There is nothing better than going to a restaurant, enjoying your meal to no end, THEN finally getting your hands on that secret recipe. Which is why we were so excited when we saw the Compagno’s Tiramisu recipe finally revealed!
If you haven’t heard of Compagno’s before you missed out because they are no longer open but they definitely made their mark over the years on St. Charles Street in New Orleans. To read more on the full history of this famous restaurant, you can read this article which also has more information on the delicious recipe.
Tiramisu
Serves 20
2 cups espresso coffee (very strong)
1-3/4 cup sugar, divided
1 cup rum, divided
4 eggs, separated
17-1/2 ounces marscapone cheese
8 ounces cream cheese, room temperature
14 ounces lady fingers, about 48
3-4 tablespoons cocoa
Make strong coffee. Add 3/4 cup sugar and allow to cool. Add 1/2 cup rum. Set aside.
Beat egg white until stiff, then refrigerate.
Mix 1 cup sugar and egg yolks until light yellow and creamy. Add 1/2 cup rum and mix. Add room temperature cream cheese and mix until very creamy. Add marscapone and mix until creamy.
Turn mixture to slowest speed and gently fold in egg whites until well blended.
To assemble: In a 9-by-13-by-2 pan. (If you have 9-by-13-by-3 pan, use that.) Dip each lady finger into coffee for just a few seconds. Allow to drip and place in pan with the long side of the lady finger to the long side of the pan. Form a single layer.
Pour half of the mascarpone cheese mixture on top and spread, being sure to cover the entire surface evenly.
Add the next layer of coffee-dipped lady fingers on top of the cheese mixture, placing the long side of the lady finger to the short side of the pan. Pour the remaining cheese mixture on top, once again, being sure to cover it completely and evenly.
Sift cocoa on top of cheese layer. Cover and refrigerate overnight for best results.