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Tiramisu is Italian for “pull me up”.

It is a very popular Italian cake and for good reason. When you take a bite, the flavors just jump in your mouth, wake you up and bring you to life. Tiramisu is awesome.

There are also some terrific variations of Tiramisu… including this Tikified variation.

Tiramisu is made of biscuits (usually lady fingers) dipped in espresso and layered with a whipped mixture of egg yolks and mascarpone cheese. Extra flavoring is provided with liquor and cocoa.

To prepare the biscuit/ladyfinger layer (Savoiardi in Italy), you use espresso to soak them and add in some coffee flavored liqueur along with some sweet marsala wine.

Rare variations add in some dark rum and if you haven’t guessed by now, this is where my Tiki variation comes in… I use Marsala as well as some of my favorite Seven Tiki rum.

Here’s the ingredients and instructions. Enjoy:

2 cups brewed espresso
1/4 cup coffee liqueur
1/4 cup Seven Tiki Rum
1‑1/4 cup granulated sugar
7 Tablespoons coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

Put the espresso, 3/4 cup of the sugar, 1/4 cup of the coffee liqueur and 1/4 cup Seven Tiki rum* into a heavy saucepan. Bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool. Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.

Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.

Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

*Add the Seven Tiki rum before simmering to cook off the alcohol. To kick things up a notch, add the Seven Tiki rum after simmering (but don’t serve it to the kids!).


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