Tiramisu

Tiramisu

Tiramisu is one of those desserts that I have always wanted to know how to make. This summer provided the perfect opportunity as I had a receptive (and captive) audience for my experimentations. This version is the third one I tried, and it is a combination of two different recipes (many thanks to Cecile Oddou). I think this version has the ideal ladyfinger and cream textures.

4 egg yolks
1/4 cup sugar
1 packet of vanilla sugar
1/4 marsala/madera/amaretto (optional)
500g of mascarpone cheese
1 cup of heavy cream
2 cups of strong coffee
ladyfinger cookies
cocoa powder for dusting

Time: 30 min prep, 4-8 hours chill

• Set out mascarpone cheese to come to room temperature, about an hour before assembly.
• Whisk eggs yolks and sugars together in a metal bowl until well blended.
• Set bowl over double boiler with water gently boiling, whisk in wine gradually. Continue to whisk until mixture thickens, about 5 minutes.
• Remove custard from heat and cool. Sit bowl in cold water to quicken cooling.
• While custard cools, beat heavy cream until soft peaks form.
• Whisk mascarpone in a large bowl until smooth.
• Pour cooled custard over mascarpone and whisk until blended.
• Add whipped cream over the mascarpone custard mix.
• Fold gently to incorporate. Does not need to be completely mixed.
• Submerge cookie half way into coffee. Hold until liquid starts to soften the cookie at the midway point. Allow access coffee to dribble out and then place cookie in container.
• After completing the first layer of cookies, layer half of the creamy mixture.
• Repeat another layer of coffee-infused cookies and then the other half of the cream. Cover will plastic wrap and chill.
• Chill for at least 4-8 hours. Ideally, prepare the morning of to serve in the evening.
• Sift cocoa powder over the top of the tiramisu before serving.