June 14, 2018

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Tiramisu, an Italian Iconic Dessert

November 7, 2017

 

First attempt Tiramisu making! Because weekends are for dessert making, my friend Diego Law and I made Tiramisu last Friday. My best friend and roommate "Angelica" couldn't save dessert for Sunday and Monday, on Saturday night RIP " I Tiramisu "  it was all gone.

 

There's a history behind every icon, and so Tiramisu has it's own. Starting from it's name, "tiramisu" in Italian means " pull it up" or "pull me up" which by the way, sounds like an energy booster to me! [...] Read more on link down below

 

https://www.countrysideflavors.com/single-post/2017/11/07/Then-who-invented-Tiramisu-then

 

 

 Ingredient List :

 For 9- 10  Servings

 

 

 6  large egg yolks

1 2/4 mascarpone cheese

1 3/4 cup heavy whipping cream

2 cup cold brewed espresso -strong coffee

2 teaspoons vanilla extract

2 packages  Savoiardi -Italian lady fingers (7 0z)

1 cup granulated sugar

1 ounce bitter sweet chocolate or cocoa for dusting

 

Optional: 2/4 cup coffee flavored Liqueur (dark rum, dry marsala wine, brandy, other )

My recommendation: 1/2 cup Sweet Marsala and 1/2 dark rum

 

Active time: 30-40min

Total time: 7 hrs

 

Preparation method: 

For key tips, don't skip " Cooks Notes" below   

 

Prepare coffee: In a wide bowl, combine coffee, your liqueur, vanilla extract, and a tablespoon of sugar.

 

Prepare filling: 

In the top of a double boiler, combine egg yolks and sugar, over boiling water. Reduce heat to low, stirring constantly, cook it for about 10 min (*Do not stop beating until removed from the heat). After 10 min, remove from the heat and whip yolks until thick. (Notice: it should have a light yellow color)

 

Let the mixture cool and gently fold mascarpone mixture into half of the  whipped cream, add the remaining half when the mix is fully incorporated.

 

 

 

 

 

Prepare dessert, Last step:

 

Dip both sides of ladyfingers one by one into your coffee mix until they get a pale coffee colour.

On your container-dish,  arrange ladyfingers to cover the base of your container. Add 1/3 of the mascarpone mixture on top of the ladyfingers (Dust chocolate or cocoa powder on top if desired). 

 Repeat the layers, finishing with a layer of the mascarpone mixture and chocolate or cocoa powder.

 

 

 

Cover and refrigerate for six hours before serving.

 

Cooks' Notes:

* Do not soak ladyfingers.

* If the mascarpone cheese is at room temperature, it will be easier for you to mix it all together.

* You can substitute instant espresso powder for the 2 cups freshly brewed espresso.

* It is important that you wait at least 6 hours before serving.
* After the 6 hours chilling on the refrigerator, you can dust more cocoa on top for a flawless looking tiramisu! (I had less than one ounce of coca for my tiramisu and couldn't do this extra step, so keep it in mind for when collecting your ingredients)

 

 

Thanks for visiting, Happy cooking!

 

 

 

 

 

 

 

 

 

 

 

 

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