Tiramisu Lover and Recipe

Friday afternoon my office building treated all tenants to a very nice miniature desserts social.  They had different kinds of seasonal sugar cookies, brownies, cheese cakes, and lemon squares, etc.  Hot chocolate and apple cider were also served and accompanied with mini marshmallows, whipped cream and cinnamon sticks.            Now I think about my favorite dessert, tiramisu.  I found a recipe a while ago and would like to try to make it one day.  Below is the recipe as you also might be interested in baking this wonderful dessert for your family and friends.  Let me know how you like it and show me some pictures if you like.               Finally, I would like to thank God as He is the only one who created all kinds of foods for us to enjoy and gave us a tongue to taste.  Lord, you are so good.  Have you also found that the Lord is good?  If so, what did you do to share His goodness with others and let them taste this wonderful gift?  If not, do you want to experience His goodness today?  You can own this free gift now by putting your faith in Jesus, He promises to give you eternal joy. Psalm 34:8  Taste and see that the LORD is good; blessed is the man who takes refuge in him. Recipes (from America's Test Kitchen):  Tiramisu Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1. Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so. Be certain to use hard, not soft ladyfingers. Serves 10 to 12 2 1/2     cups strong black coffee , room temperature 1 1/2     tablespoons instant espresso powder  9     tablespoons dark rum  6     large egg yolks  2/3     cup sugar  1/4     teaspoon table salt  1 1/2     pounds mascarpone cheese  3/4     cup heavy cream (cold) 14     ounces ladyfingers (42 to 60, depending on size) 3 1/2     tablespoons cocoa , preferably Dutch-processed 1/4     cup semisweet or bittersweet chocolate , grated (optional) 1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside. 2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside. 3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside. 4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish. 5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone. 6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled. Step-by-Step: Dip, Don't Submerge Oversoaked: This ladyfinger was fully submerged in the coffee mixture for 2 to 3 seconds. The coffee mixture has penetrated all the way to the center of the cookie. Perfectly Soaked: This ladyfinger was dropped into the coffee mixture, rolled, and removed within 2 to 3 seconds. The coffee mixture has not completely saturated this cookie. Step-by-Step: Assembling Tiramisù 1. Arrange soaked ladyfingers snugly in single layer in baking dish. 2. Spread half of mascarpone mixture over ladyfingers. 3. Dust half of cocoa over mascarpone mixture. Repeat layering.