Tiramisu recipes
Specialty Baker's Tiramisu
No ratings yet
30 min
Serves 12
Italian
Ingredients
- For the egg and mascarpone cheese mixture For the egg and mascarpone cheese mixture
- 6 egg yolks 6 egg yolks
- 1 1/4 cup sugar 300 ml sugar
- 1 1/4 cup mascarpone 300 ml mascarpone
- 1 ¾ heavy or whipping cream 1 ¾ heavy or whipping cream
- For the Espresso mixture For the Espresso mixture
- 1/3 cup Espresso coffee 80 ml Espresso coffee
- 1/4 cup brandy 60 ml brandy
- For the sweetened cream For the sweetened cream
- ½ heavy or whipping cream ½ heavy or whipping cream
- 1 tbsp icing sugar 15 ml icing sugar
- 1/4 tsp vanilla extract 1.2 ml vanilla extract
- 2 (3 ounce) ladyfingers packages 2 (3 ounce) ladyfingers packages
- For garnishing For garnishing
- Cocoa powder, unsweetened Cocoa powder, unsweetened
- Chocolate shavings Chocolate shavings
Method
To make the coffee mixture
In a bowl combine the Espresso coffee and the brandy. Mix well and set aside to cool.
To make the sweetened whipped cream
In a bowl, combine ½ cup of heavy or whipping cream, 1 Tbsp icing sugar and ¼ tsp vanilla extract. Whip until stiff peaks form and set aside.
To make the egg and mascarpone cheese mixture
In a double boiler or bowl over boiling water, put the eggs and sugar and beat until thick and pale yellow in color, about a minute. Lower heat and continue stirring constantly for 6-8 minutes. Remove from heat, add the mascarpone cheese and beat well, until well blended.
In another bowl, add the whipped cream and whip until stiff peaks form. Gently fold into the egg yolk and mascarpone cheese mixture. Set aside.
Tiramisu asseembly
Line the bottom and side of a 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Espresso coffee. Spoon half of the egg yolk and mascarpone cream mixture over the ladyfingers and smooth using a spatula. Repeat the above procedure with the ladyfingers, espresso and mascarpone cream to complete the second layer of the Tiramisu.
Garnish with the sweetened whipped cream, cocoa (sifted) and the chocolate shavings. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight).
In a bowl combine the Espresso coffee and the brandy. Mix well and set aside to cool.
To make the sweetened whipped cream
In a bowl, combine ½ cup of heavy or whipping cream, 1 Tbsp icing sugar and ¼ tsp vanilla extract. Whip until stiff peaks form and set aside.
To make the egg and mascarpone cheese mixture
In a double boiler or bowl over boiling water, put the eggs and sugar and beat until thick and pale yellow in color, about a minute. Lower heat and continue stirring constantly for 6-8 minutes. Remove from heat, add the mascarpone cheese and beat well, until well blended.
In another bowl, add the whipped cream and whip until stiff peaks form. Gently fold into the egg yolk and mascarpone cheese mixture. Set aside.
Tiramisu asseembly
Line the bottom and side of a 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Espresso coffee. Spoon half of the egg yolk and mascarpone cream mixture over the ladyfingers and smooth using a spatula. Repeat the above procedure with the ladyfingers, espresso and mascarpone cream to complete the second layer of the Tiramisu.
Garnish with the sweetened whipped cream, cocoa (sifted) and the chocolate shavings. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight).
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.