Tiramisù for a Crowd

To end the evening for R's fundraising dinner on Sunday, I wanted a dessert that looked impressive, could be served family-style at the table, and was either Italian or Greek. I considered trays of baklava until I realized that I've never made that. And this was not a time to experiment.

So, I landed on my fall-back: tiramisù. It was a hit. Pare the amounts down for the servings that you need. I needed to serve a crowd, but this can easily be cut in half or thirds.

Also, you want to assemble this dessert the night before you're serving so that the flavors have a chance to combine and the cookies soften.

Ingredients serves 30

6 packages of lady finger cookies (I only used 5-1/2)
3 C + 1 C espresso or strongly brewed coffee
1 C liqueur (I used a chocolate whiskey for this version)
12 eggs, separated into yolks and whites
12 T organic granulated sugar
five 8-ounce tubs mascarpone cheese
6 C organic heavy whipping cream
unsweetened cocoa powder

Procedure

Combine 3 C espresso and 1 C liqueur, chocolate whiskey in this case.

Make a zabaglione. Place egg yolks and granulated sugar over a double-boiler (or a mixing bowl over a pot is fine). Heat and whisk until the sugar is dissolved and the mixture is frothy. Beat the egg whites until stiff peaks form. Fold the yolk and whites together. Set aside.

Beat mascarpone cream with 1 C espresso. Set aside.

Beat heavy whipping cream into stiff peaks. Set aside.

Now you're ready to assemble!

Layer one: arrange lady fingers in a single layer in your serving bowl. You can break the cookies as needed to cover as much of the base as you can. Moisten each cookie with a wash of the espresso-liqueur mixture.

Layer two: add a couple of dollops zabaglione and spread across the cookies as much as you can.

Layer three: spread 1 to 2 T mascarpone mixture over the zabaglione.

Layer four: add a couple of dollops whipped cream and create a layer. Sprinkle with 1 to 2 t unsweetened cocoa powder.

Repeat until your dish is full or you run out of ingredients. Cover and refrigerate overnight before serving.

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