Tiramisu
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Sugar1 cup
Cake Flour (sifted)1 cup
Marsala1 cup
Brandy910 g
Mascarpone Cheese1 cup
Espresso (hot)3 tbsps
Brown Sugar1 tsp
Lemon Juice1 tsp
Vanilla ExtractDirections:
1
Ladyfingers: Preheat oven to 350 degrees F
2
Butter a 12 by 16-inch baking tray
3
Line with parchment paper and brush again with butter
4
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color
5
Reserve
6
In another mixing bowl, whip the egg whites to soft peaks
7
Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks
8
Sift the flour again
9
With a rubber spatula, fold half of the flour mixture into the yolk mixture
10
Fold in 1/2 of the egg white mixture
11
Then fold in the remaining 1/2 flour mixture
12
Lastly, fold in the remaining 1/2 egg white mixture
13
Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray
14
Bake for 12 to 15 minutes until done and golden in color
15
Remove from the oven and allow to cool to room temperature
16
Use as needed
17
This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer
18
Mascarpone Cream: In a medium bowl, whisk together the egg yolks and sugar
19
Add the Marsala and brandy
20
Place over a double-boiler and cook until mixture reaches 160 degrees F
21
Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon)
22
Remove from the double-boiler and cool mixture over ice bath, until room temperature
23
Whip the mascarpone cheese to soft peaks
24
Fold into the cooled sabayon until well incorporated
25
Use as layers in the tiramisu or as needed
26
Can be made up to 4 hours ahead
27
Espresso Syrup: Brew fresh espresso
28
To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract
29
Stir until dissolved
30
Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets
31
Divide espresso syrup into 2 portions
32
Divide the mascarpone cream into 3 portions
33
To assemble
34
Spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger
35
Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked
36
Repeat process
37
Lastly, top with the remaining mascarpone cream and cover with grated chocolate
38
Cover mold and refrigerate at least 2 hours before serving