The phrase tirami su literally means "pick me up" or "pull me up", which has never been more true than in this vodka version of the classic Italian desert. No major holiday is complete at our house without Galina’s Vodka Tiramisu. And if you are one of Galina’s favorite people, you may find a dish of her sweet, creamy, vodka coffee creation delivered to your door on your birthday or other special occasion.
8 eggs, with yolks and whites separated
I/3 cup sugar
I pound mascarpone
I cup heavy cream
2 cups espresso coffee, cooled
1 cup vodka
1 cup Espresso Vodka (pg 145 The Vodka Cookbook) or Kahlua
2 ounces bittersweet chocolate, grated
¼ cup cocoa powder
1. Blend the sugar into the egg yolks until fully incorporated.
2. Slowly add the mascarpone to the egg yolk mixture, and mix until smooth. Set aside.
3. In a separate bowl, beat the whipping cream until stiff peaks form. Set aside.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently fold the whipped cream and beaten egg whites into the egg mixture. Don’t over mix. It is important to leave a lot of air in the mixture.
6. Spread about 1/3 of the egg/whipped cream mixture along the bottom of a 4-6 quart glass baking dish.
7. Mix espresso with vodka and espresso vodka (or Kahlua) in a large mixing bowl.
8. One at a time, completely soak each ladyfinger in the vodka mixture and gently place in baking dish over layer of egg/whipped cream mixture. Continue in this manner, laying soaked ladyfingers side by side to cover the bottom.
9. Top with grated chocolate.
10. Place another 1/3 of egg/whipped cream mixture on top of soaked ladyfingers and repeat step 8.
11. Top with remaining grated chocolate followed by remaining egg/whipped cream and dust with cocoa powder.
12. Chill in refrigerator for 2 hours or until set and serve.
Alternately, you can layer the ladyfingers with the egg/whipped cream mixture and grated chocolate in individual serving dishes and chill.
Ladyfingers are light, crispy and sweet cookies or cakes roughly shaped like a large finger. In the UK they may be called trifle sponges or boudoir biscuits.
The only tricky part of this recipe is when soaking the ladyfingers in the vodka mixture. Support the ladyfinger fully with your fingers so that it absorbs as much liquid as possible but does not disintegrate before you can lay it in the baking dish.