Rich, creamy and delicious Tiramisu. Mascarpone custard layered with cocoa powder and brandy and espresso soaked ladyfingers. EASY to make and amazing!
I can’t believe we are just a few days away from closing out 2015.
This year has been amazing and filled with so many things to be thankful for . . as we close out 2015 and look forward to a new year, I’m going to spend this week reflecting a bit but also will be celebrating with friends and family. And I might be crazy enough to hit the malls for those great after Christmas sales. I so love the shopping malls here in Dallas.
We will be making lots of 
I can’t remember when I started doing this but my friends and I always say that how you spend New Years Day, January 1st, will symbolize how that entire new year will be. . so whether you spend the day with friends or just family, it kicks off the entire year for you. So, we have always spent the day with family and close friends and will not be breaking this tradition this new year. One year, I was sick with the flu but was determined to not stay in and sulk. So, that January 1st, we went out to eat and watched a movie with friends. I think just getting out of the house that day helped.
Spending time with old, great friends and my family here in Dallas has been great and just reminded me of all the great people I have in my life.
Here’s to a great New Year and one that is filled with love, family and friends, new and great experiences for everyone, lots of joy and laughter. . and food!
I’ve always wanted to make tiramisu at home. And this was so easy, Madeline made this with me. Like, she dipped the ladyfingers into our espresso mixture and helped me assemble this whole thing!
If you’re still looking for something sweet to close out 2015, this is it! Make this tiramisu on December 30th, leave it in the fridge overnight and you will have dessert already made for New Years Eve!
Wishing everyone a very happy and safe New Years Eve and I can’t wait for 2016!!!!!
Tiramisu
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3/4 cup whole milk
- Four 8-ounce containers mascarpone cheese at room temperature
- 1 1/2 cups espresso or strong coffee at room temperature
- 1/2 cup brandy or cognac
- 30 to 32 crisp Italian ladyfingers
- 1/3 cup Dutch-process cocoa powder
- Bittersweet chocolate for shaving
Instructions
- Line an 8-inch-square baking dish with plastic wrap or parchment paper, leaving a 3-inch overhang on the ends. Fill a large bowl with ice water.
- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, for about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not over mix or the custard will be grainy).
- Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until very lightly soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers and sprinkle on a light layer of cocoa powder. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard and sprinkle on a light layer of cocoa powder. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the remaining cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
- Carefully life and remove the tiramisu out of the baking dish using the parchment paper ends. Shave curls of chocolate over the top of the tiramisu using a vegetable peeler. Cut into slices and serve.
Recipe from 
