I've never really fancied rum cake, fruit cake and other kinds of cake with alcohol. To me alcohol was meant to be drunk hard and straight! *hick* Since I'd been baking almost everyday lately, I was bound to bake with alcohol someday. That day finally came when I had to bake Tiramisu yesterday. The recipe was surprisingly simple and I didn't really have high expectations on taste 'cause it seemed like a plain refrigerator cake. I was wrong! Man oh man it was an explosion in my mouth. ^_^ Just had another slice and I've got a good buzzzzz going on. Haha. Now I LOVE alcohol in cakes. I thank the Barefoot Contessa for this.
Ingredients
6 extra-large egg yolks, at room temperature*
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Confectioners' sugar (optional)
Directions
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
Food Photo Details: Nikon D50, Sigma 18-50mm, 1/200, F8, SB600 1/2 Power from back left, Reflector up front.
- D
Quick Tiramisu
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