Last weekend, I made my tiramisu. And I was amazed by how easy it was! I used soft ladyfingers (the only kind I could find in my grocery stores) and substituted the rum with kaluha, because I like it better. Also, my husband found a "Tiramisu Mascarpone" when shopping, which meant that the mascarpone cheese was infused with coffee. I was a bit nervous about this bit, I'll confess -- I worried that it would be too much coffee flavor. But those fears were groundless!
Here are my ingredients, all ready to be layered. I took Rena's advice on some things -- I laid out my first layer of ladyfingers in the pan, to drizzle coffee onto them. In retrospect, I actually won't do this next time. I had no problem dipping my second layer, and found that the drizzling created an uneven coffee coverage. I also waited until just before layering to make the whipped cream, to prevent it from falling as it got warm, which worked perfectly.
Second layer of ladyfingers, dipped in coffee. I had planned to take this picture right after putting them in, but forgot until I had glopped on some mascarpone mixture, so that's the picture you get instead. The mascarpone is distinctly tan due to the coffee that was already in it. I suspect most people have a much more cream colored mixture for this layer.
The finished tiramisu! It stayed in the refrigerator for about 30 hours before we cut into it, and it was SO GOOD! The flavors came together perfectly, the ladyfingers were moist without being mushy, and it was all so creamy on the tongue. I must resist making this every weekend now, or I will get very, very fat.
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