TIRAMISU FOR 2 RECIPE

The word tiramisu literally means “pick-me-up” in Italian. This is a very quick and easy dessert and you don’t need much experience to get the best results. Use the best ingredients you can afford. Savoiardi ladyfinger is a must. I never make them at home, the store-bought are perfect for this quick and easy classic Italian dessert recipe. Don’t soak the cookies too much or else the tiramisu will end up soggy. It is usually flavored with a coffee liqueur but you can use rum or cognac.

The traditional tiramisu recipe uses raw eggs. If you can get very fresh eggs or you are not worried about salmonella contamination, just skip the bain-marie while making the sabayon. Sabayon (zablagione or zabaione) is an Italian dessert made with egg yolks, sugar, and sweet Marsala wine (feel free to substitute dark rum or cognac). It’s a light custard, which has been whipped to incorporate air. The sabayon by itself is usually served with fresh fruits. (Note: If you are concerned with salmonella contamination from consuming raw eggs, you can eliminate it entirely by using pasteurized eggs.)

2 large egg yolks
1 Tablespoon cognac (optional)
4 Tablespoons granulated sugar
7 oz. mascarpone cheese
1/2 cup heavy cream
1 Tablespoon granulated sugar
1/4 cup instant espresso coffee
1/8 teaspoon salt
2 Tablespoons coffee liqueur
5 – 6 Savaiordi ladyfingers
Cocoa powder

1. Fill a pot just with enough water so that when you set the bowl over the pot the water does not touch. Bring the water to a simmer and reduce the heat to low. Set the bowl containing the custard mixture over the pot. Make sure that the water does not boil. Beat the yolks, salt and sugar with a whisk or a handheld electric beater until it is thicken and lighten and falls back on itself in thick ribbons when the whisk or beater are lifted. Add the cognac (if using) and mix until combined. Place the bowl to cool over ice bath, mix occassionally until cooled.
2. Place mascarpone cheese in mixing bowl and paddle on low speed until there are no lumps. Remove the bowl from the machine and fold the egg mixture in the mascarpone until incorporated. Whip the heavy cream with the sugar until soft peak form. Fold the cream mixture into the mascarpone mixture until well combined.
3. To assemble, pipe or spoon 1/3 of the cream in the bottom of two glass containers and sprinkle with a little cocoa powder. Mix the coffee and liqueur in a bowl. Quickly dip both sides of the ladyfingers in the coffee mixture (just long enough to moisten the cookies without making them soggy) and place them on top of the cream. Pipe 1/3 of the cream on top of the cookies and sprinkle with cocoa powder. Dip the remaining cookies and place on top of the cream. Lastly divide the remaining cream between the two glasses and sprinkle with cocoa powder. Refrigerate for at least three hours. Before serving, top with finely grated semisweet chocolate.