Red Dirt Tiramisu

Anniversary, Birthday, Brunch, Dessert, Dinner, Food, Good eats, High tea, Valentine's Day / By

Red Eye Tiramisu

“Bold. Dark. Creamy and “Kau-Kau”.
That’s how the girl loves her tiramisu.
In Malaysia, “kau-kau” (pronounced as”cow-cow” means “strong”.)

This special birthday dessert is dedicated to Nina, my second daughter. A night owl, she helped me breathe life into this blog. Wouldn’t a Red Dirt Tiramisu be the perfect pick-me-up for her?

So what’s the story on this Red Eye Tiramisu?

First, the dynamic duo. “High-octane” strong, brewed coffee and Kahlua. Marry it with fluffy, luscious melt-in-your-mouth zabaglione, mascarpone cheese, and cream mixture. Spike it with sweet marsala. Generously dust it with soft, silky dark cocoa powder. As it sits in the fridge overnight, it’ll call your name.

Red Eye Tiramisu

Nina likes sliceable tiramisu. So after experimenting randomly with many amazing tiramisu recipes, I finally settled for THE recipe. It’s the one printed on the Alessi Autentico Lady Fingers Biscotti Savoiardi. It’s a keeper – both the recipe and the lady fingers. The star of this recipe? The lady fingers of course. It absorbs the coffee-kahlua mixture well, stays firm, and gives the tiramisu a nice fluffy, cake-y texture in the mouth.

I did improvise the recipe a wee bit though. The recipe calls for three layerings. I only made two. A total of 44 cookies were used in this recipe. I used 22 cookies for the first layer and another 22 cookies for the second layer. Once the cookies are dipped into the coffee mixture, they cooperate. Arranging them in a single file becomes a breeze.

Ina Garten says that when you make a dish that calls for wine, use the kind of wine that you like to drink. Likewise, for this tiramisu, use the kind of coffee that you like to drink.

Using a Bialetti, I brewed Wholefoods Red Cab coffee.  In the past, I’ve also gotten equally great results with Alessi Caffe Espresso, brewed Starbucks Verona, Dark Italian Roast, Colombian, and LavAzza Caffe Espresso. Instant coffee will be fine, too. Once out of curiosity, I used 2 sachets of Nescafe Taster’s Choice. It turned out great, too.

Feel free to tweak the recipe. If you don’t try, you won’t know, right? As I’ve mentioned earlier, the original recipe is already a pretty darn good one. It’s so good, it’s lady fingers licking good!

Red Eye Tiramisu

Red Dirt Tiramisu

Line a 9×13 inch pan with parchment paper or aluminum foil. Let the sides hang over the sides, so that it will be easy to lift the dessert off the pan once it has set in the fridge. That way, it will be easy to slice.

For the Zabaglione
5 egg yolks from large grade eggs
¼ cup sugar (I removed 1 tablespoon of sugar)
½ cup marsala (I used Marsala VQPRD Fine strongly recommended by the salesperson at the local liquor store)

Method    (I followed the exact same method stipulated on the Alessi packet.)

  1. In the top part of the double boiler, beat eggs and sugar together until the mixture is pale yellow in color. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
  2. Place egg yolk mixture over water and gradually add Marsala, beating continuously.
  3. Scrape bottom and sides of pan occasionally and cook 6-10 minutes or until soft mounds can be formed.
  4. Transfer to bowl, cover and refrigerate for 30 minutes.

For the Mascarpone Cheese/Cream & Zabaglione Mixture

I cup whipping cream (I used Heavy Whipping Cream by Original Valley)
1 ¼ tablespoons sugar (I used Baker’s Sugar)
I lb. mascarpone cheese (I used Wholefoods Farmstead Cheese. FYI, Vermont Creamery Mascarpone cheese is equally yummy)
1 recipe refrigerated zabaglione (see recipe above)

Method

  1. Whip cream with sugar until soft peaks form.
  2. Fold in the refrigerated zabaglione. Mix until well-blended.
  3. Cover and refrigerate the mixture for 1 hour.

The Coffee Mixture

1 ½ cups brewed coffee (I used Whole Foods Red Cab coffee and a Bialetti’s to brew the coffee)
1 ¼ tablespoons of sugar (I used Baker’s Sugar)
½ cup of Brandy or Marsala (I used Marsala VQPRD Fine)
1 tablespoon vanilla essence
2 tablespoons of Kahlua — optional

Method

In a separate bowl, mix coffee, sugar, Marsala, vanilla essence, and Kahlua.

Assembling the tiramisu 

44 pieces of Alessi Autentico Lady Fingers Biscotti Savioardi
The Coffee Mixture
1 recipe mascarpone cheese, cream & zabaglione mixture — divide into two equal parts
1/2 cup unsweetened cocoa powder  for dusting –divide into two equal parts (I used Hershey’s 100% Cocoa Powder)

  1. Inside the 9×13 lined pan, dip 22 cookies/lady fingers in to the coffee mixture, one at a time.
  2. Arrange the cookies neatly in a single file (see picture below).
  3. Spoon and spread one 1/2 of the zabaglione & mascarpone cheese/cream mixture over the cookies. Even the top with a spatula.
  4. Using a sift, drizzle ¼ cup of cocoa powder evenly on top.
  5. Repeat the process. Begin by arranging the remaining 22 cookies.
  6. Follow with the remaining mascarpone cheese, cream & zabaglione mixture.
  7. Lastly, dust the top of with remaining 1/4 cup of cocoa powder.
  8. Cover and refrigerate overnight so that the cookies and the beautiful cream mixture will set nicely.

Note: I usually let the tiramisu sit for 48 hours before slicing it. To slice a piece of tiramisu, place a clean, sharp knife directly over a medium hot plate, or dip the knife in hot water, wipe it dry with a paper towel, then, slice it to the desired size.

Additional note: May I suggest leaving the sliced tiramisu in the freezer for about 10 minutes prior to serving? That way, it will be nicely chilled. That’s the way we like it!

Red Eye Tiramisu
This piece is calling my name 🙂

As you can see, this tiramisu stands like a “cake” and cuts well like a “cake”. It has the right amount of zabaglione. It’s pure heaven, totally refreshing, and addictive.

Reflections:

A couple of points to ponder.

  1. For that extra decadence: After spooning the first layer of the zabaglione, mascarpone cheese & cream mixture on to the coffee-dipped lady fingers, sprinkle a couple tablespoons or so of grated Odense almond paste. It will take the tiramisu to a whole new Va Va Voom level.
  2. For a “surprise me!” factor: Just before serving, grate 1/2 teaspoon of orange zest on the tiramisu. It will add another layer of subtle citrusy blast in the mouth.
  3. What happens in this pan, won’t stay too long in this pan. 

Just word of caution: lovely recipe on the Alessi packet can be a little confusing. Hopefully, you’ll find this recipe a bit easier to follow.

So tell me, what’s your tiramisu story?  Do you know a “master” who makes it? Is there a particular style or surprising ingredients that you/she/he uses to make one?  I’d love love love to hear from ya, too!

Red Eye Tiramisu

 

To Nina, and to all you summer birthday babies out there. Enjoy this Red Dirt Tiramisu made specially for you.

Happy Birthday!  🙂

Lots of love,
Tee