MEMORIES from 2018: MY TWIN DAUGHTER SUZY’S TIRAMISU, NOT A WEEKLY DESSERT TO MAKE, HOWEVER, SOOOOO GOOOOOOD!

Full circle. I taught my twin daughters how to cook and today Suzy taught me how to make an advanced dessert, and I was just an observer. I am such a proud mama, my three kids can cook a storm, smile.
 
I call this an occasional dessert to enjoy because it’s so rich in ingredients and furthermore, not very simple to make. I think she got the recipe from the internet. When you figure out the mascarpone, chocolate, heavy whipping cream, etc., you know that this is not for the faint of hearts.
 She worked so hard making it, but it was 100% worth it. My advice to you? Eat it in moderation and have a good number of people ready to eat it all, so you don’t have left overs to eat the next day. LOL!
 
Approximate Prep and Cooking Time: 45 minutes’ plus
Approximate Cost: $14.74 or $1.85 per serving
Difficulty Level: __X__ Advanced
Servings: 8 (The recipe makes a 9″ x 13″ 3-layer tiramisu)
 
Ingredients
2 large egg (.32)
2 large egg yolk (.32)
12 tbsp. granulated white sugar (.30)
1 tub good quality mascarpone cheese (BelGioioso brand 8 oz. at Wegman’s = $4.99)
1 cup heavy whipping cream (.99)
4 tbsp. Kahlua (coffee liqueur) ($1.50)
1 ½ cup hot espresso (or strong coffee) $1.00)
33 approx. lady fingers (Italian cookies, Stella D’oro, 28 oz. $2.54))
1 bar of chocolate (76 to 80% cocoa) $2.78
pinch of salt
 
 Directions
Part 1: Lightly spray the 9″ x 13″ baking dish with vegetable cooking spray and set aside.
 
Part 2: (Note:  This recipe uses raw eggs. Consuming raw eggs may put you at risk of salmonella or other food-borne illnesses.  (Only use fresh and properly refrigerated eggs.)  That’s what I do and never had a problem.
 
Place the eggs, the egg yolks, and 8 tbsp. of the sugar in the bowl of a stand mixer.  Using the whisk attachment, whisk the mixture at high speed until you nearly have soft peaks and the mixture forms a good ribbon (i.e. it forms a ribbon on the surface of the mixture if you use the whisk attachment to drizzle some over the rest).  Then, using medium speed, whisk in the mascarpone cheese followed by 2tbsp. of Kahlua.
 
Part 3: Using a separate stand mixer bowl, use the whisk attachment at the highest speed to whip the heavy cream with 2 tbsp. of the sugar and a small pinch of salt until you have hard peaks.  Do not overbeat or you will start to get butter.  Then gently stir the whipped cream into the egg and mascarpone mixture until smooth and well combined.
 
Part 4 (Assembly): Stir 2 tbsp. of Kahlua into the warm cup of espresso or strong coffee and pour this into a shallow dish so that it is no deeper than half the thickness of a lady finger.  Working with one lady finger at a time, dip one side of the biscuit into the espresso mixture, instantly flip the lady finger over so that the other side has been dipped into the espresso mixture, and then instantly remove the lady finger.  You must work very quickly or the lady fingers will be soggy.  Place the lady finger on the bottom of your pan and repeat this until you have completely covered the bottom of your pan with a single layer of espresso-dipped lady fingers.  You can use additional lady fingers to fill any gaps if desired. 
 
Use a rubber spatula to spread 1/3 of the creamy filling evenly over the bottom layer of lady fingers.  Repeat the process of dipping the lady fingers into the espresso and arrange them until you have a second layer of lady fingers (these should cover the creamy filling).  Then use the spatula to spread the remaining filling over these lady fingers.  Cover with plastic saran wrap and chill in the refrigerator preferably 24 hours.  Simply grate chocolate (as much as you’d like) over the top and serve.