"You Asked For It" is one of my favorite features in the Milwaukee Journal Sentinel (MJS). People write in to the paper and ask for recipes from their favorite restaurants. Recently, I saw the MJS printed the recipe for Buca di Beppo's tiramisu! The first tiramisu I've ever had was from Bucas, so I was excited to get their recipe. However, I knew even if I had the recipe it would never be as good as the original - BUT to my surprise it was pretty close!
Most recipes probably have you using pre made ladyfingers. This recipe has you make them from scratch. But don't worry, you won't have to make individual ladyfingers; you will just basically make a few small, thin cakes.
Most recipes probably have you using pre made ladyfingers. This recipe has you make them from scratch. But don't worry, you won't have to make individual ladyfingers; you will just basically make a few small, thin cakes.
Tiramisu
3/4 cup grandulated sugar, sifted
6 large eggs, beaten
1 cup flour, sifted
1 cup prepared instant espresso - I used Nescafé French roast
5 Tbs dark rum - I used Myers's
1 lbs mascarpone cheese
3/4 cup powdered sugar
1 Tbs unsweetended cocoa power
2 medium chocolate biscotti - I consider this optional
A bowl with a 6-7" flat bottom that is about 3 inches deep (like a trifle bowl)
Electric mixer
A bowl with a 6-7" flat bottom that is about 3 inches deep (like a trifle bowl)
Electric mixer
- Preheat oven to 350 degrees.
- Butter two large cookie sheets.
- In a mixing bowl, combine sifted sugar and eggs and beat on high speed for 12-15 minutes or until fairly think and frothy - this step is extremely important for getting the ladyfingers to turn out correctly.
- Reduce speed to medium, add sifted flour and mix just until incorporated.
- Immediately, spoon batter onto cookie sheets, forming three circles about 6" in diameter. Leave a few inches between circles.
- Bake until golden brown and center no longer bubbles or looks wet, 10-15 min.
- Let ladyfingers cool for 1-2 min then remove from cookie sheets with a thin metal spatula and set on cooling racks. Cool to room temperature.
- While the ladyfingers bake, make and cool espresso.
- In a large shallow bowl, combine espresso with 2 Tbs of rum.
- In another mixing bowl, combine mascarpone with powdered sugar and remaining 3 Tbs rum. Mix well - I ended up using a bit more rum until I got the flavor I wanted.
- Set out your serving bowl and cut the ladyfingers to the size of the bowl.
- Put the ladyfingers on a large spatula and dip into the espresso mixture for 2-3 seconds. Do not let them get soggy. I ended up pouring the liquid over the ladyfingers instead.
- Transfer one ladyfinger to the bowl and top with 1/3 of the marscapone mixture. Spread evenly with the tip of a rounded knife.
- Repeat two more times with the last layer being mascarpone.
- Cover bowl tightly with plastic warp until ready to serve.
- When ready to serve, unwrap and sift cocoa powder over the top and sprinkle with biscotti chunks.
The idea of making tiramisu with all of these steps might seem a little overwhelming, but there's no need to be intimidated; it's actually not too hard to make. We did have a little trouble making the ladyfingers; it took a few tries to get it right. The ladyfingers were thinner than I expected, but in the end it all turned out great!
