This take on tiramisu, the perenially popular layered dessert from Italy, features the usual flavors of coffee and brandy as well as the ladyfinger cookies that soak up this heady mixture for a delightful spongy texture in every bite, with some cookies reserved and crushed into crumbs for the topping. The assembled dish is best when chilled overnight before serving, with freshly brewed coffee or brandy, for sipping.
- 1 ladyfingers (pack, reserve 6 or 7 to make into crumbs for the topping)
- 2 packets cream
- 1 can sweetened condensed milk
- 4 sheets gelatin
- 1 cup milk (warm)
- 1 cup strong black coffee
- 1/2 cup brandy (or whiskey or rum)
- In a deep dish combine the warm milk, coffee and brandy.
- Set aside. Place the cream in a bowl and beat until firm (about 4 minutes). For perfect whipped cream, cream should be chilled in the refrigerator for at least 24 hours and the beaters and bowl should be chilled in the freezer for a few minutes before whipping the cream.
- Place condensed milk in a bowl and stir with a fork or whisk.
- Set aside.
- Break up the gelatin, place in a bowl and cover with cold water. Soak for 5 minutes. Drain the gelatin and heat in the microwave for about 10 seconds.
- Remove and stir with a fork.
- Press the gelatin through a sieve and add to the condensed milk. Mix with a whisk.
- Add the gelatin mixture to the whipped cream, folding gently with a spoon until combined.
- Dip the ladyfingers in the milk mixture to absorb, taking care to not to over-saturate or allow to break apart.
- Line the ladyfingers in the bottom of a serving dish and cover with the cream mixture. Repeat the layers, ending with the cream. Sprinkle the top with the reserved ladyfinger crumbs.
- Store in the refrigerator overnight before serving.