Practice Resurrection: Make Tiramisu
Easter isn’t just a day—it’s a whole season of joy, and it’s meant to be celebrated! For fifty days, we get to lean into the truth that Jesus is risen, and that changes everything. I’ve been trying to be more mindful of how I live into that joy in my everyday life—how I “practice resurrection,” not just in church, but right here at home. One of the simplest and most meaningful ways I’ve found to do that? Through food.
This week, I was trying to think of a dessert that is rich and decadent feeling, a dessert that fills me with joy with every bite that I take. The dessert that immediately came to mind was Tiramisu. This classic Italian dessert is layered with coffee-soaked ladyfingers, a creamy cheese and vanilla custard layer, and homemade whipped cream. It's a simple and elegant dessert that is perfect for this Easter season!
So why not try making Tiramisu this Easter season? It's a sweet way to practice resurrection and celebrate the new life that Christ offers us!
the recipe -
Tiramisu
Custard:
2/3 cup whole milk
6 egg yolks
3/4 cup sugar
1 pound cream cheese, room temperature
Ladyfinger Coffee Mixture:
1 1/2 packages ladyfingers
1/2 cup hot water
2-3 tablespoons rum
2 tablespoons instant coffee
Whipped Cream:
2 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup sugar
1/2 cup cocoa powder, for dusting
To make the tiramisu filling: In a saucepan, heat up the milk on medium-high heat. While it’s heating, add the 6 egg yolks and 3/4 cup of sugar. Whisk constantly. After a few minutes, the custard will thicken to an almost pudding-like consistency. Pour the custard into a bowl, place plastic wrap directly on top of the custard, and place in the fridge for at least 30 minutes.
In a stand mixer fitted with a whisk attachment, add whipping cream. Whip on high soft peaks form. Add sugar and vanilla and beat on high speed until stiff peaks form.
To assemble the tiramisu: In a 9x11-inch dish, lay the ladyfingers to cover the bottom of the dish. (You might need to cut them to make them fit). In a small bowl, stir together hot water, rum, and instant coffee until dissolved. Using a pastry brush, generously brush each ladyfinger with the coffee mixture.
Add cooled custard mixture to cream cheese and blend until combined. Smooth 1/2 of the custard mixture on top of the ladyfingers, then 1/2 of the whipped cream. Add another layer of ladyfingers, brush with the coffee mixture, and repeat until both layers are complete.
Dust cocoa powder generously over the top. Refrigerate for at least 6 hours or overnight.
I hope this recipe brings as much joy as it did to ours!