24 ladyfingers, halved lengthwise
1T dark rum or Vin Santo
1 # mascarpone
4 ea egg yolks
¼ c Bella Cucina Dolci Nocciola
1 c heavy cream
12 ea chocolate covered espresso beans, garnish
shaved chocolate for garnish
While the coffee is still warm dissolve 3 tablespoons of sugar in it and stir in the rum or vin santo.
Using a Kitchen Aid with the paddle attachment, blend the remaining sugar into the mascarpone, yolks, and dolci nocciola until smooth and creamy.
To Assemble the Tiramisu: Have twelve 5 oz ramekins or bowls ready. Dip two halves of the ladyfingers in the bottom of the bowl. Press down gently and repeat with all other bowls. Top the layer of ladyfingers with 2 tablespoons of the mascarpone mixture. Put another layer of ladyfingers on top of the mascarpone, press down gently.
Switch the paddle attachment on the Kitchen Aid for the whisk attachment. Whip the cream into the remaining mascarpone mixture until light and fluffy. Top each bowl with 2 tablespoons of the cream mixture. Garnish the Tiramsu with shaved chocolate and an espresso bean.
Cover and refrigerate until ready to serve. Will keep for two days.
Buon appetito! copyright 2011 Alisa Barry