Most people love this classic Italian dessert but have never tried making it. After learning how to make Tiramisu in Italy, and experimenting with several recipes, this one is my favorite! I found it on Pinterest from Chef Dennis. The flavor and texture are perfectly heavenly and every time I bring it to an event, people rave about it. Watch the video to see how simple it is to make this very impressive dessert.
Pamela
The Best Tiramisu You Will Ever Make
Your friends and family will love my tiramisu recipe. It’s easy to make and I guarantee it will be the Best Tiramisu you’ve ever had! Can you believe that this classic dessert can be made in 30 minutes?
Author: Chef Dennis Littley
Equipment
• double boiler
• wire whisk
• 9 x 9 inch pan
• electric mixer
Ingredients
• 6 large egg yolks (approx. ½ cup of yolks)
• 1 cup sugar superfine or caster if possible
• 1¼ cup mascarpone cheese ( room temperature
• 1¾ cup heavy whipping cream
• 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style)
• 1 cup cold espresso or strong coffee
• ½ cup coffee flavored Liqueur optional
• 1 ounce unsweetened cocoa for dusting
US Customary - Metric
Instructions
1. This is how you will make the Sabayon:
When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
2. Now Begin Making the Sabayon:
Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. 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. This is your sabayon. After you have finished whipping the sabayon, 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.
**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.
* *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.
3. Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.
*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
4. In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.
**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
5. Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
6. Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
**If you can't use alcohol, just leave out the liqueur.
7. Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
8. Spoon half the mascarpone cream filling over the ladyfingers.
9. Repeat process with another layer of ladyfingers
10. Add another layer of tiramisu cream
11. Refrigerate at least 4 hours. Overnight is best.
12. Dust with cocoa before serving
Notes
***If you can’t find Mascarpone in your stores. You can make this substitute. It won’t be exactly the same but it will come close.
8 ounces full fat cream cheese, ¼ cup whipping cream and 2 tablespoons softened unsalted butter, whip until it’s just blended. This will give the equivalent of around 1 ¼ cups mascarpone.
• Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
• Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. 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.
• Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
• Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
• Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
• Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
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