Sorry I haven’t posted in a while, I’ve been fighting a nasty sinus infection but I’m starting to feel almost normal.
So, moving on to the deliciousness…
I’ve been looking for a great Tiramisu recipe and this one is it. I made this for some friends early in December and they loved it. The hubby and I loved it too. This recipe would work for any special or not so special occasion.
I had made another recipe a few years ago but I thought it had too much liquor in it and the texture of the cream wasn’t light enough. This recipe uses whipped cream instead of whipped egg whites so I was a little concerned because I reeeally, reeeally don’t like whipped cream but it worked fine.
I even froze the leftovers and they tasted just fine after defrosting. There was no degradation in flavor or texture at all. The only thing I found is that you need to play with how long to dip the Savoiardi biscuits. I think it just depends on the density of the brand you’re using. At most I would dip them a few seconds on the bottom side and then place them upside down so the liquid soaks into the remainder of the biscuit.
Yield: 9 servings Cook Time: 10 minutes
- 6 egg yolks
- 1 cup sugar
- 16 ounces mascarpone cheese
- 1 1/4 cup heavy whipping cream
- 2 12 ounce packages Savoiardi (I used less than this)
- 1/2 cup room temperature espresso or strong coffee
- 1/4 cup coffee flavored liquor
- 1 – 2 tablespoons cocoa for dusting (I substituted Ghirardelli ground chocolate)
Step 1: Start heating water in a double boiler to boiling. You can use a medium sauce pan to hold the water and top with metal bowl to hold the ingredients to be heated. Add the egg yolks and sugar and mix well. Turn heat to low and stir for 10 minutes.
Step 2: Remove egg yolks from heat and beat for a few minutes. The mixture will thicken and become a lighter yellow.
Step 3: Beat mascarpone into egg yolk mixture to combine. Set aside.
Step 4: In a medium bowl, beat cream until it becomes thick and holds stiff peaks. By this time the egg yolk mixture should have cooled a bit. Fold whipped cream into the egg mixture. Set aside.
Step 5: In a small bowl, combine the espresso and liquor. Use a couple of the Savoiardi to determine how they will soak up the liquid. Dip one quickly for a count of three and then turn it upside down in a small dish. Wait a few minutes and cut the lady finger to see how much of the espresso mixture has soaked into the lady finger. If it’s to your liking, then use this length of time to dip the Savoiardi. If not then, dip one for another test for a little longer or shorter to find out the length of dipping time that works for you. Once you’ve found your favorite dipping time, then dip the lady fingers for the appropriate length of time, and invert them and place them in the bottom of an 8 inch square pan to cover the bottom of the pan.
Step 6: Cover the layer of Savoiardi with half the mascarpone mixture. Spread evenly.
Step 7: Create another layer of dipped Savoiardi. Cover the second layer of Savoiardi with the remaining mascarpone mixture. I had several Savoiardi left over but I didn’t mind because I would rather have more of the cream in the dessert anyway.
Step 8: Place mixture in the fridge for at least four hours. Use cocoa or ground chocolate to dust the top before serving.
Tips: Tiramisu freezes wonderfully if you’re lucky enough to have any remaining. Defrost for half an hour before serving.
Recipe adapted from Chef Dennis, The Best Tiramisu You Will Ever Make.