2016-08-29

Tiramisu

Ingredients

Sheet-style Ladyfingers

  • 4 eggs
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon salt
  • 3/4 cup all purpose flour

Tiramisu

  • 6 egg yolks
  • 1 cup white sugar
  • 1 1/4 cup mascarpone cheese
  • 1 3/4 cup heavy 35% whipping cream

Flavouring

  • 1 cup cold espresso
  • 1/2 cup coffee flavoured liqueur
  • cocoa for dusting

Method

Sheet-style Ladyfingers

  1. Preheat oven to 375°F.
  2. Line a jelly roll baking sheet with parchment paper.
  3. Separate the eggs.
  4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
  5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
  6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
  7. Gently fold the egg white mixture into the egg yolk mixture.
  8. Gently sift the flour over the egg mixture and fold it in.
  9. Pour the batter into the baking sheet and gently even it out with a spatula.
  10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
  11. Remove from oven and allow to cool until warm.
  12. While still warm, remove from pan and cut or trim to fit the dish that the tiramisu will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

Tiramisu

  1. Beat together egg yolks and sugar in a saucepan over medium-low heat.
  2. Continue cooking for 10 minutes while stirring constantly.
  3. Remove yolk mixture from heat and beat until thick and lemon coloured.
  4. Add mascarpone to whipped yolks and beat until combined.
  5. In a separate bowl, whip cream until stiff peaks (best if done in a metal bowl that has been kept in the freezer before use).
  6. Gently fold the whipped cream into the mascarpone mixture and set aside.

Assembly

  1. Assemble the tiramisu in a dish or cake pan with high sides as it can not stand up on its own - this recipe works well in a very high sided 9x13 dish or pan.
  2. Mix the espresso with the coffee liqueur.
  3. Put the first layer of lady finger in the bottom of the dish.
  4. Brush the lady finger with the coffee mixture.
  5. Spoon 1/2 of the tiramisu in and even it out with a spatula.
  6. Put the second layer of lady finger in.
  7. Brush with the coffee mixture.
  8. Spoon the remainder of tiramisu in and even it out.
  9. Cover and refrigerate for at least 4 hours.
  10. Dust with cocoa before serving.

Source

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