¡Tiramisú de la Abuela Conchita! Espresso café and a good pack of Conchita Lady Fingers are the heart of this famous Italian postre — the dessert Abuela made when she wanted to surprise the family. Here's how she does it, paso a paso.
Ingredients
• 1 package Conchita Lady Fingers
• 6 room-temperature egg yolks
• 4 tablespoons sugar
• 8 oz. room-temperature mascarpone cheese
• 1 ½ cups strong espresso coffee, cooled to room temperature
• 2 teaspoons dark rum or brandy (optional)
• ½ cup bittersweet chocolate, shaved for garnish
How to make it
In a large mixing bowl whip up the egg yolks and sugar until thickened using a handheld electric mixer. Add the mascarpone cheese and mix until smooth, then add two tablespoons of coffee and mix it in. In a small pan or dish, add the remaining espresso and rum or brandy (optional) and dip the lady fingers in the mix for a few seconds. Place the soaked lady fingers in the bottom of a 13" x 9" glass baking dish and spread half of the mascarpone cheese mixture evenly over the lady fingers and repeat process. Any leftover coffee should be drizzled evenly on top of the lady fingers and spread on top the remaining mascarpone mixture. Cover the Tiramisú, refrigerate for about 3 hours and garnish with the shaved bittersweet chocolate before serving. ¡Disfruta! Mangia con Piacere.
