I love anything flavored pumpkin but I wasn’t in the mood to make pumpkin pie for Thanksgiving dessert. I wanted to make something more decadent and sophisticated. I thought Tiramisu would be a great way to end a delicious Thanksgiving meal. I have made this once before from a recipe my mom found in a magazine. My roommate Flora helped me make this and since she has made it in the past too, we decided to put our knowledge of what we knew from making our own versions and using the recipe from the package of the Ladyfingers as a guide to create a Tiramisu that was delizioso!
- 6 eggs, separated
- 1 cup sugar
- 1/2 pound Mascarpone cheese, softened
- 1 cup heavy cream, chilled
- 1/3 cup rum
- 1 tbs vanilla extract
- 3 cups strong coffee with 2 shots of Espresso
- about 40 Ladyfinger cookies
- zest of one lemon
- cocoa powder
In a mixing bowl, beat eggs yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk.
Add the Mascarpone cheese and beat until smooth and creamy.
In a chilled mixing bowl, beat the heavy cream and vanilla extract into stiff peaks.
Beat the egg whites to stiff peaks in a clean mixing bowl.
Fold Mascarpone mixture into cream until blended and smooth. Fold in egg whites and lemon zest until complete mixture is blended and smooth.
Mix together coffee and rum in a shallow dish. Submerge each Ladyfinger at a time into the coffee/rum mixture and layer the bottom of baking dish until one layer is formed.
Spread half of the Mascarpone mixture over the soaked Ladyfingers until evenly covered. Dust some cocoa powder over the spread.
Arrange another layer of soaked Ladyfingers over the Mascarpone cream, spread the remaining Mascarpone cream evenly over the top and dust with cocoa powder. Refrigerate at least 4 hours or up to 1 day before serving.