If you go anywhere in the world you will at least come across one restaurant that serves this dish. However, it may be made in an entirely different manner. Like so many authentic Italian dishes, there is no one true way in which the dish is made. Though, I have had many nightmares that there is a secret Mafia of old Italian women who beat you with a pizza peel if you don't make the dishes exactly as they should be.
Tiaramisu can be prepared in many different ways. For instance, one women might make the dish with no mascrapone while another prefers an alcohol infused custard. One person will tell you to put the layers in a spring form pan but another might use a glass 9x13 pan. Then there are those who make it with lady fingers where others make it using layers of sponge cake. Long story short, there is no right way to make Tiaramisu.
My version of this classic Italian dish is what I like to call the wallet friendly version. First and foremost, I do not use mascarpone in my tiaramisu (my apologies to the classic Italian cuisine Mafia). Alot of the times when I send someone out for it they end up having to go through about five grocery stores before finding it, if at all, and then they have to shovel out loads of cash just to purchase it. Secondly I don't use lady fingers (saying this probably now constitutes a hit), I prefer the absorbency of sponge cake so that the dish stays together when I cut it. And, lastly, I make my tiaramsu a bit adult friendly with a special 21 and over ingredient.
Tiaramisu
6 egg yolks
1 1/4 cups sugar
1 (8 ounce container) cream cheese
1/4 cup sour cream
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cup whipping cream
1 layer (9 inch) pre-maid sponge cake
3/4 cup Kahlua or other espresso flavored liquor
1/4 cup hazelnut flavored instant coffee powder
1/4 cup unsweetened coco powder
In a medium sized glass bowl (it has to be glass even metal has bad effects) whip the egg yolks and sugar, until the mixture turns a lemony yellow. Bring a medium saucepan of water to boil and place the glass bowl with your egg mixture on top, creating a double boiler. Reduce the heat to low and whisk the mixture vigorously for 8 to 10 minutes. Then remove the mixture from the heat and allow to cool.
While the egg mixture cools use a serrated knife to split the 9 inch sponge cake into 3 equal sized layers. Once this is done prepare a 9 inch spring form pan by placing a layer of plastic wrap (this may take two pieces) on the underside (aka the one that does not get placed on the inside of the pan when sealed) of the pan and line the inner sides (aka the sides that do touch the food). This is to ensure that the dessert doesn't stick to the sides, while making sure the plastic wrap does not go to the serving table.
In a small bowl combine the cream cheese, sour cream, and milk. Mix well then fold into the cooled egg mixture. Combine the whipping cream and vanilla and whip until very stiff peaks form. Gently fold this into the egg mixture and set aside.
To assemble place the first layer of sponge cake into the pan, brush the layer generously with the Kahlua, then spread 1/3 of the cream mixture on top. Repeat these steps two more times making sure to press the cake layer down onto the cream. Refrigerate the dessert for 2 hours or overnight (at this stage you can cover it tightly and freeze it for up to 1 month). When ready to serve combine the instant coffee and coco powder and dust the top of the tiaramisu generously. Remove the sides from the spring form pan and discard the plastic wrap. Serve immediately.
Serves 8-10
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