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 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!
Freshly brewed espresso in a large espresso maker (I use Illy)
6 egg yolks
8 Tbsp. sugar,
Mascarpone -I use Three 8 oz. tubs. Galvani or Belgioso are good brands, or one that specifically says to use for tiramisu. One 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 of glass of sweet marsala, or as the Italians say, “quanto basta,” which means as much as you need. I like more subtle flavors, but you may like to intensify the flavor using a bit more. Just don’t go overboard!
About 1/2 package of Leibniz butter biscuits. They come in a bright yellow package, and may not look fancy like lady fingers, but trust me on this…more rantings on that in my next post. 🙂
Unsweetened cocoa powder (qb) for dusting the top at the end. I like to use dutch cocoa powder.
Now for the fun part.
Start making your espresso. Use an espresso maker that holds between 4-6 small cups. While it is brewing, open the biscuits, and make two layers in your dish. 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 for another minute 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, pour 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. There is a very fine line. If your butter biscuits are floating, you have crossed the line! 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 cocoa powder.
PS If you do try this recipe, I would love to know your thoughts 🙂