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A Basic Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

This is a no-frills, basic Tiramisu that is simple to make. It uses poundcake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 12 servings.

Ingredients

• POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
• MASCARPONE CHEESE, 8 ounces
• HEAVY CREAM, 1-1/4 cups
• EGGS, 2
• SUGAR, 2/3 cup + 1/4 cup, divided
• UNFLAVORED GELATIN, 1 envelope
• KAHLUA or AMARETTO, 6 tablespoons
• VANILLA, 1/4 teaspoon
• UNSWEETENED COCOA POWDER (optional)
• SWEETENED WHIPPED CREAM (optional)
• SHAVED CHOCOLATE for decorating

Directions

1. Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
2. In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
3. In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
4. Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
5. Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
6. Gradually beat the boiling sugar syrup into beaten eggs.
7. Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
8. In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
9. In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
10. Cook until sugar dissolves, 3-4 minutes.
11. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
12. Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
13. Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
14. Refrigerate until firm, at least 1 hour.
15. Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.