Needless to say tiramisu is a culinary dream. It is a classic that you can never get tired of. I like to make it for various events, and all my guests love it. The smooth mascarpone texture complements the lightness of the whip cream and the unforgettable taste of espresso. I add a little bit of rum to my tiramisu all the time, cause why not?! everything tastes better with rum, doesn't it.
One thing that I love is the drama that a tiramisu cake brings in pictures. It is elegant, majestic, while being subtle at the same time. One of my favorite ways of taking pictures of tiramisu is to pair it with other brown accessories. That stand is actually a flour sifter that I received as a present from my grandmother. It is quite old and it shows its age, which I love. Also, those silk ribbons from Corcortez Floral came in the mail just in time. As for the backdrop of these pictures, I used two of my favorite antique paintings. The above mysterious lady is most beautiful, and I wished I knew her story. This other kitchen still life painting I got from France.
RECIPE
16 oz mascarpone, room temperature
3 tablespoons vanilla sugar
1 2 oz frozen whip cream (I used Cool Whip), room temperature
2 tablespoons rum
2 cups espresso coffee, room temperature
1 package (7 oz) ladyfingers (I used Biscotti Savoiardi)
1/4 cup dark cocoa to dust the top, divided
INSTRUCTIONS
Coat a 6x5 inch round pan with plastic wrap, and set aside (this will help ease the tiramisu cake out the pan).
For the cream beat the mascarpone and the sugar together on medium speed for about 2 minutes, then carefully incorporate the whip cream. Set aside.
In a separate bowl combine the coffee and the rum.
Slightly dip the ladyfingers in the coffee mixture as you go (dip the bottom part, the one without the sugar topping), and arrange them alongside the prepared pan.
Pour a layer of the cream on the bottom of the pan (about 3/4 cup), then top with a layer of soaked ladyfingers. Repeat until the tiramisu cake is filled up to the height of the ladyfingers on the side of the pan. Pipe the remaining cream in the shape of mountain peaks, at the top of the cake.
Dust with half of the cocoa powder and refrigerate for at least 6 hours.
When the tiramisu cake is set, remove from the pan, and place on a stand.
Right before serving, dust with the remaining cocoa powder.
