Last night I had “snacks” for our handbell rehearsal. We take turns bringing something to eat/drink for our break time since the rehearsal is three hours long. For the big part of my treat I made tiramisu. It’s my own recipe.

A few years ago I traveled to Italy and was able to have tiramisu in Rome and in Perugia. When I came back to the U.S., I noticed that the tiramisu you get in restaurants here like Olive Garden or Fazoli’s was different. It’s definitely “cakier” and has a different taste. The tiramisu that I had in Italy was more like a custard rather than a cake.

I searched the internet, combined several recipes and added my own elements to make a recipe that produces a tiramisu that’s VERY much like what I had overseas. I share it here for anyone who’d like to try it. If you do, please leave a comment with your, um, comments. :-) Also, please share any tiramisu stories you have. Thanks!

Scott’s Tiramisu

Ingredients

6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese (usually 2 containers)
6 egg whites, stiffly beaten
1/4 cup heavy cream
1-2 tsp rum extract (or 1-2 tablespoons rum) - optional
1-1/4 cups espresso or double-strength brewed coffee, cold
25 ladyfingers, split open, preferably soft (often 2 packages = 24, which works)
2 tablespoons unsweetened cocoa powder (dark or semi-sweet will also work)
1/8 cup mini semisweet or dark chocolate chips - optional

Directions

1. In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon, gently stir in mascarpone cheese, beaten egg whites, cream and 1 tsp. rum extract; stir until smooth. Set aside.

2. Dissolve remaining 2/3 cup sugar in coffee. Add 1 tsp. rum extract. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place half the ladyfingers in a single layer in a 9 x 13 inch baking pan. Spread a layer of half the cheese mixture over the ladyfingers; sprinkle with 1 tbsp. cocoa powder. Sprinkle chocolate chips evenly over surface (optional). Repeat layers, omitting chips on top.

3. Cover and refrigerate for several hours or overnight.

(Note: Some people prefer less rum flavor, in which case, you can eliminate the rum extract from the coffee or from both parts.)

There are many variations of tiramisu, even in Italy. Some cook it, some don’t. Some use ricotta cheese (I’ve heard), but I haven’t tried that. Some use soft ladyfingers and some use harder ones, which I think result in the firmer texture in the end.

Some people prefer to omit the rum, while others (such as I) like it. If you use real rum, be careful not to overdo it–the taste can quickly get strong and overpower the other flavors.

The mini chocolate chips in the center are unusual. I had some tiramisu in Perugia, Italy, that had little chocolate bits like that in the center. I thought it made a wonderful little surprise during eating. Again, don’t overdo the amount. The tiramisu should have a consistency that is like pudding or custard and each bite should not be loaded with crunchy chocolate chunks.

It helps to let the flavors blend for at least a few hours. Making it one day ahead seems to work just fine.

So there you go. My own personal tiramisu recipe. I hope you enjoy it and if you try it, please do come back here and leave me some feedback. Thanks!