About:
Tiramisu (from the Italian language, spelled tiramisù, [ˌtiramiˈsu], meaning “pick me up” or “cheer me up”) is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.
Hope you enjoy my version of Tiramisu!
Ingredients
[egg yolk mixture]
- 5 large Egg Yolks – https://amzn.to/2WdeQaO
- 1/2 cup + 2 Tbsp (125g) Sugar – https://amzn.to/3drMM9f
[whipped cream mixture]
- 1 + 2/3 cups (400ml) Heavy cream, cold – https://amzn.to/35Gjm4O
- 1/4 cup sugar – https://amzn.to/3drMM9f
- 14 oz (425g) Mascarpone cheese, room temperature – https://amzn.to/2WxmY4I
- 1 tsp Vanilla extract – https://amzn.to/2SRjtW2
[ladyfingers and coffee mixture]
- 1½ cups brewed coffee – https://amzn.to/3chPNci
- 36-40 Italian Ladyfingers – https://amzn.to/3fviwfD
- 2-3 tablespoons Rum – https://amzn.to/2zkgMoU
- Cocoa powder for dusting – https://amzn.to/35Pn3VN
Steps
- Make a brewed coffee and mix with rum and let it cool down
- Prepare 5 egg yolks, add sugar and set over a pot with simmering water (bain marie)
Note: Make sure the bottom of the bowl does not touch the water.
- Start whisking constantly until the sugar is dissolved and the custard thickens
- Continue mixing until the temperature of the egg yolks reach 154 – 158F (68-70C)
- Once egg yolks are mixed, cool it down and add Vanilla Extract and Mascarpone Cheese
- Whisk until smooth and set aside
- Add Heavy Cream in a separate bowl and add sugar
- Start whipping the heavy cream until stiff peaks
- Fold ⅓ of the whipped cream into the Mascarpone mixture. Then the remaining whipped cream and set aside
- Dip each Ladyfingers into the coffee mixture and place in the bottom of the 9×13 inch tray
- Spread half of the cream on top of 1st layer’s ladyfingers
- Repeat the step 10 and 11 process for the 2nd layer
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight
- After overnight refrigeration, dust with cocoa powder
- Slice and Serve it!
