It was 120 degrees in my part of Arizona here the other day. I actually don’t mind when it’s this hot (I’m one of the very few) because it heats our pool up to a nice soaking bed of liquid nirvana. One of my favorite things is to swim late at night when the moon is shining and the palm trees are swaying. I close my eyes and just float mindlessly, shutting out the world. We have three palm trees that line the back edge of our pool, and with the right amount of wind they lend a soft gentle breeze. I love this time of year. The only downside is that when it’s this hot the last thing you want is to turn on the oven. Enter one of the classic no bake desserts-Tiramisu. It’s super easy and comes together quickly. There is only one caution and that is you have to be careful and not over whip the mascarpone once you add it to the custard portion. I’ve actually made this twice; the first time with flatter softer lady fingers and it turned out too soggy for my liking. The second time I used hard, crunchy type savoiardi biscuits and I much prefer this version. This tiramisu is not 100 percent classic as I used whole eggs versus only egg yolks, and I also did a sifting of cocoa powder over the custard to help combat sogginess. There are two layers of biscuits, but it’s hard to see in the picture above as when I scooped out the piece for the picture I ended up leaving the bottom layer behind a bit, but rest assured there are two. If you don’t like the mouth feel of cocoa powder on the top you can use grated chocolate shavings, or chocolate curls instead.
2/3 Cup strong (hot) coffee or espresso
1/4 Cup + 2 Tbsp. Kahlua
1/4 Cup Crème de Cacao liqueur
1 1/2 Tbsp. sugar
1 Tbsp. vanilla
1/4 Cup unsweetened Dutch process cocoa powder (I like Valrhona) + more for assembly
Savoiardi biscuits (cookies) for assembly (Look for them in the cookie aisle)
5 whole eggs
1/2 Cup + 1 Tbsp. sugar
1/4 tsp. kosher salt or a pinch of salt if regular salt
24 oz. mascarpone cream cheese
Assemble a double boiler using the bowl of a stand mixer to fit over a 3 quart saucepan. Place eggs, sugar and salt in bowl and continually whisk over simmering water until mixture measures 160° F on a candy thermometer. Place mixer bowl on stand mixer fitted with whisk attachment and whisk egg mixture on medium high speed until you reach ribbon stage. Ribbon stage means when you stop the mixer and lift the whisk up out of the whipped eggs it should fall into ribbons that fall back and disappear into the foam. The entire mixture will resemble loose shaving cream and will have quadrupled in size. Place the entire mixer bowl in the fridge and chill for 30 minutes.
Remove the mixer bowl from the fridge and use the same whisk (no need to wash) and turn mixer on medium speed. Take the mascarpone out of the fridge and add a serving spoon size (about 1/4 Cup) at a time while the mixer is running, stopping frequently to scrape the bottom of the bowl. DO NOT TURN THE MIXER TO HIGH. If you over whip the mascarpone with the egg mixture it can separate and your mixture will “break” and resemble cottage cheese. THIS CAN HAPPEN VERY EASILY. Continue to keep adding in the cheese and mix on medium speed until smooth. Note: I prefer to mix the filling until it appears almost smooth and then finish by inserting an immersion blender in and out several times until mixture is smooth-this prevents the filling from being over whipped, and the filling comes out super smooth.
Prepare soaking syrup:
Whisk ingredients together (except the biscuits) in a small bowl that is wide enough to allow dunking of biscuits.
Use a baking pan for assembling the dessert. I used a 7 x 11 inch baking pan but a 9 x 9 pan has the same volume, so either one will work. With the 7 x 11 inch pan I ended up using 12 biscuits for each layer which ended up being one whole package of biscuits. Dunk (submerge) each biscuit into the soaking syrup for a couple seconds and place in an even layer to cover the bottom of the baking dish. Measure out 2 cups of the custard and smooth out into an even layer over the biscuits. Sift a layer of cocoa powder over the custard using a fine mesh strainer. Repeat with a second (final) layer of dunked biscuits and the final layer of custard, followed by a sifting of cocoa powder. I used a varied size of cookie cutters to dip and lift into the cocoa powder for a designed effect. Chill the dessert (uncovered) in the fridge for at least 2 hours to firm up. Serve chilled.