a boil. Continue boiling until reduced by half. Remove from heat and add the Kahlua. Return to heat and cook an additional 2 minutes. Pour into a glass jar and cool. Cover and store in the refrigerator up to 2 weeks.
Slice the pan of tiramisu into squares. Place one square on a dessert plate. Sprinkle lightly with powdered sugar. Pour 1 tablespoon of syrup over the square of tiramisu.