hiii!! I think I posted a tiramisu recipe on here a couple y..
Published: July 1st 2023, 8:49:02 am
hiii!! I think I posted a tiramisu recipe on here a couple years ago, but this is the better updated version. this recipe uses a 13x9” pan. so keep that in mind. it’s enough for a large family or party. if you want something smaller you can cut the recipe in half or even a quarter if making for 2-3 people. if you cut the recipe in half i recommend a 8x8 pan :)
TIRAMISU-
cocoa powder. idk how much. but a good amount
2 packs of ladyfinger cookies. like maybe 40-50
like 2 (7oz) packs
cream mix-
1 cup sugar (divided)
8 egg yolks
2 cups heavy cream
2 tbsp vanilla bean paste
2 cups mascarpone (16oz)*
1 tsp salt (divided)
*make sure mascarpone is ROOM TEMP, leave it out for a couple hours before making
soak-
1 cup strong espresso (8-10 shots)
1 cup coffee*
2 tbsp sugar
1/2 cup dark rum or cognac (i like meyers)
1/4 cup Kahlua
**sometimes i use hazelnut or a flavored coffee, you can also sub the Kahlua for Frangelico to add more hazelnut 👀 or add chopped toasted hazelnuts on top
to start the cream mixture, put 1/2 cup sugar in a stand mixer with 8 egg yolks and beat this on high until the egg yolks are pale yellow, and extremely fluffy. add 1/2 tsp salt. just when you think you’re about done, do it for another minute. we want this very fluffy.
once that is done, transfer it to another bowl and clean out the stand mixer. then put in the heavy cream and the remaining 1/2 cup sugar and 1/2 tsp salt. when this is the texture of a loose whipped cream, soft peaks, add in the mascarpone. now you want to mix the mascarpone and cream until it is thicker but don’t over mix. add in the vanilla and egg yolk mixture and mix in low for a few seconds to combine. cream mix is done
to make a coffee mixture, just mix together the coffee, espresso, sugar, and alcohols. make sure the coffee and espresso are room temperature.
to assemble, dust the bottom of your pan with a light layer of cocoa powder. lightly dip each ladyfinger into the coffee mixture. make sure you don’t over soak these. just a light dip on each side to get them wet. fill the whole bottom of the pan and then top with half of the cream mixture. do another layer of the ladyfingers and top with the remaining cream. add nice layer of cocoa powder on the top. I use a fine mesh strainer to make sure there’s no lumps & it makes it pretty
like i noted above, this is a very versatile recipe. You can make it hazelnut, you could make it a matcha tiramisu and do a sweetened matcha instead of the espresso and coffee. You could do a loosened raspberry compote with a berry liqueur and fresh berries. the possibilities are endless
SIDE NOTE this is not a dessert you can eat immediately. It needs to sit in the fridge for at least overnight. it’s better after 24 hours
LEMME KNOW IF YOU MAKE THIS 💖