Tiramisu
MmmmMmmmMmm! Tiramisu! This absolutely delicious, fluffy, creamy dessert is one of my favourites. My sister and I got introduced to it by our dad, who used to make it all the time for family parties...and no, we didn't eat it as children...it does contain rum and coffee liqueur. The neat part of this dessert is that you create the separate components and you can assemble them in anything you like to channel your creative self; you can present them in little ramekins, glasses, bowls, etc. This is a no-bake, no-fuss dessert since the cake portion is created using espresso soaked ladyfinger biscuits. The only part to note is that you do need to let it chill for about 12 hours minimum to get the coffee to soak through and the cream to set before serving. I've tried a few recipes and this one is a winner! It tastes close enough to the good'ness of the Tiramisu from the Italian bakery in Rome I had.
This is me holding a tray of the world's best Tiramisu in Italy (that's 3 generous slices):
My sister found this awesome bakery hidden in an alley of Rome and every single day my cousins, sister and I would buy a ton of desserts and eat it as we walked around (you know, to burn off the calories ;)). It's what inspired me to create and post this recipe.
Note*: I read up a few recipes online and this one is predominantly based on Chef Tyler Florence's recipe, though I made a few alterations and modifications (some accidental, the others intentional - but it all worked out).
Ingredients:
- 6 egg yolks - save the whites to use for breakfast another day
- sugar - 1/2 cup
- marsala/coffee liqueur - 1/3 cup
- mascarpone - 8 ounces at room temperature
- 35% whipping cream - 1 cup (250 ml)
- espresso coffee - 2 cups brewed
- dark chocolate - 1 ounce
- rum - 1/4 cup
- pure vanilla extract - 1 teaspoon
- savoiardi ladyfingers - 40 to 48 (400 grams)
- unsweetened cocoa powder - 1/4 cup
Instructions:
In a saucepan, combine 1 teaspoon of vanilla extract, 1/4 cup of rum, an ounce of dark chocolate and 2 cups of brewed espresso coffee until the chocolate is dissolved. Let the coffee mixture cool down while you prep for the rest of your Tiramisu.
Set a silver heat proof bowl on top of a pot of simmering water and cream together 6 egg yolks along with 1/2 a cup of sugar and 1/3 cup of marsala (I used coffee liqueur) until the mixture thickens and doubles in volume. Then remove the bowl from the heat and mix in 8 oz of mascarpone.
In a separate bowl (I placed the bowl in the freezer for about 10 minutes for it to be chilled before using), whip your 35% heavy cream until you get soft peaks when you lift out your electric beater (beating cream by hand takes a ton of elbow power).
Now fold the whipped cream into the mascarpone mixture by hand.
Now it's time to assemble the Tiramisu!
Have a 9 by 13 inch glass baking pan ready, along with your savoiardi ladyfinger biscuits and a spatula.
Quickly dip each ladyfinger in the chilled coffee mixture and have a single layer of coffee soaked ladyfingers (don't dip them for too long, because then your Tiramisu will end up soggy. You really just want to quickly dip them in, take them out and layer them. Also, you can break your ladyfingers to fit the pan, once the cream is on you won't be able to see any breakage).
Spread 1/2 your mascarpone mix over the ladyfingers and repeat with a second layer of coffee dipped ladyfingers, spread the remainder of your mascarpone cream, sprinkle with cocoa powder, cover with saran wrap and refrigerate for a minimum of 12 hours before serving.
YUM in my TUM!