amorous encounters inspired by tiramisu

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As a finale to my Seduction Meal I wanted something sweet, seductive and sensational when I hit upon the idea of Tiramisu; a delightful dessert with a blend of luscious sensations…mocha, cream, rum, coffee, and of course, the delicate tease of the lady fingers–mmmm! This dessert certainly fit the bill.

tiramisu.jpg
So I set about with my online search for the right recipe. After a few minutes, I came across a site called Heavenly Tiramisu which is filled with everything you every wanted to know about Tiramisu. The history of the dessert, restaurants are rated on tiramisu served across the country, and there is a very good collection of Tiramisu recipes featuring three types: Basic Tiramisu, Tiramisu Varieties, and Healthy Tiramisu (…is there such a thing?). Who ever put this site together is one BIG Tiramisu fan! Here’s a line from the site that caught my eye:

Stories are told about how Tiramisu was the favorite of Venice’s courtesans, who needed a “pick me up”
(the literal translation of “tirami-su”) to fortify themselves between their amorous encounters.
True? Probably not. But it makes for a colorful history.

While I found many delicious recipes on Heavenly Tiramisu and other sites, the recipe that grabbed my attention is adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns, which I found on AARP’s web site.

All I have to say: I would proudly serve this up to any courtesan in Venice, and better yet, to the love of my life.

Tiramisu
Serves 8
Note: For the best results, make this 24 hours in advance of serving

1 cup heavy cream
 4 large egg yolks
1 tablespoon dark rum, Amaretto, Kahlua, or Godiva liqueur (I used dark rum)
1 scant tablespoon chocolate syrup
1/3 cup superfine sugar
1 2/3 cups mascarpone, soften at room temperature for 1 hour
3 (3 1/2-ounce) package lady finger cookies
3 cups very strong, cold coffee
Cocoa powder, for dusting

In a large, cold bowl, whip the cream to stiff peaks. Refrigerate until ready to assemble the tiramisu.

In the bowl of an electric standing mixer, combine the egg yolks, rum, chocolate syrup, and sugar. Beat the mixture at a high speed for 2 minutes. It should be quite thick and leave a trail when the beater is lifted away. Place the softened mascarpone in a large mixing bowl, and gently fold in the beaten egg-and-chocolate mixture. Fold in the chilled whipped cream.

Dip each ladyfinger briefly into the coffee, and arrange in rows on the bottom of a rectangular (preferably 6-inch x 12-inch) baking dish. Gently spread an even layer of the mascarpone mixture over the ladyfingers, and top with a second layer of coffee-dipped ladyfingers. Spread with the mascarpone mixture, make a third layer of ladyfingers, and end with a layer of the mascarpone. Cover the pan tightly with plastic wrap, and refrigerate for no less than 24 hours, and up to 36 hours. Cut into squares for serving, and dust each one generously with cocoa powder.