TIRAMISÙ ALLE MANDORLE (Tiramisù Almondine)

TIRAMISÙ ALLE MANDORLE

Tiramisù Almondine

Ingredients

6 large Egg yolks

2 lbs. Mascarpone, at room temperature

3/4 c. Granulated sugar

3/4 c. Whole milk

1-1/2 c. Strong brewed coffee

1/2 c. Amaretto (or other good almond liqueur)

32 Savoiardi (crisp Italian lady fingers)

1/4 c. Unsweetened cocoa powder

3/4 c. Almonds, thinly sliced (or slivered)

Directions

    • Place a heat-proof glass or ceramic bowl over a saucepan with about 1” of boiling water (or use a double boiler).  The bowl must not touch the water.  (I find Pyrex™ works best.)

    • Whisk together the egg yolks and sugar until the sugar has dissolved.

    • Slowly whisk in the milk until light and foamy, about 8-10 minutes.  If you use a thermometer, it should read at least 170º F.

    • Remove bowl and set in a larger bowl filled with ice water.  Whisk the custard until cooled, about 2 minutes.

    • Put the mascarpone in a large bowl.

    • Fold the custard into the mascarpone with a large silicone (or rubber) spatula until just combined.

    • Whisk the mixture until smooth, but do not over-mix.

    • In a shallow dish (such as a pie plate), stir together the coffee and liqueur.

    • Dip the savoiardi (ladyfingers) into the coffee-liqueur until soaked but not soggy.

    • Arrange 8 savoiardi in a single layer at the bottom of a 9”x13” baking dish lined with plastic wrap.  (The plastic wrap should be two layers : one horizontal and one vertical, overlapping the sides of the dish by a good 3”.)

    • Place 1/4 of the mascarpone mixture over top of the savoiardi.  Smooth with an offset spatula.

    • Repeat with another layer of 8 savoiardi, followed by another 1/4 of the mascarpone-custard, to form 4 layers.

    • Using a small mesh strainer, sprinkle the cocoa powder evenly over the top.

    • Sprinkle the almonds over top (and chocolate shavings, if desired).

    • Wrap firmly with the overhanging plastic wrap, and refrigerate 6-8 hours up to overnight.

    • Unwrap and cut into 8 squares or 16 rectangles, and serve at once.

There’s hardly an original Tiramisù recipe to be found.  Just about everything has been done, so while this is likely not the only almond-influenced one, it is my way of doing it.  Naturally.

As desserts go, this one is simple if a bit laborious.  But it’s worth every delicious, creamy bite of it.  I’ve been known, in the absence of dark chocolate shavings at hand, to drizzle it with good ol’ chocolate syrup, just to close the chocolate cravings gap.

Dolci per il mio dolce!

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.