Our second installment of LoQ Color Recipes; we named our new neutral colorway Tiramisù for its rich alternating shades.
This is a quick and simple recipe for the Italian namesake, a chilled layer cake that requires no baking – as perfect for summer as our Juli heel.
Recipe for Tiramisù
1 3/4 cup espresso
2 tbsp. rum
2 tbsp. cocoa powder
1 cup mascarpone
4 egg yolks
1/2 cup sugar
3/4 cup heavy cream
1. Mix 1/4 of the sugar and egg yolks. Look for a light yellow, about 5-7 minutes with an electric mixer. You can whisk by hand as well, for longer.
2. In another bowl, whip the cream with the remaining sugar. Once peaks are formed, put in mascarpone and whip it into a spread until just combined. Take this mixture and fold it into the egg yolks, incorporating gently.
3. Mix rum and espresso together. You can also use a strong coffee in place of espresso.
4. Lightly sift 1 tbsp. of cocoa powder into the dish you have chosen, it should have enough depth for two stacked layers of ladyfingers (2 quart baking dish, 8x8 dish, or a round cake pan).
5. Now you can dip the ladyfingers into the rum and expresso mix, being careful to only briefly douse each one – so as not to let them fall apart. Line the bottom of the dish with each one as you go. You will use 12 ladyfingers for the bottom layer, filling any spaces that you can.
6. Spread one half of your mascarpone + egg mixture on top of the first even layer of ladyfingers. Repeat step 5 and 6 again for the remaining 12 to form the second layer.
7. When you have your final cream layer, sift the rest of the cocoa powder on top. You may also add shaved chocolate for more texture.
8. Refrigerate the cake to chill for at least four hours or up to overnight; the rule of thumb being, the longer the better.
Recipe adapted from NY Times.