Tiramisu

 

Tiramisu Yield: 9”x13” Pan (12-18 servings)
Ingredients:	Rich, creamy and so easy!  Made with Lakeside Farmstead 40% Cream, lady finger cookies soaked in Kahlua infused espresso, mascarpone, flakes of dark chocolate layered throughout, and dusted with cocoa and more chocolate flakes to finish.
3 Cups Lakeside Farmstead 40% Cream 454g Mascarpone 2/3 Cup Granulated Sugar 3 tsp Vanilla 3 Cups Cold Espresso 8 Tbsp Kahlua 1 package (400g) Lady Finger Cookies 3 Tbsp Cocoa Powder 100g 74% Dark Chocolate, flaked or grated
Method: 1.       Make 3 cups of strong espresso.  Set aside to cool. 2.       Grate the dark chocolate or flake it using a sharp knife.  Use any chocolate you prefer, I used 74% dark chocolate because it goes so well with espresso.  Make sure to use good quality chocolate, not baking chocolate. 3.       Add cream to a mixing bowl and whip on medium speed until light and foamy.  Slowly add the sugar, then the vanilla while continuing to beat to medium peaks.  Add the mascarpone and mix until combined.  4.       Add Kahlua to the cooled espresso.  It must be cool or the lady fingers will turn to mush as soon as you dip them.  Use any coffee liqueur or non-alcoholic coffee flavouring syrup you prefer. I used Kahlua because it was in my cupboard and it’s delicious in espresso.  Quickly dip the lady fingers in the cooled espresso mixture.  Be careful, they soak up the espresso very quickly, just dip them in and immediately take them out.  Only do 1-2 lady fingers at a time or you’ll end up with a pile of mush.  Lay the dipped lady fingers in a single layer on the bottom of a 9”x13” cake pan.  5.       Smooth half the cream/mascarpone mixture over the first layer of dipped lady fingers.  Sprinkle with half the flaked dark chocolate. 6.       Add another layer of espresso dipped lady fingers.  Smooth the remaining cream/mascarpone mixture on top.  7.       Dust cocoa powder generously over the top (I use a fine mesh strainer to do this).  Sprinkle with more flaked dark chocolate. 8.       Refrigerate for at least 4 hours.  It’s best to refrigerate overnight if you can.  Tiramisu is best made in advance to allow the flavours to blend.  9.       Serve & Enjoy! *Will keep in the refrigerator for up to 3 days.  *To freeze: Make completely, but don’t dust with cocoa powder or the final sprinkle of dark chocolate.  Cover tightly and freeze for up to 3 months.  Thaw in the refrigerator overnight and dust with cocoa powder and sprinkle the dark chocolate on top before serving. *To Make Individual Servings: Instead of using a 9”x13” pan use 250ml mason jars. Layer as you would in the pan, but in the jars instead.  I found that 1 lady finger broken in half and a ¼ cup scoop of cream/mascarpone mixture per layer worked very well in a 250ml mason jar.  You can use a piping bag to pipe the cream/mascarpone mixture layers into the jars too.