Tiramisu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tiramisu:
4 egg yolks
¾ cup of sugar
1 cup mascarpone cheese
1 ½ cups whipping cream
2 cups stong coffee, cooled (or just use instant espresso... no one really notices when you add the next ingredient)
½ cup Kahlua
30 to 36 ladyfingers*
Cocoa powder and/or shaved chocolate.
*Optional lady finger ingredients- in store, they're overpriced and sometimes hard to find. I prefer to make sheets of lady fingers on my own.
4 eggs, separated
⅔ cup white sugar
⅞ cup all-purpose flour
½ teaspoon baking powder
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Directions: |
Directions:Tiramisu:
In a double boiler, combine 4 egg yolks and ¾ cups of sugar.
Beat until mixture is light yellow and has reached 140ºF.
Remove from heat and pour into a large bowl.
Whisk in one cup mascarpone cheese until smooth and let cool for 8-10 minutes.
In a separate bowl, whip 1 ½ cups whipping cream until stiff peaks form.
Gently fold whipped cream into egg mixture; set aside.
Combine 2 cups stong coffee, cooled and ½ cup Kahlua.
Dip 30 to 36 ladyfingers* into the coffee mixture. Don't oversoak to the point of sogginess.
In a 12 to 14 inch round or oval dish, spread a thin layer of cream mixture.
Arrange ladyfingers on a layer of cream, breaking pieces to make a uniform fit.
Add another layer of cream, then another layer of ladyfingers.
Top with remaining cream and smooth with back side of butter knife.
Cover with plastic wrap and chill for 4 to 6 hours.
Before serving, dust generously with cocoa powder and top with shaved chocolate.
*Lady Finger Preparation- in store, they're overpriced and sometimes hard to find. I prefer to make sheets of lady fingers on my own.
Preheat oven to 400ºF
Line a rimmed baking sheet with greased parchment paper.
Place egg whites in bowl and beat on high until soft peaks start to form.
Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
Put the mixture on the lined baking sheet and spread it out evenly. Bake for 8 minutes and cool completely in the pan.
Cut your lady finger sheet to the size of your dish (make sure you have enough for at least two layers). Peel from the parchment and use as you would the individual fingers (but no gaps- yay!) |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:6-8 hours |
Personal
Notes: |
Personal
Notes: To be quite honest, I think we got this recipe from a magazine back when I was in high school. It wasn't a "Better House Keeping" or "Epicurious" magazine or any other publication that has a specialization in food-- I want to say it was one of those weird local ones that has lots of local coupons added in. It may have even been part of an ad for a home/tire/repair shop.
That being said, this is the BEST tiramisu I've ever had. It ruins me for everything else (which is still good, but also not usually in the form of 8-10 servings at a time).
Initially, we made it for fun. Then my mom started requesting it for birthdays, and I've made it for Greg's birthday too. When I lived in DC, I'd come home and my parents will have bought the ingredients "just in case I feel like making it" .
It's also an award winning recipe. Back when I interned at the State Department as a wee 21 year old, I lived mostly alone in a house and baked something new every evening to bring into the office. It definitely helped me network, even when I hardly had any work to do. People were getting into the baking spirit, so we had a baking competition. I made the tiramisu, and obviously, I won. So, this recipe is a winner in the eyes of the US Department of State's Bureau of Educational And Cultural Affairs.
Anyway, it's perfect for a dinner party because it serves plenty. I used to find the recipe intimidating, but it's really not at this point. I usually don't try to cut the servings into squares like you'd see in a restaurant. Rather, I scoop it with a giant spoon into bowls. It feels extra indulgent that way and less fussy. I hope you find a reason to make it (or I'll just make it when we visit).
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