christmas day is so special to us, not just because it is a holiday, but because we got engaged on christmas day several years ago. after ryan proposed to me, we had tiramisu for dessert. it has always been one of our favorite desserts, and we have made it a tradition each year since then to have tiramisu for dessert on christmas day.
my mom made the tiramisu for dessert the year we got engaged, and keeping with tradition, she made it again for dessert this year as well. as always, she did such an awesome job! my mom's tiramisu is so delicious, and it brings back so many great memories too!
prep time: 10-15 minutes
cooking time: 8-10 minutes
refrigeration time: 6-12 hours
yields: 10-12 servings
4 large egg yolks
2 tablespoons milk
2/3 cup granulated sugar
16 oz. mascarpone cheese
1/4 teaspoon pure vanilla extract
1 cup heavy cream
1/2 cup cold decaffeinated coffee/espresso
25-30 lady fingers
in a double boiler, whisk together the egg yolks, milk, and sugar. heat the mixture until thickened, stirring often (about 8-10 minutes). remove the mixture from the heat. pour the mixture into the bowl of an electric mixer, and add the mascarpone cheese and vanilla. beat well until no lumps remain (about 2-3 minutes). in a separate bowl, whip the heavy cream with a hand mixer until thickened into whipped cream. gently fold the whipped cream into the mascarpone cheese mixture until it is completely incorporated. (be careful not to over mix, or the cream mixture will deflate.) set the cream mixture aside.
pour the cold coffee into a shallow bowl and quickly dip the lady fingers into coffee. (be careful not to over saturate the lady fingers, or they will be too soggy.) place the moist lady fingers around the edge and around the bottom of a 9-inch round spring-form pan. dust the lady fingers with cocoa powder. spoon half of the cream mixture evenly over the lady fingers. add a second layer of moist lady fingers, followed by a second layer of the cream mixture. dust the top layer of the cream mixture with cocoa powder. chill the tiramisu for several hours (or overnight) before serving in order to let the flavors blend together.