Restaurant Style, Delicious Tiramisu 10.05.2016

Restaurant Style, Delicious Tiramisu
This popular coffee flavored Italian dessert is scrumptious to eat while being extremely simple to make. Making a perfect batch of Tiramisu needs very few ingredients to be added to your grocery list and a very simple process to be followed. It is almost hard to get it wrong and is sure to be a hit, always!
For the coffee dip
  1. Strong brewed espresso 1 ½ cups
  2. Sugar 2 tsp.
For the zabaglione (cream) filling
  1. Egg yolks 4
  2. Mascarpone cheese 450 gr. or 2 packs
  3. Sugar ½ cup
  4. Marsala wine/ coffee liqueur (substitute with any sweet wine or skip) ½ cup
  5. Heavy whipping cream 350 gr. or 1.5 cups
For the layers
  1. Ladyfinger cookies 35-40
  2. Unsweetened cocoa powder 2 tbsp.
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Making the Tiramisu
  1. First brew strong espresso, transfer to a wide mouthed bowl and add in the sugar.
  2. Prepare the zabaglione cream by beating the egg yolk in a double boiler or in a heat proof bowl placed over a pan of simmering water. Beat the eggs till they turn fluffy and become darker in color and then beat in the sugar and the Marsala wine.
  3. Beat until the mixture thickens and you can see small bubbles beginning to appear.
  4. In a mixing bowl mash the mascarpone cheese till it’s creamy and smooth. Add the zabaglione cream to the cheese and mix well.
  5. Whip cream and fold it into the mascarpone cheese mixture.
Assembling the Tiramisu
  1. Lightly soak the ladyfingers in the coffee dip prepared in step 1. Make sure to just dip the ladyfingers on both sides for a few seconds and to not over soak the cookies.
  2. Place these coffee dipped ladyfingers next to each other in a deep container which is approximately 12 x 8 inches.
  3. Spread half of the zabaglione mix over the ladyfingers. Smoothen the cream to form a neat layer.
  4. Repeat another layer of ladyfingers. Dip about 20 ladyfingers in coffee, and spread them out next to each other over the zabaglione layer.
  5. Spread the remaining zabaglione mix on the top. Smoothen and refrigerate for at least 4 hours or preferably overnight.
  6. Sprinkle with unsweetened cocoa before serving. And voila, your delicious Italian dessert is ready to be savored.
  1. Make sure the mascarpone cheese is at room temperature. Leave it to rest on the kitchen counter an hour or so before you begin the rest of the process.
  2. The authentic tiramisu uses raw egg yolks. But in order to avoid the risk of salmonella poisoning this recipe recommends using a double boiler or placing the bowl over a pan of simmering water.
  3. The key is to refrigerate undisturbed. Don’t be tempted to sample your tiramisu until it has spent at least 4 hours in the refrigerator.
Buy Me a Pie!

Get new recipes on a weekly basis

Related posts: