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Old 04-21-2015, 09:25 AM   #1
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Tiramisu Recipe

We recent made two pans of Tiramisu and a trial pan we made earlier to test. This is the recipe we finally based this dessert. The tiramisu came out perfect after we got the hang of it.

adapted from TIRAMISU: How to Make the Best Classic Original Tiramisu Cake Recipe

for the coffee dip
1 1/2 cups (360 cc) espresso coffee
2 teaspoons sugar

for the zabaglione filling
4 egg yolks ( we used extra large farm eggs)
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira) ( We used 2 T brandy/ 4-5 T Amaretto)( Could also use Vanilla or any flavor extract instead of a liqueur)
1 lb (450 g) mascarpone cheese at room temperature
1 1/2 cup (360 cc) heavy whipping cream

for the base
10 oz (285 g) savoiardi (crisp ladyfinger cookies) (approximately 40)
2 tablespoons bitter cocoa powder ( we used Hershey's cocoa powder)
Instructions
    1. preparing the coffee dip
    2. Prepare a strong espresso coffee, about 11/2 cups (360 cc).
    3. Dissolve 2 teaspoons of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature.
    4. preparing the zabaglione filling
    5. Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar . . .
    6. and the Marsala wine.
    7. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear.
    8. Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well.
    9. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth.
    10. assembling the cake
    11. Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 13 x9 or 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep).
    12. Evenly distribute half of the zabaglione cream over the ladyfingers.
    13. Repeat the step with a second layer of ladyfingers and top with the rest of the cream.
    14. Sprinkle with the cocoa powder and refrigerate for about 4 hours / overnight.
    15. Sprinkle with additional cocoa powder before serving. Note: Some recipes say sprinkle cocoa powder when starting to assemble the 2nd layer of cookies.

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Old 04-22-2015, 08:51 AM   #2
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That is a very good recipe for a modern day tiramisù. I first learned to make tiramisù over forty years ago, when it was a very popular and simple dish to make. The name means 'Pick Me Up', and indeed it was often used to restore invalids back to health. What a way to get better!

The traditional tiramisù recipe is as follows:

Get a rectangular glass dish, and line the base with savoiardi (sponge fingers), and moisten with very strong espresso coffee. Take 500g fresh mascarpone and four large egg yolks, sugar to taste, and a small wineglass full or good rum and whip it all together to a not-too-stiff cream, then spread over the soaked savoiardi. Next, dust with a very thick layer of unsweetened best quality cocao powder. Put in the fridge for at least twleve hours. The lay of cocao powder will now be a lovely gooey layer of delicious chocolate.

Serve chilled in long stemmed glasses. There is nothing else to add, neither zabaglione nor whipped cream. These are modern additions, and are very nice but a bit too rich for my taste.

Un caro salute

Di Reston
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Old 04-22-2015, 09:33 AM   #3
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Thanks Di for your comments.

We wanted to make as close to a real tiramisu as possible. Whatever "real" means. There are a lot of recipes on line with all kinds of short cuts. I did read recipes that appear more close to the original as you describe.

One of the Italian markets we shopped for ingredients has a wonderful Pasticceria. One can buy individual servings scooped in a to-go container or a whole one sold in a clear plastic/ disposable Trifle bowl. Neither looked very elegant. Otherwise, their pastries and desserts look (and taste) terrific.

We wanted a recipe using cooked eggs. The party was for our son/ DIL's baby shower. And we didn't want to serve anything with raw eggs while she was pregnant. I would make this again, perhaps a smaller pan size recipe. It is very rich tasting. Hmm, maybe the larger size pan is good too !
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Old 04-22-2015, 11:09 AM   #4
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I like to mix coffee liqueur in with the espresso for the ladyfinger dip
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Old 04-22-2015, 01:11 PM   #5
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There used to be a fine dining Italian restaurant we went to, family owned, run. Sadly, the chef/owner got seriously burnt out, sold it to somebody, quality went down and it ended up closing. The original owner/chef made tiramisu in martini type glasses as individual servings. He would whip the heavy cream and the mascarpone, then fold together. It ended up being a light, fluffy, but seriously tasty dessert, which was about all you could handle after a 4 or 5 course meal there. I learned that we if went on a busy night to order it when we ordered our appys and have the waiter put it aside because they frequently sold out of it.
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Old 04-22-2015, 03:12 PM   #6
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medtran: http://www.foodnetwork.com/recipes/r...su-recipe.html
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Old 04-22-2015, 03:23 PM   #7
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Quote:
Originally Posted by GotGarlic View Post
Thanks for the link. His presentation was similar, but he used chocolate shavings instead of cocoa powder and he didn't use cinnamon at all.
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Tiramisu Recipe We recent made two pans of Tiramisu and a trial pan we made earlier to test. This is the recipe we finally based this dessert. The tiramisu came out perfect after we got the hang of it. adapted from [URL="http://www.annamariavolpi.com/page30.html"]TIRAMISU: How to Make the Best Classic Original Tiramisu Cake Recipe[/URL] for the coffee dip 1 1/2 cups (360 cc) espresso coffee 2 teaspoons sugar for the zabaglione filling 4 egg yolks ( we used extra large farm eggs) 1/2 cup (100 g) sugar 1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira) ( We used 2 T brandy/ 4-5 T Amaretto)( Could also use Vanilla or any flavor extract instead of a liqueur) 1 lb (450 g) mascarpone cheese at room temperature 1 1/2 cup (360 cc) heavy whipping cream for the base 10 oz (285 g) savoiardi (crisp ladyfinger cookies) (approximately 40) 2 tablespoons bitter cocoa powder ( we used Hershey's cocoa powder) [B]Instructions[/B] [LIST] [*][LIST=1] [*]preparing the coffee dip [*]Prepare a strong espresso coffee, about 11/2 cups (360 cc). [*]Dissolve 2 teaspoons of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature. [*]preparing the zabaglione filling [*]Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar . . . [*]and the Marsala wine. [*]Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. [*]Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well. [*]Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth. [*]assembling the cake [*]Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 13 x9 or 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep). [*]Evenly distribute half of the zabaglione cream over the ladyfingers. [*]Repeat the step with a second layer of ladyfingers and top with the rest of the cream. [*]Sprinkle with the cocoa powder and refrigerate for about 4 hours / overnight. [*]Sprinkle with additional cocoa powder before serving. Note: Some recipes say sprinkle cocoa powder when starting to assemble the 2nd layer of cookies. [/LIST] [/LIST] 3 stars 1 reviews
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