Ina's Tiramisu

Indulge  verb
to yield to an inclination or desire; allow oneself to follow one's will




Oh my goodness, is all I have to say.


This was heaven.


That Ina, she's really onto something. 


Although I do blame Ina for the several sessions I spent on the elliptical trainer to rid myself of the guilt of eating a piece of this.  


On the other hand, it only had 1/4 of a cup of sugar in the recipe, so it was practically healthy, right?  Not.  This has 'danger' written all over it, but I was all done fooling around just gazing at the picture in the cookbook.  I just had to have some for myself and oh my goodness..... did I say heaven?  Heaven.  Definitely.



My sous chef topped it with the most perfect chocolate curls for me.  He comes in handy sometimes.  I think I'll keep him.



Have friends coming over for dessert?  Going to someone else's place for dessert?  Just feeling like eating dessert?  Make this.  You won't be sorry.




Ina's Tiramisu
adapted from Ina Garten and foodnetwork.com

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 or coffee, divided
16 to 17 ounces mascarpone cheese (2 containers)
30 Italian ladyfingers, or savoiardi (one package depending on what dish you use)
Bittersweet chocolate, shaved or grated (I used my zester)

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 loaf pan (or other similarly sized dish). Spread 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. Spread 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.

***Note:  I have only made this recipe once, and I made it as written above, but the next time I make it, there will be a few changes. I used Myers Rum when I made it, cause that was what was in my 'liquor cabinet'.  I have been told that Myers is stronger than your average rum..... the cake reeked of rum, consequently.  Well, maybe 'reeked' is a strong word....but I could smell the cake from across the room.  Don't get me wrong, the cake was very good.  However, my husband made a comment about not being able to pass a breathalizer test after eating a small slice though.... lol, and rum is his alcohol of choice.  I will agree, that perhaps you should not go for a joy ride around the neighborhood after partaking in this, but I think he was exagerrating just a little bit.  Next time though, I might eliminate the 1/4 cup of rum that is put into the mascarpone mixture (perhaps the 1/4 cup of coffee that is thrown in the mascarpone as well).  The 1/4 cup rum that is incorporated into the coffee and used to dip the ladyfingers is plenty, trust me.  Perhaps next time I seek out some plain old Bacardi.....or I suppose you could eliminate the alcohol all together and just run with your favorite coffee....but alas, an experiment for another time.