Italian for “pick me up,” Tiramisu is an espresso and booze flavored dessert made with mascarpone, cream and ladyfingers. A topping of grated chocolate is just one more sublime component.
My search for the perfect tiramisu recipe all started after a family holiday to Vancouver, British Columbia. My family relocated to this breathtakingly beautiful, cosmopolitan Canadian city when my dad took a year’s sabbatical at UBC. I learned to say about as “aboot,” been as “bean,” as well as spent the winter weekends skiing on Grouse Mountain and summers at Kits beach or sailing on English Bay. Bill and I had traveled to Vancouver as newlyweds, but we brought the whole family a few years back. The hubby and I dined at the famed, but now defunct, Lumiere, where Bill will always remember the chocolate cake with beets with disdain. But my most memorable dessert was the tiramisu at Romano’s Macaroni Grill (I had no clue it was a chain as it was in a charming old home!) The tiramisu portion was huge, creamy, luscious and richer than any I’d ever eaten. Truth be told, it was my son Tom’s dessert, but he was kind enough to let me sample spoonful after spoonful. I rarely order dessert, just politely mooch.
I returned home, certain that Google would produce the tiramisu recipe in seconds. No such luck. All I found was the scary calorie count (you don’t want to know!) of said dessert. So since Tom and I are both fans of coffee desserts, I figured I could do a few test runs to find the perfect copycat recipe of my own. The first, a supposed recipe from their sister restaurant, The Olive Garden, fell short. The flavor was nice, but the ratio of mascarpone filling to ladyfingers was off and it was slightly too soupy to cut nicely. Phooey. Tom was happy to take all the leftovers home as I could feel my pancreas cranking out insulin after all my taste testing. So I took that recipe, decreased the mascarpone and cream plus added some extra vanilla as well as rum to both the dipping liquid and the filling. Much better.
More Copycat Recipes from My Sunday Supper Friends:
- Copy Cat Orange Julius Recipe (sugar-free) by Simply Healthy Family
- Hard Rock Cafe’s Twist & Shout Shake by The Crumby Cupcake
- Bang Bang Cauliflower Bites by Cupcakes & Kale Chips
- Copy Cat: Outback Bloomin’ Sauce with Onion Petals by Sew You Think You Can Cook
- Nopal Dip by Cookin’ Mimi
- Copycat Hershey’s Syrup: Homemade Chocolate Syrup by Brunch with Joy
- Copycat Sriracha Sauce by Nosh My Way
- The Village Cafe’s Avocado Dressing by Jane’s Adventures in Dinner
- Applebee’s Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
- Applebee’s Shrimp and Cavatappi by Grumpy’s Honeybunch
- B.good’s West Side burger with chipotle salsa and avocado by Caroline’s Cooking
- Brie and Asparagus Pasta by Life Tastes Good
- Cheesecake Factory Cashew Chicken by Feeding Big
- Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
- Chicken Tikka Poutine by Sustainable Dad
- Chili’s Margarita Grilled Chicken by Lifestyle Food Artistry
- Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
- IHOP’s Ham, Egg & Cheese Melt by Food Done Light
- Chevy’s Sweet Corn Tomalito by The Wimpy Vegetarian
- Henri’s Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
- Panera Copycat Mac and Cheese by From Gate to Plate
- Copycat Cosmic Brownies by Hezzi-D’s Books and Cooks
- Cracker Barrel’s Double Fudge Coca-Cola Cake by Cosmopolitan Cornbread
- Friendly’s Monster Mash Sundae by The Redhead Baker
- Sheetz “Gobbz” Cookies by The Freshman Cook
- Tiramisu by That Skinny Chick Can Bake
- Yeasted Sour Cherry Coffee Cake by Pies and Plots
Check out my Delectable Desserts Pinterest Board for More Irresistible Sweets!
More of My Favorite Recipes Flavored with Coffee:
- 3 egg yolks
- 1 tablespoons dark rum
- ½ cup sugar
- 1 cups mascarpone cheese
- 1 teaspoon vanilla
- ¾ cup heavy cream
- 20-24 ladyfingers (I used a 7-ounce package of Savoiardi biscuit-type ladyfingers)
- ½ cup cold espresso
- ¼ cup Kahlua
- 1 tablespoon sugar
- 1 tablespoon dark rum
- 1 teaspoon vanilla
- Grated semisweet chocolate
- In the top of a double boiler (or rig your own by placing a heat safe bowl over a pan of barely simmering water), whisk together egg yolks, rum and sugar. Cook over simmering water while beating with a hand mixer till mixture triples in size, about 5 minutes. Remove pan with egg mixture from heat, mix in mascarpone and vanilla and set aside to cool slightly.
- Whip cream to stiff peaks, then fold about a third into egg mixture to lighten. Add the rest and gently fold till combined.
- Combine espresso, Kahlua, sugar, rum and vanilla in shallow dish (I used a Pyrex pie plate).
- Dip half of the ladyfingers very quickly into the coffee, and arrange on bottom of 8 x 8-inch pan (you may need to break a few to fit in the pan).
- Spoon half the mascarpone mixture over ladyfingers and smooth the top. Repeat with the rest of the ladyfingers and top with the remaining filling.
- Cover with a layer of plastic wrap and refrigerate for at least 6 hours. Dust top with grated semisweet chocolate, then cut into squares to serve.
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