Featured in the May 2017 edition of 'In The Loop

Since Mother's Day falls in May and one of my moms favorite dessert is Tiramisu, I Thought what better to make and to share my version of this layered classic cake. Tiramisu means "pick me-"up in Italian. So lets get mixing and celebrate!

Ingredients:

3 Egg yolks
3/4 cup Sugar
1 3/4 Spiced Rum
1 cup Mascarpone cheese
1 cup Heavy whip cream
2 teaspoon Expresso powder
1 cup boiling Water
1- 7-ounce Crisp Ladyfingers
2- ounces Bittersweet Chocolate, finely chopped
Cocoa Powder, for dusting

Ingredients: Step 1 Zabaglione aka Custard

3 Large Egg yolks
1/4 cup Sugar
1/2 cup Spiced Rum

Ingredients :Step 2

1 cup Mascarpone cheese, room temperature
1 cup cold heavy cream, whipped

Ingredients: Step 3

2 teaspoon expresso powder
1 cup boiling water
1/2 cup sugar
1 1/4 cup spiced rum

Directions:

Step 1 Make the zabaglione (custard) whisk egg yolk with 1/4 cup sugar in a medium heat proof bowl that fits on top of a pot filled with water do not have bowl touch water. On medium heat stir in 1/2 cup rum, whisking consistently until mixture is foamy light custard consistency. Remove from heat and cool completely.

Step 2 Blend together whip cream and mascarpone, when step 1 completely cooled add together, keep covered and refrigerated until assembly

Step 3 Mix all ingredients expresso, water, sugar and rum together in a shallow pan, set aside

Step 4 Ready to assemble in a 9 inch dish the Tiramisu- Take lady finger and dip each side quickly into the expresso liquid, lay in the 9 inch pan filling the entire bottom then spread a layer of cream over lady fingers and sprinkle evenly your chopped chocolate repeat process and top with the remaining cream and dust with cocoa powder. Refrigerate for 6 hours ( best overnight) before cutting and serving.

For more recipes DeliciouandSimple.net