I’m such a fan of coffee – flavoring that is. Ice cream, candy, and tiramisu are one (of my many) weaknesses. I’ve been on the hunt to create a tiramisu that is is delicious, tastes like the “real thing” and is “Approved”…Mormon Approved Tiramisu. It kind of rhymes, and I like it! It hasn’t been easy. Trust me. There have been some serious road blocks and frustrations, but in the end? I was victorious.
I mean seriously. Just finding the ingredients was a nightmare.
Ladyfingers – Amazon
Decaf coffee – (in a size that won’t feed me until I’m 73?) – Harmons
Mascarpone cheese – Days Market
Ok ok, so those were my biggies, and I’m being SLIGHTLY over-dramatic about the ingredients. The truth is I was stumped. How do I make something delicious and leave out two of the main ingredients (rum and coffee?).
- 6 egg yolks
- ¾ C. sugar
- ⅔ c milk
- 1¼ c. heavy cream
- ½ tsp vanilla extract
- 1 lb mascarpone cheese
- ½ c. decaf coffee (room temp)
- 2 (3 oz) packages ladyfinger cookies
- 1 TB cocoa powder
- Xylitol (as much as your heart desires)
- In a medium saucepan, whisk together the egg yolks and sugar until well blended.
- Whisk in milk and cook over medium.
- Stir constantly until boiling.
- Boil gently for 1 minute, remove from heat and cool slightly.
- Cover tightly and chill for 1 hour.
- In a different bowl, beat cream and vanilla until stiff peaks form.
- Pull custard out of fridge and whisk mascarpone into yolk mixture until smooth.
- Put coffee in a small bowl.
- Dip each ladyfinger into the coffee until soaked.
- Arrange half of the lady fingers on the bottom of a 9x13 pan.
- Spread half of the mascarpone mixture next, then half of the whipped cream.
- Repeat layers.
- Sprinkle with cocoa.
- Cover and refrigerate overnight.