Sandra’s TIRAMISU
Preparation time: 1 hour, plus chilling time (5 hours). Serves 10-12. Quantities are approximate and can be adjusted according to taste.
Ingredients:
8 squares (8 ounces or 225 grams) of BAKERS semi-sweet chocolate – coarsely cut
10 ounces (285 grams) of mascarpone cheese
3/4 cup (180 grams) of granulated sugar
2 teaspoons (10 ml) vanilla
1/3 cup (80 ml) strong brewed coffee
1/4 cup (60 ml) dark rum (optional; or can be substituted with Kahlua coffee liqueur)
11 ounces (312 grams) small vanilla flavored wafers (suggestion: double up each layer), or use giant ladyfingers cut in half
2 cups (480 ml) real whipping cream (35%), whipped
1/3 cup (80 ml) sour cream or yogurt (vanilla)
Instructions:
1. Use a sharp knife or food processor to chop up the chocolate into thin slivers or tiny chunks. Place in a small bowl and set aside.
2. Mix mascarpone cheese, sugar, and vanilla. Use a mixer to blend until smooth. Chill 1 hour.
3. Meanwhile, combine coffee and rum. Place wafers on waxed paper. Brush liquid over wafers on both sides several times.
4. Fold whipped cream and yogurt (or sour cream) into cheese mixture.
5. Line bottom of narrow, straight-sided, glass trifle bowl with ¼ of the ladyfingers. Spread ¼ of cheese mixture over ladyfingers; sprinkle with ¼ of grated chocolate. Repeat, making 4 layers.
6. Cover tightly with plastic wrap. Chill 4 hours or overnight to blend flavors.
7. Garnish with strawberries (optional) and grated chocolate.
Note: It tastes even better after a day or two!