I believe in as little effort and stress as possible in the kitchen. I believe in lots of bang for your buck and time. And, then there is my ultimate personal belief which is that if it’s Italian, it’s simply better. Therefore, the laziest, most scrumptious, impressive dessert in my world is tiramisu.
There are so many variations that you can make too. I love adding strawberries, raspberries or oranges. I like to drizzle with fruit purees and dust with fancy chocolates. But, in this case, I was invited to a dinner party and threw out several tiramisu options and they chose “chocolate-y, crunchy and nutty.”
Therefore, this is the recipe I wrangled out of thin air in their honor. If you do not have a Trader Joe’s store nearby, you can use any toffee. In this case I wanted to have a couple of different nuts, as well as two chocolates - milk and dark.
Lazy Tantalizing Tiramisu
1 package chocolate ladyfingers
1 package regular ladyfingers
½ package of chocolate biscotti (with nuts)
1 package Trader Joe’s English Toffee
1 package Trader Joe’s Dark Chocolate Pistachio Toffee
2 cups mascarpone cheese
3 cups heavy cream
1 cup confectioner’s sugar + 2 Tablespoons
1/2 cup Kahlua (possibly a bit more to taste)
4 cups strong coffee or espresso -- cooled
- Clean out a nice glass bowl or vessel. I usually use a low round vase or a square vase. (Pictured: Square vase that measures 6” x 6” x 6”)
- Make the strong coffee (or espresso) and allow it to cool while you do next few steps.
- Place metal bowl in freezer (to use for whipping cream in #5).
- In a medium bowl, combine mascarpone cheese, 1/2 cup cream, 1/2 cup sugar, and 1/4 cup Kahlua. Beat with an electric mixer on low until smooth and thickened.
- Take out the chilled metal bowl and combine 2 1/2 cups of cream with 2 tablespoons sugar plus a splash of Kahlua (or other liqueur if you wish). Beat until stiff peaks.
- Place several pieces of each of the toffees into a large plastic Ziploc bag. (Reserve several whole pieces to decorate the top.) Close the bag and hammer the pieces until broken into small pieces.
- Fill a bowl with the cooled coffee and 1/4 cup Kahlua.
- Place ladyfingers briefly in the coffee mixture one at a time and place in your glass vessel, using ½ chocolate ladyfingers and ½ regular ladyfingers, until the bottom of the bowl is completely covered. You can break them up to make them cover entire bottom of vessel.
- Sprinkle ladyfinger layer with a few broken up chocolate biscotti. Brush or drizzle coffee mixture over the biscotti to moisten them as well.
- Spread or pipe out 1/3 of the cheese mixture over the biscotti/ladyfinger layer.
- Spread or pipe out 1/3 of the whipped cream mixture over the cheese mixture.
- Sprinkle toffee pieces over the whipped cream layer.
- Repeat steps #8 through #12 twice. (NOTE: Do not worry if you have ladyfingers left over.)
- On the final top whipped cream layer, sprinkle toffee pieces and place large pieces in decorative fashion. You can use leftover biscotti, other decorative candies and/or flowers.
- Cover with plastic wrap. Place in refrigerator for a few hours, and up to a couple of days.
No baking. Very little fuss. Lazy deliciousness.