Tiramisu

• Serves: 6

• Source

• Contributor: MikeCrute

Scaling

This recipe makes enough Tiramisu for a 9x9 cake dish. Multiply by 1.5 for 9x13. Multiply by 2 for 9x13 and most of a 9x9 (the 9x9 will run a little short on cream so a little more than double is better).

Ingredients

• 6 large egg yolks (approx. 1/2 cup of yolks)
• 1 cup superfine or caster sugar
• 1 1/4 cup mascarpone cheese, room temperature
• 1 3/4 cup heavy whipping cream
• 30 each Italian ladyfingers, Savoiardi style
• 1 cup cold espresso
• 1/2 cup coffee flavored Liqueur
• 1 ounce unsweetened cocoa for dusting

Instructions

1. Place about one inch of water in a pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the pot so it's sitting on the pot without touching the water.
2. Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the double boiler.
3. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens.
4. Remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.
5. Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.
6. In a separate bowl, using an electric mixer whip cream to stiff peaks. Do not over-whip.
7. Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
8. Mix the cold espresso with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
9. Arrange the ladyfingers in the bottom of a 9-inch square baking dish
10. Spoon half the mascarpone cream filling over the ladyfingers.
11. Repeat process with another layer of ladyfingers
12. Add another layer of tiramisu cream
13. Refrigerate at least 4 hours. Overnight is best. The flavor really develops after 2 days.
14. Dust with cocoa before serving.
15. Eat or freeze within a week. Freeze any leftover cream mixture as a frozen treat.

Notes

• Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
• Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
• Only use crunchy Savoiardi Italian Ladyfingers, French cake style ladyfingers will get too soft.
• If you used regular sugar instead of superfine/castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
• Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.

CategoryRecipesDessert