Tiramisu

So, I don't even like the smell of coffee. And I DON'T like Tiramisu. So why am I posting this recipe? Because I want to make a berry version. There is something so yummy to me about the thought of Tiramisu. I feel like the idea is fantastic. I even already have a individual cup version already on here. BUT I want a 9 x 13 version. And this is the best recipe I've found. It comes from Americas Test Kitchen. I got to watch them make it, and let me say, I think I can make this adaptation. And I think it will taste fantastic. So here we go..


2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
(These first three ingredients are for the sauce you dip the cookie in and it presents my biggest problem. I need to find a way to dip the ladyfingers in a berry sauce. The juice off frozen berries works great, but I would need over three cups of it. That's a lot of berries.)

6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
(This is the cream. And a very dreamy cream recipe it is. I would change nothing. It is meant to be in a 9 x 13 pan.)

3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
(These I would completely omit. I would need to put mixed berries in here instead. I think a big bag of Costco frozen berries would work well here. I would need more berries than they needed chocolate.)

1. Stir coffee, espresso, and 5 tablespoons rum [2-1/2 tablespoons Kahlua] in a wide bowl or baking dish until espresso dissolves; set aside.

2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum [2 tablespoons Kahlua] and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.