My downstairs neighbor Dave isn’t a big fan of sweets. However he likes two things, clean apple tarts and not so sweet Tiramisu. For his homecoming from Switzerland, I had to make it.
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup cognac
2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 1/2 pound mascarpone cheese, softened to room temperature
1/2 pound fresh savoiardi
Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and cognac.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, dip individual savoiardi, bottom side only, in the syrup. Line the outer collar of a 10-inch spring form pan, top side facing the ring, with vertical savoiardi. Then dipping both sides of the savoiardi in the syrup, line the bottom of the pan. Cover with half of the cream mixture. Cover that layer with more dipped savoiardi and cover with the remaining cream mixture. Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving, place cocoa in a fine strainer and shake a light coating on surface. Remove the outer ring from the spring form pan.