Turkish Tiramisu~Tiramisu Made with Luscious, Velvety Turkish Coffee

All the world knows tiramisu. It's luxurious cream and espresso soaked ladyfinger cookies melt in your mouth. I never could imagine that it could be made at home. It is rich and creamy and chocolaty. I was so intimidated to make this dessert. All the preparations and step not to mention the dirty dishes. In the end it was all worth it. My husband works out of town and is only able to taste my food I prepare on the weekends. He has been asking me for a while to make tiramisu. We bought all the ingredients to make it and I watched many videos and read many recipes. Cook the eggs one said the other said raw. Most of them ruined the recipe by adding some liquor. I made my first tiramisu last Thursday night at around 2 in the morning. We tried it the next day at around 2 pm. (estafrula) It was so great. My husband loved it and we devoured it over the weekend. Today I decide to make one for the girl coming to my home for sohbet and it was a bomb. Not a total disaster but I think I didn't fold in the cream and it lost its fluff. Oh well I will try again. I hope you enjoy the first recipe I made. Don't be afraid to experiment with yours. Afiyet olsun!

Recipe

6 egg yolks (brown cage free)
1 C sugar, plus 2 tbsp (for coffee)
2 C water
2 tsp instant coffee
1 tsp Turk kahve (turkish coffee)
1 tub Lebneh (turkish style mascarpone)
1 pint heavy whipping cream
Large bag lady fingers (depending on size of pan)
1/2 C cocoa powder

What to do:

In a large cup place 2 cups water, coffee, turkish coffee and sugar. Microwave on high for 2 minutes then set aside to cool. Place a frying pan on stove and bring some water to a boil. Separate your egg yolks from your whites. Place whites in refrigerator. Mix sugar and eggs together until they take on a pale yellow color. Place bowl for whipping cream in freezer along with whipping cream. Let chill as you "cook" your egg and sugar mixture. The bowl containing the eggs should be placed in the shallow bath of boiling water. Continuously stir to prevent the eggs from curdling. with a rubber spatula continue to fold and keep eggs moving. When fluffed and more pale yellow remove and place in a sink of cold water to cool. Add two tsp of coffee mixture. Now add your lebneh or mascarpone cheese. Gently fold in, to keep the fluff. There may be some small lumps but it is OK. Don't over mix. Remove bowl from freezer, add your whipping cream and whip. When you see firm peaks remove from mixer. Gently fold into your egg and cheese bowl.

How to arrange:

Layer cream on bottom. Now quickly dip ladyfinger in coffee and then arrange on top of cream. When finished place another layer of cream 1/2 inch thick and cover with cocoa. Now repeat these steps. When placing ladyfingers in pudding be careful not to push down too hard. Also don't over soak or your cake will be mushy. Top layer add remaining cream and top with cocoa. Wipe cocoa off edges of bowl. Cover and place in refrigerator overnight. Afiyet olsun!