Tiramisu

Recipe created & provided by Chef Crusco Catering in Austin, Texas

Ingredients

• 6 egg yolks
• 3 tbsps. Sugar
• 16 oz. Mascarpone cheese – room temperature
• 1.5 cups Espresso – cooled
• 1-2 tbsps. Rum
• 1/2 cup Heavy Cream – whipped
• 2 tbsps. Powdered sugar
• 24-36 packaged Savoiardi Cookies (ladyfingers)
• 1/4 cup Chef Crusco’s Chocolate Ganache
• 2 tbsps. Cocoa – for garnish
• 1/4 cup Bittersweet Chocolate shavings – for garnish
• 2 Navel Oranges (supremes and zest) – for garnish
• 3-4 tbsps. Pistachios – roughly chopped
• Thyme leaves – optional for garnish

Directions

1. In a large bowl, beat egg yolks and sugar until thick and pale (about 3-4 minutes).
2. Add mascarpone cheese and beat until smooth. Add 1-2 tbsps. cooled espresso and mix until thoroughly combined.
3. In a separate bowl, beat heavy cream until slighltly thick. Add powdered sugar & espresso. Continue beating until nice and thick. Fold the whipped cream into the mascarpone mixture. Set aside.
4. In a small deep dish, add the remaining espresso and rum. Dip each ladyfinger into espresso for just a few seconds (you want them wet but not soggy).
5. Place ladyfingers on the bottom of a 13 by 9 inch baking dish (or whatever pan you have – I like using a loaf pan too). You may need to break the lady fingers into smaller and bigger pieces in order to fit your dish of choice.
6. Spread evenly 1/2 of the mascarpone/cream mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture and one last layer of ladyfingers.
7. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours or best over night.
8. To serve, brush some chocolate ganache onto the plate. Cut out a generous portion onto the plate. Lightly dust the top with cocoa powder.
9. Garnish with orange supremes, zest, chocolate shards, pistachios and thyme.
10. Serve with some Prosecco. Enjoy!