Tiramisu recipes
Jeff Smith's Basic Tiramisu
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40 min
Serves 8
Italian
Ingredients
- For the coffee mixture For the coffee mixture
- 1/2 cup Espresso coffee 120 ml Espresso coffee
- 1/2 cup sugar 120 ml sugar
- 1/4 cup brandy 60 ml brandy
- For the filling For the filling
- 2 egg yolks 2 egg yolks
- 1 lb mascarpone cheese (500 g) 455 g mascarpone cheese (500 g)
- 32 ladyfingers 32 ladyfingers
- 4 oz dark chocolate (shaved or grated) 115 g dark chocolate (shaved or grated)
- For the icing For the icing
- 1 cup whipping cream 240 ml whipping cream
- 1/4 tsp vanilla essence 1.2 ml vanilla essence
- 2 tbsp powdered sugar 30 ml powdered sugar
- For garnishing For garnishing
- Cocoa powder, unsweetened Cocoa powder, unsweetened
- Dark chocolate, shaved or grated Dark chocolate, shaved or grated
Method
Line the inside of a pan with wax paper and set aside.
Prepare the coffee mixture
Combine the Espresso coffee, sugar and brandy in a mixing bowl and stir until the sugar dissolves. Reserve 1/3 cup of this mixture in another bowl.
Prepare the cheese mixture
Add the egg yolks into the coffee mixture and whisk. Add the Mascarpone cheese and whisk until you get a smooth mixture.
Tiramisu assembly
Dip half of the ladyfingers, one at a time, into the reserved coffee mixture (do not over soak). Place them in a pan, one next to the other, until you cover the bottom of the pan. Spread half of the Mascarpone cheese mixture on top of the ladyfingers. Sprinkle the cheese with half of the chocolate mixture. This will finish the first layer.
Repeat the above procedure to complete the second layer.
Bring up the flaps of wax paper. Wrap the pan in plastic wrap and refrigerate for at least 6 hours.
To prepare the icing
In a mixing bowl, add the whipping cream, vanilla and sugar and whip until stiff.
To serve, remove the wrap from the pan, invert the pan on a serving platter and tap the bottom to remove the cake. Remove the wax paper and spread the icing on top using a spatula. Dust with shaved chocolate and serve.
Prepare the coffee mixture
Combine the Espresso coffee, sugar and brandy in a mixing bowl and stir until the sugar dissolves. Reserve 1/3 cup of this mixture in another bowl.
Prepare the cheese mixture
Add the egg yolks into the coffee mixture and whisk. Add the Mascarpone cheese and whisk until you get a smooth mixture.
Tiramisu assembly
Dip half of the ladyfingers, one at a time, into the reserved coffee mixture (do not over soak). Place them in a pan, one next to the other, until you cover the bottom of the pan. Spread half of the Mascarpone cheese mixture on top of the ladyfingers. Sprinkle the cheese with half of the chocolate mixture. This will finish the first layer.
Repeat the above procedure to complete the second layer.
Bring up the flaps of wax paper. Wrap the pan in plastic wrap and refrigerate for at least 6 hours.
To prepare the icing
In a mixing bowl, add the whipping cream, vanilla and sugar and whip until stiff.
To serve, remove the wrap from the pan, invert the pan on a serving platter and tap the bottom to remove the cake. Remove the wax paper and spread the icing on top using a spatula. Dust with shaved chocolate and serve.
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