Tiramisu Recipe
by Divina P in Rouxbe RecipesA heavenly dessert recipe made with Italian lady fingers, Mascarpone cheese and espresso.
A heavenly dessert recipe made with Italian lady fingers, Mascarpone cheese and espresso.
To make the French pressed coffee, bring the water to a boil, turn off heat and let rest for 5 minutes.
In a coffee grinder, grind the coffee beans until they have the consistency of rock salt. Place the ground beans into a french press, add the water and cover.
After 5 minutes, push down the plunger gently and pour the coffee onto a wide container. Allow to cool, then add the liqueur.
To prepare your mise en place, first fill a large pot with water just halfway through or even below. Bring to a medium boil then lower the heat to a low simmer. Then separate the yolks from the egg whites into different bowls. Next, prepare an ice bath and set aside.
To make the zabaglione, combine yolks and the sugar in a heat-proof bowl then place over a pot of gently simmering water and whisk the mixture until pale. Slowly add Kahlua to the mixture while whisking and whisk for about 10 minutes or until tripled in volume and mixture holds a ribbon trail. Cool the mixture onto an ice bath.
Place the mascarpone cheese in a bowl and beat with a wooden spoon until smooth and creamy or just until it has lighten in consistency.
When the zabaglione has cooled down, fold this into the mascarpone mixture until combine. Cover and set aside in the fridge.
Before assembling the tiramisu, gather the lady fingers, the espresso mixture, a 7.5 inch x10.5 inch glass baking dish, a rubber spatula, a small knife and a small chopping board.
In another bowl with the egg whites, whisk the whites until soft peaks form or the peaks of the whites droop slightly. Bring out the zabaglione mixture from the fridge and fold in the soft-peak egg whites.
To assemble the tiramisu, dip each lady finger into the espresso mixture. Allow each lady finger to completely soak but remove immediately so they are wet on the outside but still somewhat dry inside. Shake off excess liquid and and place onto the baking dish. Continue with the rest of the lady fingers until the first layer has been completely covered. You may need to cut the other lady fingers into smaller pieces to fit into the holes.
Then, cover the lady fingers with three-fourths of the cheese mixture spreading it evenly to cover.
Add the second layer of the lady fingers and finish with the rest of the cheese mixture spreading it evenly.
Place toothpicks on top of the tiramisu and cover the baking dish completely with saran wrap. Refrigerate for 5 to 6 hours before serving.
To serve the tiramisu, remove the plastic and the toothpick. Divide the tiramisu into 8-10 square pieces and place onto a chilled plate. Dust with cocoa powder or with chocolate shavings and serve.
If you don't have an espresso machine, the next best thing to do is to prepare the "espresso" through a French press. I found that they taste way much better than brewed coffee.
Instead of using egg whites, you can replace it with whipped cream.
For a stronger coffee, use about 3 heaping tablespoon of coffee beans.
Total times excludes refrigerating times of Tiramisu.
