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Restaurant Style, Delicious Tiramisu
2016-05-04 07:42:35
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
- Strong brewed espresso 1 ½ cups
- Sugar 2 tsp.
For the zabaglione (cream) filling
- Egg yolks 4
- Mascarpone cheese 450 gr. or 2 packs
- Sugar ½ cup
- Marsala wine/ coffee liqueur (substitute with any sweet wine or skip) ½ cup
- Heavy whipping cream 350 gr. or 1.5 cups
For the layers
- Ladyfinger cookies 35-40
- Unsweetened cocoa powder 2 tbsp.
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Making the Tiramisu
- First brew strong espresso, transfer to a wide mouthed bowl and add in the sugar.
- 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.
- Beat until the mixture thickens and you can see small bubbles beginning to appear.
- In a mixing bowl mash the mascarpone cheese till it’s creamy and smooth. Add the zabaglione cream to the cheese and mix well.
- Whip cream and fold it into the mascarpone cheese mixture.
Assembling the Tiramisu
- 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.
- Place these coffee dipped ladyfingers next to each other in a deep container which is approximately 12 x 8 inches.
- Spread half of the zabaglione mix over the ladyfingers. Smoothen the cream to form a neat layer.
- Repeat another layer of ladyfingers. Dip about 20 ladyfingers in coffee, and spread them out next to each other over the zabaglione layer.
- Spread the remaining zabaglione mix on the top. Smoothen and refrigerate for at least 4 hours or preferably overnight.
- Sprinkle with unsweetened cocoa before serving. And voila, your delicious Italian dessert is ready to be savored.
Notes
- 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.
- 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.
- 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.
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