Classic Tiramisu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Cream:
8 large egg yolks
1 cup sugar divided
1½ cup heavy cream
2 cups marscarpone
For the Assembly:
1½ cups good expresso (coffee shop)
¼ cup dark rum
¼ cup unsweetened cocoa powder
2 TBSP powdered sugar*
48 ladyfingers (2 packs)
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Directions: |
Directions:In the stand mixer whip the cream and half the sugar until fluffy and soft peaks form. Add the marscarpone and continue to whip until it creates a soft spreadable mixture with medium peaks.
In a separate metal bowl, use the hand mixer to whip egg yolks and remaining sugar until very pale yellow and about tripled in volume. A slight ribbon will fall from the beaters. Add the egg mixture to the cream and marscarpone bowl and gently fold with a large spatula until combined. Put back on the mixer on low just to smooth clumps if needed.
Combine expresso and rum in a small bowl. Combine cocoa powder and powdered sugar in another small bowl. Using a fine mesh strainer dust the bottom of a 9 x 13 inch baking dish with the cocoa mixture.
Working one at a time, carefully and quickly touch the flat side of each lady finger in the expresso rum mixture and place flat side down covering the bottom of the baking dish with the first pack. Using a pastry brush, brush the top of the lady finger layer with more expresso rum mixture. Spread half the marscarpone mixture on the lady fingers in an even layer. Repeat another layer with remaining pack of lady fingers bathed in expresso mixture. Spread the remaining marscarpone mixture over the second layer of lady fingers. Dust the top layer with the remaining cocoa mixture.
Cover the dish tightly with saran and foil and chill in the refrigerator for at least 4 hours. Overnight is best. If in a hurry, chill in the freezer for an hour during dinner and remove while clearing the table. |
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Personal
Notes: |
Personal
Notes: It's a great time for a pitcher of whiskey sours with all of those remaining egg whites!
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