Monday, November 13, 2006

Classic Tiramisu

Category: Dessert
Style: Italian
Difficulty: Medium
Portion: Serves 8

1.5 cup Espresso Coffee, room temperature (or use espresso powder)
6 tbsp Coffee Liqueur (such as Kahlua) or brandy
6 large egg yolks
3/4 cup sugar
pinch of salt
1/2 cup whipping cream
500ml Mascarpone Cheese, room temperature
36 Savoiardi Ladies Fingers
Cocoa powder

Take cheese out of fridge ahead of time and let sit until it is warmed to room temperature.
If using espresso powder, make espresso according to manufacturer's instruction. Let cool completely.
Prepare coffee dipping liquid: mix prepared and cooled espresso with 2 tbsp Coffee Liqueur or brandy in a shallow bowl.
Place egg yolk, sugar and salt in a stainless-steel mixing bowl. Using an electric mixer at medium-high speed, beat the egg yolk mixture until it is thick and creamy and pale yellow, about 4 minutes. Stir in cream.
Place bowl over a pan of simmering water. Reduce the heat to low and stir constantly with a rubber spatula until the mixture reaches 160F, about 5 minutes. Remove the bowl from heat, let sit a a pan of cold water to cool it down.
In another mixing bowl, beat mascarpone and the remaining 4 tbsp liqueur with an electric mixer at medium speed until combined and fluffy. Add egg mixture, continue to beat on high speed until smooth and very thick, about 3 minutes.
To assemble: Dip ladies fingers into coffee liquid, then cover the bottom of dish with moistened cookies. Spread half of cheese mixture on top of the ladies fingers. Repeat until all cheese and ladies fingers are used.
Chill covered at least 4 hours. Dust with Cocoa powder to garnish just before serving

Be careful not to over-soak the ladies fingers or it will become too soggy. Briefly soak on side on the cookie, about 3 seconds, then flip it over. The liquid will automatically wet the unsoaked side.

An easier version of this recipe

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