February 20, 2014 § 77 Comments

There are loads of tiramisu recipes out there, but this one, borrowed from Jovina from jovinacooksitalian is straightforward and when you have a teenage boy with a love for chocolate, but not a love for coffee, this is your cake.  No coffee in this tiramisu.  The best part, it has only six ingredients and after mixing you simply put it in the refrigerator for two hours.  A refrigerator cake…


I brought the ingredients home a couple of days before and let me just say we have all heard stories of mother’s who hide cookies and treats in the house so the kids don’t eat them all in one sitting.  Although I have been surprised to see a whole package of chips devoured in a blink of an eye, for the most part, I would rather not hide refreshments from the young man.  Now, as case in point, the ladyfingers.  He found the ladyfingers in the cupboard and was having a sweet time dipping them in milk, just long enough for perfect absorption and he was already a half a dozen in when I discovered his fun.  My first thought, the tiramisu!  He looked up at me and said, “These are great!  What are they?”  and then proceeded to happily give me a lesson on how to perfectly time the dipping without letting the cookie dissolve in the milk.   I sat down and dipped one, perfectly timed of course and yes! he’s right, they are delicious!  Then his friend stopped over and joined in.  At this point I relinquished my tiramisu idea, well at least until I run to the market and load up on ladyfingers. Oh, and it was Valentine’s Day.  Yes, this was going to be my “special” Valentine’s dessert.  Perhaps a bowl of leftover ladyfingers on the table after dinner will suffice.


When it was all said and done we were only down by eight, yes, I counted.  I made the tiramisu anyway and it was wonderful.  The process is so easy; melted chocolate, mascarpone and heavy cream whipped, chilled and dusted with cocoa. And lady fingers, don’t forget the layers of lady fingers.  Silky, creamy, chocolatey and rich;  it was like eating the centers out of a half-dozen truffles and we loved it.  Thank you lovely Jovina for the recipe and the inspiration to make a dessert I have loved for many years.

I n g r e d i e n t s

  • 2 tablespoons unsweetened cocoa powder, plus more for garnish
  • 1 1/2 cups heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 8 ounces mascarpone cheese, room temperature
  • 3/4 cup powdered sugar
  • 24 ladyfinger cookies (from a 7-ounce package)

M e t h o d 

In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside.  In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments and stir until melted. Cool to room temperature.

Transfer cooled chocolate mixture to a mixing bowl; add cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat filling until fluffy, about 2 minutes.  Spread 1 cup of chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in the bottom of the dish; spread with 1 cup of chocolate filling. Repeat with three more layers, ending with filling.  Cover tiramisu and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder or shaved chocolate before serving.


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