Best Tiramisu Ever

I am making Tiramisu for a weekly family dinner and I thought I would share it. This recipe makes the best Tiramisu, it’s creamy and flavourful, absolutely worth the time to make from scratch. I have made this for many parties and there is never any left over, EVER! The mascarpone cream mixture is delicious on its own as well, or can be used in various desserts. Enjoy!

Best Tiramisu


 

Best Tiramisu
Serves 8
Print
Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 6 Egg Yolk
  2. 1 Cup of Sugar
  3. 1-1/4 Cup of Mascarpone Cheese
  4. 1-3/4 Cup of Heavy Cream (30% or higher)
  5. 2 (7oz packages) of Italian Lady Fingers
  6. 1 Cup of Cold Espresso
  7. 1/2 Cup of Coffee Flavour Liqueur (Optional)
  8. 1 Tablespoon of Cocoa for dusting
Instructions
  1. Fill a double boiler with some water and bring it to a boil. Add egg yolk and sugar to the top pot, turn the heat down to a simmer. Stir the mixture continuously for ten minutes, creating a sabayon. After ten minutes, remove from heat and whisk the mixture till it thickens slightly. The texture should be smooth and creamy.
  2. Add the mascarpone to the mixture and whisk lightly just until combined. Place bowl aside.
  3. Place heavy cream in another mixing bowl and whip until stiff peaks form, either by hand or mixer.
  4. Then gently fold the whipped cream into the mascarpone sabayon until combined and set aside.
  5. Mix the espresso with the coffee liqueur (if desired) in a shallow dish. Dip the lady fingers one by one into the mixture, just a quick touch, on both side, otherwise the lady fingers will get soggy. Lay out a layer of the lady fingers on the bottom of a 9-inch square serving dish or pan, placing them slightly apart. Spoon half of the mascarpone cream filling over the lady fingers. Smooth it out as much as you can.
  6. Repeat with another layer of lady fingers and cream mixture.
  7. Cover and refrigerate for four hours or over night.
  8. Dust with cocoa before serving.
Notes
  1. If you don't have a double boiler just use a small sauce pan as your bottom and a metal mixing bowl as the top. Ensure the top bowl covers the entire bottom pot's opening but not touching the water. You are using indirect heat to cook; you only want the top bowl heated with the steam. I use this method all the time.
  2. If you don't have any espresso on hand, dark coffee can be used in a pinch.
  3. Use the hard Italian lady fingers, not the soft cake-like ones.
  4. You can make this in any serving dish or individual dessert cups, just break up the lady fingers as needed.
  5. This can be made up to two nights in advance.
Adapted from AskChefDennis.com
Adapted from AskChefDennis.com
Bliss Theory http://blisstheory.com/

 

 

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