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Magnolia Tiramisu Recipe

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This recipe for Magnolia Tiramisu is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
custard
⅔ cup whole milk
6 eggs yolks
¾ cup sugar

ladyfinger coffee mixture
50-60 ladyfingers
½ cup hot water
2 tablespoons rum
2 tablespoons instant coffee


whipped cream
2 cups heavy cream
1 tsp vanilla
¼ cup sugar
1 lb mascarpone cheese
½ cup cocoa powder, for dusting
Directions:
Directions:
to make the tiramisu filling:
1. In a saucepan, heat up the milk on
medium high heat.
2. While it’s heating, add the egg yolks,
then the sugar. Whisk constantly. After
a few minutes, the custard will thicken
to an almost pudding like consistency.
Then proceed to transfer the mixture
into a bowl and tightly cover the
custard. Place in the fridge for at least
30 minutes.
3. In a stand mixer fitted with the
whisk attachment, add the whipping
cream, vanilla and sugar. Whip on
medium until incorporated and turn
speed to high. Continue to beat until
stiff peaks form, about 30 seconds.
(Be careful not to over beat, or it will
break.)


to assemble the tiramisu:
4. In a 9 x 11 dish, lay the lady fingers
to cover the bottom of the dish.
5. In a small bowl, stir together hot
water, rum, and instant coffee, until
dissolved.
6. Using a pastry brush, generously
brush each lady finger with the coffee
mixture.
7. Add mascarpone cheese to whipped
cream and fold together just until
combined.
8. Smooth ⅓ of the mascarpone
mixture over the top. Add another layer
of lady fingers, and brush with coffee
mixture. Repeat until all 3 layers are
complete.
9. Dust cocoa powder generously
over the top. Refrigerate for at least
3-4 hours or up to overnight before
serving.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
prep: 35 minutes cook: 20 minutes cool: 6 hours
Personal Notes:
Personal Notes:
tip: When making the whipped cream
for this recipe, chill the bowl you are using in the fridge. This will help the cream
form faster while blending with a hand
mixer or in a stand mixer.

 

 

 

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