Alright, to close 2004 with some class, here’s the secret recipe for a truly outstanding Desert – really, the best Tiramisu, ever. Really!
THE BEST TIRAMISU – EVER
Could not find the source for this – tried to track this jewel for a while, and finally found some lady who had it:
The original Josephina’s, 1433 Larimer Street in Denver, is still around – and still serving tiramisu [note: 2014 – Josefina’s has been closed for some time now]. General manager Randy Rutherford was kind enough to share the recipe. Although the recipe was originally for 36 ladyfingers and served four, there was twice as much filling as needed, and cutting it further would have been difficult. Hence, we’ve opted to increase the number of ladyfingers and the Kahlua mixture, which will make enough for two 9-by-13-by-2-inch baking dishes and will serve about 16. Because of the risk of salmonella with raw eggs, we used egg substitutes. This requires pasteurized whites that can be whipped, which are available at Whole Foods.
Serves 16, depending on serving size
1 cup Kahlua, divided
1 cup espresso, divided (use the instant espresso, prepared according to label directions)
1 cup rum, divided
72 ladyfingers (36 ladyfingers per bowl)
1/3 cup egg whites (or pasteurized whites suitable for whipping, available in egg section at Whole Foods)
1/3 cup egg yolks (or egg substitute such as Egg Beaters)
1/2 cup sugar
2 1/2 pounds mascarpone
1/2 cup chocolate shavings (2 1-ounce squares of semisweet dark)
Shave chocolate using cheese grater.
In a large mixing bowl, combine mascarpone, sugar and egg substitute and blend with electric mixer on low for 4 to 5 minutes, until creamy.
In a small mixing bowl, beat egg whites until they peak.
Combine the two mixtures, add the chocolate shavings and blend for 2 minutes.
Combine half the Kahlua, half the rum and half the espresso together in a bowl wide enough for dipping the ladyfingers.
Dip each one to coat all over but not soak.
In a shallow glass baking dish, 9-by-13-by-2-inch, place 3 ladyfingers side by side, then make another set of 3 and so on until you have 4 sets of 3 ladyfingers.
Spread the filling mixture over each set of ladyfingers.
Repeat twice, ending with ladyfingers on the top.
Repeat with second batch.
Cover both bowls with foil and refrigerate for at least 2 hours.