Tiramisu

Tiramisu is one of those desserts that looks really complicated, but it's actually a treat you can make with relative ease as long as you have a little bit of time on your hands.  And it's one of my favorite "desserts served cold."  (You know what I mean--cookies and pies often seem best when they're still warm from the oven, but tiramisu is at its most delicious around 38 degrees F.)

Sometimes this sweet treat has raw eggs in it.  And while those varieties--like Giada's version, for instance--are delicious, I like to make mine with zabaglione (an Italian custard) instead.  In other words, no raw eggs.

This dish takes some time to put together and also needs some time to chill in the refrigerator, so be sure to give yourself a good 6 hours before you want to serve it.  Since this dessert is all about the coffee flavor, here's Mississippi John Hurt singing "Coffee Blues."

Ingredients:
--1 package Savoiardi ("ladyfinger" cookies, and you'll need about 30)
--6 large egg yolks, separated
--1/3 c. granulated sugar
--1/3 c. brandy
--16 oz. mascarpone (usually two small tubs)
--1/2 c. heavy whipping cream
--2 tsp. vanilla extract
--2 c. very strong coffee, brewed and cooled
--1/4 c. cocoa powder
--1/2 c. shaved dark chocolate

(Note: you'll need to brew and cool your coffee ahead of time so it's ready to go.  You can substitute strong coffee for espresso, but I like to use a French press to make a really strong and flavorful coffee for the tiramisu.)

In a double boiler, whisk egg yolks and granulated sugar constantly until the mixture just begins to thicken.  Slowly add the brandy, whisking constantly, until it's combined.  Continue to heat mixture, whisking, until you have a creamy, medium-thick custard (about 4 or 5 minutes).  Now you've got yourself "zabaglione," or an Italian custard.  Cover with plastic and allow to cool in the refrigerator for about 30 minutes.

In a stand mixer with the paddle attachment, beat the mascarpone, vanilla, and whipping cream until fluffy, about 2-3 minutes.  Slowly add the zabaglione to the mixture on low speed until it's combined.  Set aside.

In an 8x8 baking dish, place approximately 10 ladyfingers (just so the bottom of the dish is covered).  Using a teaspoon, drizzle the coffee over the ladyfingers until they're wet with coffee (you don't want them dripping, but you want them soft).

Next, using a spatula, spread about 1/3 of the cream mixture onto the lady fingers.

Then top with about 1/3 of the cocoa powder and 1/3 of the dark chocolate shavings (by the way, if you like a little less chocolate, you could just use either the cocoa powder or chocolate shavings).  Repeat two more times until you have tiramisu!  Chill covered in the refrigerator for about 2-3 hours.

Store leftovers in the fridge.  This won't keep for more than about 48-72 hours, so eat up!