Hello, and welcome back! If you would like to know how I make my tiramisu, I would love to share it with you. Again, I would say that even if you like it the traditional way, just try my way for fun. You really have nothing to loose!
Here are the ingredients you will need, and as far as special equipment, a mixer is a must! I shared this recipe with a dear friend, who was in New Zealand temporarily and did not have a mixer. Let’s just say the consistency will not turn out right if you try to mix it by hand. You can whisk it all day, but you will end up with a soupy mess! So if you don’t have one, borrow one! You will also want an espresso maker a 9×9 square dish, unless you would like to make individual cups like the one pictured above. (Not my picture, by the way) That is a fun option for a small dinner party!
Espresso freshly brewed in a large espresso maker
6 egg yolks
7 Tbsp. sugar,
500 grams mascarpone (Italian cream cheese, usually found in the specialty cheese section) I use three 8 oz. tubs. Galvani is a good brand, or one that specifically says to use for tiramisu. One other bit of advice…Once I used Whole Food’s brand, and while it may be fine for other things, the consistency is all wrong for this dessert. It should be firm and dense, and this brand is much too runny.
@ 1 shot glass of sweet marsala
Unsweetened cocoa powder (qb) is used in Italian that means “as much as is needed.” for dusting the top at the end.
Start making your espresso. I use an espresso maker that holds about six small cups. While it is brewing, open the biscuits ( shown on previous blog post), and make two layers. You may have to split the cookies in half for them to fit in the pan.
In a large bowl, using an electric mixer with a whisk attachment, beat egg yolks and sugar until combined, and very creamy. (About 5 minutes) Don’t rush this step. The mixture should look like a creamy custard. Add the mascarpone, and combine until smooth. Keep an eye on your espresso Once it is done, remove from heat, and allow to cool a bit.
Once the espresso has cooled down some, but not too much, poor over the biscuits until both layers are saturated. Don’t pour all of the espresso on the biscuits, as you don’t want them to be soggy. As you pour, look for dry spots, and try to avoid leaving areas dry, while not drenching them. It may take a couple practice runs before you get just the right consistency. Pour custard mixture over coffee soaked biscuits, and spread evenly. Cover with saran wrap, and allow to sit overnight. It should be nice and firm, and the flavors have time to blend the longer it is left to sit.
Right before you are ready to serve the tiramisu, dust with unsweetened cocoa powder.
Since there are raw eggs, it is recommended that women who are pregnant and very young children do not eat it. Also, keep the rest of the tiramisu refrigerated.
PS If you do try this recipe, I would love to know your thoughts 🙂