I was in charge of dessert and, having planned the dessert before the dinner had been decided on, it did not quite fit the rustic Texas dinner. I made tiramisu. And let me tell you, it is so much simpler than I thought it was to make. See for yourself!
Isn't it beautiful? It came out perfectly, which is hard to do the first go 'round. The only thing I will do differently next time is not soak the ladyfingers in the espresso as long. I did 3 seconds this time around, and should have done 2 seconds. The bottom layer of ladyfingers melted into mush quickly. But the second layer turned out well, but that was because I started running low on espresso and therefore only dunked them for a short time. Lesson learned.
The recipe I used is from Giada De Laurentiis and I only changed one ingredient. Not having any rum on hand, and not wanting to buy a bottle for two tablespoons, I substituted Kahlua and it did not appear to adversely affect the dessert. Oh, and in case you had no idea how many cheese ounces were in a pound, it is 32 ounces. Also, the recipe, though it says to put this in a 13x9 dish, that is not true. Something closer to a 9x9 would work better. Or, you could double the recipe for a 13x9. If you tried the recipe as is in a 13x9, the ladyfingers would be few and far between and the cheese layers quite thin.
The taste of this dessert is wonderful. The cheese has been whipped up so it is light, creamy and sweet. The espresso is sharp and cuts through the cream excellently. Taking a bite, you want to let it sit and marinate on your tongue, getting all those scrumptious flavors. I think I could eat tiramisu every day. I would be overweight, but my taste buds would be very happy.
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