Classic Tiramisu

For the past two years, I've taught a group exercise class called Jump and Pump. When I first started teaching, I was much like a timid child, unsure of what to do, how I should instruct and in what way I could make the class a must-go.

It began with about three consistent participants (maybe less), and week after week my ego was completely bruised because of the sorry turnout. Week after week, I showed up to this class uninspired, unmotivated and unsure that I wanted to continue teaching. Somewhere in there, however, my numbers started to creep up.

These ladies are now just a fraction of my ever-changing class. And not only do they take my class, but they recruit new unsuspecting participants. Shukri (third on one the left) is one of my best recruiters.

I remember the first time Shukri took my class. We were outside and she was dragged along by Lori (next to me in the middle). Upon her arrival she stared at the field I had set up and with a look of disgust. "Soccer?" she questioned with much ambivilance. "Trust me," I told her. "It will be good."

By the end of that class, Shukri was hooked and didn't miss Jump and Pump for much of anything. When her attendance started thinning however, it could only mean one thing... it's a girl...and she's a-coming in May!

So yesterday, with friends and coworkers around her, Shukri celebrated the upcoming birth of her baby girl, and of course I had to make something.

Even though I am the unforgiving instructor that makes them run the stairs, hit the weights and groan in pain (some call me Killer), yesterday I was passing out Tiger Fudge and Tiramisu like a domesticated housewife. I don't even like Tiramisu normally, but honest to God, this was the best I've ever had. So grab some ladyfingers and get cookin'.

Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream (chilled)
2 (3 ounce) packages SOFT ladyfingers
1/4 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate


1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate (pre-chiled)bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a springform pan. Lightly brush with coffee liqueur (You could definitely go a bit heavier on the liqeur than I did but I don't really love that super strong taste). Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and cream filling layers. Sprinkle the top with cocoa powder and chocolate curls. Refrigerate overnight.
**To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.