Every year for my husband’s birthday I make him tiramisu. I’ve been doing this for so long now that I cannot remember the year the tradition began. Yet, somehow I’ve never shared my recipe with you. This year, I’m changing that.
Clark’s Birthday Tiramisu
- 8 oz mascarpone, room temperature
- 1/2 cup sugar
- 1/3 cup whipping cream
- 1 tsp vanilla
- 7 oz pkg ladyfingers
- 1 1/2 cups strong brewed coffee or espresso
- 2 tbsp Hershey’s Special Dark cocoa powder, divided
Make the mascarpone filling:
*I like to make my filling in a chilled metal bowl, but it probably isn’t necessary.
Using a hand mixer, beat the mascarpone, sugar, whipping cream, and vanilla until the mixture is creamy and stiff peaks form.
Building the tiramisu:
Dust the bottom of a square baking dish with one tablespoon of cocoa powder.
Pour half of the coffee into a shallow bowl. Dip half the ladyfingers one at a time in the coffee. Place in bottom of baking dish. Repeat until the bottom of the dish is covered with coffee-soaked ladyfingers. It may be necessary to break some of them. Press them gently into the bottom of the dish.
Spread the ladyfingers with half of the mascarpone filling. Be gentle as the ladyfinger sponge is fragile.
Pour the remaining coffee into the shallow dish. Dip the remaining ladyfingers one at a time in the coffee. Place them on top of the mascarpone filling.
Spread the remaining mascarpone filling on top of the second layer of ladyfingers. Dust with the remaining tablespoon of cocoa powder.
Refrigerate for a minimum of two hours or overnight before cutting and serving.