Chocolate mousse was our first thought, then chocolate cake (which we are making as well - my mom likes to make as many options in one meal as possible), and then the perfect idea - Tiramisu!
I made my own mascarpone cheese - its super easy, and inexpensive. The recipe is below.
Tiramisu:
- 2 1/2 cups of strong black coffee, room temperature
- 1 1/2 tablespoons of instant espresso powder
- 6 large egg yolks
- 2/3 cup of sugar
- 1/4 teaspoon of salt
- 1 1/2 pounds of mascarpone cheese
- 2/3 cup of heavy cream
- 14 oz. of ladyfingers (42-60, depending on the size)
- 3 1/2 tablespoons of cocoa, preferably Dutch processes
Stir coffee and espresso in a wide bowl until espresso dissolves; set aside
In a bowl of a standing mixer with a whisk attachment, beat yolks until combined. Add sugar and salt and beat on medium high until pale yellow, 1-2 minutes. Scrape down the bowl.
Add mascarpone cheese and beat on medium speed until no lumps remain. Scrape down the bowl.
Transfer mixture to a large bowl and set aside.
In the now empty mixer, beat cream on medium speed until frothy. Increase speed and beat until cream holds stiff peaks.
Repeat dipping and arranging ladyfingers; spread remaining mascarpone mixture, and dust with 1 1/2 tablespoons of cocoa. Wipe edges, cover with plastic wrap, and chill.
Mascarpone cheese:
You will want to start this the night before you plan on making the tiramisu, since it needs to set 12-18 hours. This recipe makes 1 1/2 lbs of cheese:
Using a spatula, fold cream into mascarpone. Set aside
Working on at a time drop ladyfingers into the coffee mixture, roll, remove, and transfer to a 9x13 glass or ceramic baking dish. (entire process should take no longer the 3 seconds per cookie. You do NOT want to soak the cookies)
Arrange cookies in a single later in the baking dish, breaking ladyfingers if needed.
Spread half of the mascarpone mixture over the lady finders; use spatula to spread it evenly. Dust 2 tablespoons cocoa over the mascarpone.
Repeat dipping and arranging ladyfingers; spread remaining mascarpone mixture, and dust with 1 1/2 tablespoons of cocoa. Wipe edges, cover with plastic wrap, and chill.
Mascarpone cheese:
You will want to start this the night before you plan on making the tiramisu, since it needs to set 12-18 hours. This recipe makes 1 1/2 lbs of cheese:
- 2 cups of heavy cream
- 1 tablespoon of cream of tarter, or lemon juice
Put the heavy cream in a saucepan, and heat on medium high until it reaches 180 degrees. Add the lemon juice or cream of tarter and simmer for 3-4 more minutes. Remove from heat and let cool down a little.
Meanwhile, line a fine mesh strainer with cheese cloth or coffee filters, and set over a bowl. Pour the cheese into the strainer, cover, and put in the fridge for 12-18 hours, or till it resembles cream cheese.
Enjoy!