The New Tiramisu

from ButterYum

makes one 9x13-inch dish (about 12 servings)

Ingredients

  • 2 cups very strong coffee, cooled

  • 2 tablespoons granulated sugar

  • 1 teaspoon pure vanilla extract (or see note below)

  • 16 ounces mascarpone cheese, room temperature

  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 2 cup heavy cream

  • 4 ounces semisweet or bittersweet chocolate, grated

Directions

  1. In a shallow dish large enough to dip an entire savoiardi cookies, combine the coffee, 2 tablespoons or sugar, and pure vanilla extract (or alcohol if using); set aside.

  2. In the bowl of a stand mixer fitted with the whip attachment, cream the room temperature mascarpone cheese, 1/2 cup sugar, and pure vanilla extract on medium speed, just until combined; stop the mixer and scrape down the sides of the bowl.

  3. Turn the mixer back on medium speed and slowly pour in the cold heavy cream; increase speed to medium-high and continue to whip until the whip leaves distinct tracks in the mixture.

  4. To assemble, spread a thin layer of the cheese mixture in the bottom of a 9x13-inch casserole dish.

  5. Dip the savoiardi cookies, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the bottom of the casserole dish; repeat until the bottom of the pan is filled with cookies.

  6. Top with half of the cheese mixture, spreading it into an even layer.

  7. Repeat step 5; follow by repeating step 6.

  8. Sprinkle grated chocolate all over the top.

  9. Cover well with plastic wrap and chill for at least 4 hour, or up to several days. Serve chilled.

Note

  • If you'd like to add alcohol to the coffee mixture, add enough to suit your taste. Kahlua, Rum, Amaretto, and Chocolate Liqueur are nice options.

  • Can be assembled several days ahead of time.