Sunday, December 3, 2017


Gwen's favorite cake for her 35th birthday.  Serve alongside some honey-ginger ice cream for a perfect dessert.

Yield: One 9"x13" Tiramisu + One 7"x9" Tiramisu


  • 12 large egg yolks
  • 2 cups sugar
  • 568g mascarpone cheese (about 2 1/2 cups)
  • 3 1/2 cups heavy whipping cream
  • 4 packages (7 oz. each) lady finger cookies
  • 2 cups coffee
  • 1 cup Kahlua
  • 2 oz. unsweetened cocoa powder


  1. Combine the egg yolks and sugar in a double boiler.  Whisk constantly over boiling water for 10 minutes.
  2. Remove from the heat and whip the egg yolks until thick and light-yellow colored.  Add the mascarpone, whisking until fully combined.
  3. In another bowl, whip the cream to stiff peaks.
  4. Fold the cream into the mascarpone mixture.
  5. In another bowl, combine the coffee and Kahlua.
  6. One lady finger at-a-time, dip into the coffee mixture (1-2 seconds) and then place in a 9"x13" casserole dish.  Continue, arranging into a full layer covering the bottom as shown in the picture.
  7. Spoon a layer of the mascarpone mixture on top.
  8. Repeat step 6, building another layer of lady fingers.
  9. Spoon another layer of mascarpone mixture on top.
  10. Repeat steps 6-9, this time in a smaller 7"x9" casserole dish.
  11. Immediately before serving, dusk with cocoa powder.
Adapted from Ask Chef Dennis

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