Doni’s Tiramisu

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Doni’s Tiramisu

Choose your tiramisu container. If you plan to just scoop out the tiramisu, there’s no need to prepare the pan. Tip: A springform pan is a great tiramisu container.

However, if you plan to later invert the tiramisu from its pan onto a serving plate, first line the container (loaf pans, lasagna pan, bowl, individual dishes, etc.) with heavy plastic wrap, leaving some draped over the edges. Set the prepared vessel(s) aside.

Using a mixer, whip the whipping cream until it holds soft peaks. Set aside. In another bowl, using the same beaters (no need to clean them), cream the mascarpone cheese with the powdered sugar and vanilla.

Now gently fold together the mascarpone cheese mixture and the whipped cream until they’re well incorporated. Cover and chill.

Meanwhile, mix together the hot espresso, sugar, rum and coffee liqueur. *Regarding the espresso, if you don’t have an espresso machine or a stove-top espresso maker, dissolve 2 tablespoons instant coffee in 2/3 cup boiling water.

To assemble: Pick up one lady finger and gently dip it – lengthwise – into the coffee-liqueur mixture. Do this quickly, because the lady fingers will behave like very little unladylike sponges and suck up too much liquid. Place the wet lady finger in the bottom of the pan.

Repeat until the entire bottom of your container is covered with dipped lady fingers. (Note: If you’re using floppy cake instead of firm lady fingers, just put the cake in the pan, and brush it with the liquid.)

Spread about 1/3 of the mascarpone cheese/whipped cream mixture over the lady fingers. Sprinkle with a light layer of the grated chocolate and dust with some cocoa powder.

Repeat these steps and layers, ending with the mascarpone cheese/whipped cream layer, the sprinkled chocolate and finally, a dusting of cocoa powder.

Cover with plastic wrap (if it’s draped from acting as your container’s liner, just bring the plastic up and over the tiramisu).

Refrigerate at least 4 hours to allow the flavors to meld.

(It will be fine in the refrigerator for up to 3 days.)

Cut into wedges or spoon into bowls or onto plates.

Or, if inverting onto a plate, uncover the tiramisu and get the plastic out of the way. Place a plate over the tiramisu. With one hand on the bottom of the plate and the other hand on the bottom of the tiramisu, flip everything so the plate rests on the counter. Lift the container from the tiramisu and remove the plastic.

Serves 10 to 12.

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