Tiramisu, better than grandmas! Shh!

Tiramisu, better than grandmas! Shh!

OMG! I have no words. This is amazing.

Something that is so easy and quick to prepare yet tastes this amazing, deserves its rightful place at your fanciest dinner table. Make it immediately and you won’t regret it.

Traditionally, Tiramisu is made with Marsala wine. Personally, I don’t enjoy Marsala wine in my Tiramisu. My Tiramisu is all about the strong coffee flavour! I don’t use egg whites and replace them with cream for extra creaminess as well as it goes better with coffee.

The idea of using Kahlua and dark rum came from Epicurious.com and the recipe posted there as their Epicurious Online cooking school. Then I incorporated that into my grandma’s recipe for this absolute perfected dessert!

This dessert is absolutely one of my favourite!

Yields16 Servings

 6 egg yolks
 1 cup sugar
 1 ¼ cups mascarpone, room temp
 pinch of salt
 1 ¾ cups heavy whipping cream
 lady fingers (at least 28 of them)
 ½ cup espresso
 ½ cup strong coffee (cold brew will work great!)
 ¼ cup Kahlua
 2 tbsp rum
 cocoa, for dusting

1

Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Allow to cool and then mix in room temperature mascarpone.

Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically.

2

In the meantime, whip whipping cream with a pinch of salt to stiff peaks. Fold 1/3 of your whipped cream into your sabayon mascarpone mixture gently to lighten it. Then fold in the rest.

3

Mix soaking ingredients in 8x8 dish. There's a reason I suggest using a specific dish - your soaking liquid will only be 1/4" high or so, preventing you from oversoaking your lady fingers. Lady fingers should be dipped, become wet, absorb some of the liquid but they should most definitely not be soaked. Using a dish this large provides you with that assurance.

Dip lady fingers – dip one side for a second, turn over to dip the other side, and then flip one more to quickly double-dip the first side. The whole process should take less than 2 seconds per lady finger. Be sure each lady finger is wet. Over time, you will get a hang of how well you like to soak your lady fingers and may increase or decrease the soaking time a bit more. But oversoaking your fingers will result in a soggy mess, so let's start with this "less than 2-second soak per lady finger."

4

Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.

5

Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.

Ingredients

 6 egg yolks
 1 cup sugar
 1 ¼ cups mascarpone, room temp
 pinch of salt
 1 ¾ cups heavy whipping cream
 lady fingers (at least 28 of them)
 ½ cup espresso
 ½ cup strong coffee (cold brew will work great!)
 ¼ cup Kahlua
 2 tbsp rum
 cocoa, for dusting

Directions

1

Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Allow to cool and then mix in room temperature mascarpone.

Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically.

2

In the meantime, whip whipping cream with a pinch of salt to stiff peaks. Fold 1/3 of your whipped cream into your sabayon mascarpone mixture gently to lighten it. Then fold in the rest.

3

Mix soaking ingredients in 8x8 dish. There's a reason I suggest using a specific dish - your soaking liquid will only be 1/4" high or so, preventing you from oversoaking your lady fingers. Lady fingers should be dipped, become wet, absorb some of the liquid but they should most definitely not be soaked. Using a dish this large provides you with that assurance.

Dip lady fingers – dip one side for a second, turn over to dip the other side, and then flip one more to quickly double-dip the first side. The whole process should take less than 2 seconds per lady finger. Be sure each lady finger is wet. Over time, you will get a hang of how well you like to soak your lady fingers and may increase or decrease the soaking time a bit more. But oversoaking your fingers will result in a soggy mess, so let's start with this "less than 2-second soak per lady finger."

4

Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.

5

Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.

Tiramisu
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