The Tiramisu Experiment

SB and I are going to a Ravioli party tonight. Our new friends here in the Windy City, Joe & Annie, are hosting a homemade Italian food night and were kind enough to include us. From what Annie tells me, what that basically means is, we show up, we get a few pointers on how to make ravioli, we watch, we drink wine (awesome!), the boys will do all the work (even better!) and we eat. I can manage to do that. I can really do that! I'm excited to be at a dinner party where I'm not doing the cooking. What an interesting concept! Nonetheless, being the self-proclaimed foodie that I am, I can hardly show up empty handed. I figured, we're having Italian food, hence the only logical conclusion is: I must bring Italian dessert. Tiramisu it is! What a superb idea! The only problem being, I have NEVER made Tiramisu in my life. There's a first for everything, right? This should be interesting. They will all be my guinea pigs and they won't even know it. Ha, I love it! (FYI - I'd never recommend making something you've never made before, and bringing it to a dinner party. But what choice to I have??). SB, as a matter of fact, tried to persuade me not to make it. He says to me "Babe, you realize they are all Italians, right? (Um, ya, I'm aware of that, Captain Obvious!) Are you sure making Tiramisu for the FIRST TIME EVER today is a good idea?" Thanks for the faith babe! I guess we'll find out if it's a good idea or not!

After doing a little research on different Tiramisu recipes, I've decided on a recipe by Ina Garten from the Foodnetwork. It seemed like the easiest out of all of them and her recipes are usually really reliable.

Ingredients

• 6 extra-large egg yolks, at room temperature*
• 1/4 cup sugar
• 1/2 cup good dark rum, divided
• 1 1/2 cups brewed espresso, divided
• 16 to 17 ounces mascarpone cheese
• 30 Italian ladyfingers, or savoiardi
• Bittersweet chocolate, shaved or grated
• Confectioners' sugar (optional)

Directions

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.

Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

You can find savoiardi and mascarpone in an Italian specialty store. (Or Whole Foods, that's where I found it)

It is completed and it is now sitting in my fridge. I packed up some confectioner sugar and bittersweet chocolate and I'm bringing it with me. I'm going to dust it on, right before I serve it. Well - I hope it came out ok. Keep your fingers crosse for me. The pressure is on...

Happy eating!!

J