The husband has a new-found love for a desert. Every where we go he orders it. This obsession just started a few months ago. We aren’t where or how it started, maybe it’s a pregnancy craving for him! But, he’s been ordering Tiramisu whenever he can! He’s taking a very hard course for his work and had to study all weekend long instead of playing with Kiley, which I know he missed. I decided to make this recipe for him because I knew he’d like it and really enjoy it after studying so hard for so long! This recipe is great, because he couldn’t eat a whole tiramisu desert by him self.
Funny story, is the recipe suggest to put into a wine glass, which I did, I made 3 of these, one of those being in favorite wine glass ever. Well, I opened the refrigerator door and bam, it fell on the floor, so we were left with only 2 tiramisu left, so I decided to name this recipe tiramisu for two!
1 1/2 cups heavy cream
1/2 cup of sugar
8 ounces of mascarpone cheese, at room temperature
1/2 cup Marsala wine
1 1/2 cups of Italian roast coffee or a strong dark flavor
1/4 cup dark rum
Lady Fingers, 1 package
2 ounces of dark chocolate
Unsweetened cocoa powder for dusting
- Whip the heavy cream until it forms a small peak. I suggest using a stand mixer for this, otherwise you’ll be mixing for a long time! Add the sugar and whip a bit longer until the sugar is mixed throughout the cream. Scoop out a cup of the whip cream mixture and set aside for topping the tiramisu when it’s all done.
- In a separate bowl, whisk the mascarpone cheese and Marsala together until smooth and creamy. Gently fold 1/3 of the whipped cream into mixture, then slowly add rest of whipped cream.
- Stir espresso and rum together. Dip each ladyfinger into the coffee mixture, very quickly, no more than like 2 seconds or it becomes very soggy. Place two ladyfingers in the bottom of a wine glass. Spoon over some mascarpone cheese, then using a microplane or garlic grater, grate some dark chocolate over the top of the layer. Repeat this two more times. Cover and refrigerate for 3 hours.
- When ready to serve, add some unsweetened cocoa to the top and some of the reserved whipped cream.
Adapted from Gourmet: Day to Day