See the entire brunch menu!

Tiramisu 

Tiramisu means "pick me up".   This luscious dessert is not as complicated as it may sound.   It is no bake and not too sweet.  

Helpful Hints

Mascarpone cheese is an extra thick Italian cream cheese found in your grocers deli cheese case. 

If not available, use softened cream cheese instead

Buy a cup of coffee from a coffee shop to expand your roast choices and flavor possibilities.  Try espresso for extra richness 

Substitute orange or almond liqueur for the coffee liqueur or use extra coffee  

Liqueurs can be purchased in the small "nip" bottles

Grate the chocolate bar in a food processor or with the edge of a knife

Use powdered cocoa instead of the grated chocolate if you wish 

Can be made in any sized dish. Adjust layering accordingly

Make tiramisu up to one day in advance.  Keep tightly covered in refrigerator

Tiramisu
Serves 12-15
36 ladyfinger cookies, soft or crunchy type
1 1/2 cups strong brewed coffee, cooled
12 ounces mascarpone cheese
1/2 cup sugar
3 tablespoons coffee liqueur
1 1/2 teaspoons vanilla extract
2 1/4 cups heavy whipping cream
4-5 ounce dark chocolate bar, grated

In the bottom of a 13x 9 x2 inch baking pan or serving dish, place half of the ladyfingers in a single layer.  Sprinkle ladyfingers with half of the coffee.  

In a large bowl, beat the mascarpone cheese and the sugar until light and fluffy.  Beat in the coffee liqueur and vanilla extract.  

In a separate bowl, beat the whipping cream until stiff peaks form.  Carefully fold the cream into the cheese mixture. 

Spoon half of the cream and cheese mixture over the ladyfingers and spread evenly with a spatula.  Sprinkle with half of the grated chocolate.  Repeat this process for the second layer.  Cover and refrigerate for at least 4 hours or overnight