In between all the madness that is going on I was hired to make a Tiramisu for a friend of mine’s birthday party. She asked me if I knew how to make a Tiramisu and I said, “of course!!!!”.  Truth be told, I had no idea how to make a Tiramisu but I wasn’t about to admit that to anyone.

I’m starting to realize through the magic of culinary school and working at a high caliber restaurant that cooking is about methodology.  When someone asks if I can make this or that I say yes because it’s the basic stuff that really matters. Start with great ingredients, find a recipe as a guide, then put your own spin on it to make it your own.  Tiramisu is a classic Italian dessert so the first person that I looked for inspiration for this recipe was Chef Nick Stellino.

I met Chef Nick Stellino while I worked at the Festa Italiana in Seattle. My Chef instructor during my first quarter is the culinary director for his show on PBS so I knew whatever recipe I picked from Chef Stellino’s show would be great.

I doubled the recipe below and I have a few additions to the recipe as well.

Ingredients

• ESPRESSO OR STRONG COFFEE, 2 1/2 cups cooled
• COFFEE LIQUEUR, 1-1/2 cups
• LADYFINGERS, 2 (17.6-ounce) packages (72 cookies)
• EGGS, 9 separated
• SUGAR. 1-3/4 cups
• VANILLA, 1-1/2 tsp…………I used vanilla bean instead
  
• MASCARPONE CHEESE, 1-1/2 lbs
• SEMISWEET CHOCOLATE MORSELS, 1 cup (8 ounces) finely chopped
• SWEET COCOA POWDER, 1/2 cup
• CARAMEL SAUCE
• WHITE CHOCOLATE, SHAVED THIN
  

Directions

1. Mix the coffee and liqueur in a large bowl.
2. Dip in the ladyfingers in batches. Don’t leave them in for too long; you want them to be moist on the outside but crunchy on the inside.
3. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.*
4. Add the vanilla and mascarpone, and beat for 2 to 3 minutes. Set aside.
5. Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
6. Gently fold the egg whites into the mascarpone mixture until it is all the same color.
7. Gently fold in the chocolate.
8. In a 9xl7-inch glass baking dish, assemble the dessert: Layer the bottom of the pan with the moist ladyfingers, and top with a layer of the mascarpone mixture.
9. Repeat with another layer of ladyfingers and a layer of the mascarpone mixture
10. With a flour sifter, sprinkle a thin layer of sweet cocoa powder over the top.
11. Optional step…..add additional chocolate shavings and caramel sauce over tiramisu.
12. Refrigerate the Tiramisu,for at least 5 hours, or preferably overnight.