Tiramisu
Ingredients
- 40-45 Savogliardi
- 450 gr Mascarpone softened at room temperature
- 80 gr granulated sugar for the egg mixture and 40 gr sugar for the mascarpone
- 3/4 cup Frangelico or rum or coffee liqueur omited, I didn’t have
- 2 tsp vanilla eExtract
- 4 Egg Yolks
- 250 ml of cold Brewed Coffee with 2 T sugar
- 250 ml 240 gr heavy cream (I used 150g thick raw cream and 100g crème entière)
- Unsweetened dark cocoa powder
Instructions
- Place the KitchenAid bowl and whisk attachment into the fridge. Can also place the cream in the freezer until it's time to use it.
- Bring the mascarpone and eggs to room temperature.
- In a medium size bowl using a handheld electric whisk (or the Kitchenaid), whisk the heavy cream until it forms semi-stiff peaks, set aside.
- In a separate small bowl, using the same hand held whisk (don't need to clean it) whisk the egg yolks and 80 gr of sugar until mixture becomes thick and pale in color, set aside as well.
- In a large bowl using a spatula, cream together the mascarpone with 40 gr of sugar, 1/4 cup frangelico (if using) and vanilla until it becomes creamy and smooth.
- Fold the egg yolk mixture, in the mascarpone. Once incorporated, fold in the whipped cream.
- In a shallow bowl, stir together the coffee with the 1/2 cup of frangelico and remaining 2 tablespoons of sugar, set aside and get ready to layer.
- Dust the bottom of a 23 x 33 cm dish with a layer of cocoa powder.
- Dunk the lady fingers in the coffee mixture and make a single layer of them in the dish, then add half of the custard mixture followed by a dusting of cocoa powder and repeat this process one more time ending up with a dusting of cocoa if serving immediatelly. If not, reserve the final dusting of cocoa for just before serving.
- Cover and refrigerate a minimum of 6 hours or overnight before serving.I served it after 2-3 days in the fridge.
- Enjoy with a hot cup of coffee.
Notes
Inspired by:
https://www.laurainthekitchen.com/recipes/ultimate-tiramisu/
This is also an interesting version which heats the eggs in double boiler and adds gelatin to the hot mixture for a thicker set of the custard.
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