Move over pumpkin pie and red velvet cake — rum raisin tiramisu is here to edge you out as the star of the holiday dessert table! Actually, you might want to keep the other sweets for the kids as this twist on conventional tiramisu has a lot of rum in it that doesn’t “cook out” during preparation.
The luscious richness of this quick recipe makes it taste like it took hours to make.
Rum raisin tiramisu
3/4 cup raisins
1 cup dark rum, divided, plus 2 tablespoons
6 extra-large egg yolks, at room temperature
1/2 cup sugar
16 to 18 ounces Italian mascarpone cheese
3/4 cup freshly squeezed orange juice, divided ( about 2 medium size oranges)
1-1/2 teaspoons good vanilla extract
Seeds scraped from 1 vanilla bean
24 to 30 Italian ladyfingers (also called savoiardi)
Semisweet chocolate, shaved
Heat the raisins and 2 tablespoons of the rum for 1 minute on high in a microwave-safe bowl covered with plastic wrap. Carefully remove the plastic wrap and cool completely.
Fit a stand mixer with the paddle attachment and beat the egg yolks and sugar on high speed for about 5 minutes until the mixture becomes very thick and turns a very light shade of yellow.
Adjust the mixture speed to low and slowly mix in the mascarpone until the mixture is perfectly smooth.
With the mixer still running on low, add the vanilla, vanilla bean seeds, 1/4 cup of orange juice and 1/2 cup of rum and mix until all ingredients are fully incorporated.
Mix the remaining 1/2 cup of rum and 1/2 cup of orange juice together in a shallow dish or pie plate.
Dip one side of each of 12 ladyfingers into the rum/orange juice mixture and line the bottom of a 1-1/2 to 2-quart trifle dish. Break some ladyfingers into pieces to fill in the gaps.
Sprinkle half of the rum-soaked raisins on top of the ladyfingers in the dish.
Pour half the mascarpone mixture on top of the raisins and spread evenly.
Repeat the layering process with the ladyfingers, raisins and mascarpone mixture.
Smooth the top layer into a decorative pattern and cover tightly with plastic wrap.
Refrigerate for at least 6 hours to let the flavors meld; overnight refrigeration imparts the best flavor.
Right before serving, use a potato peeler to shave semisweet chocolate on top.
If you don't have a trifle dish, use a shallow 9 X 11-inch rectangular or oval dish. The presentation won't be as spectacular, but the taste won't suffer.
This dish packs a lot of rum, so if you and your guests aren't big rum lovers, reduce the amount of rum by half in the mascarpone mixture.