Tiramisu
Prep Time: 45 minutes
Total Time: 8 hours
Servings: 9
This is a favorite treat everyone loves. Yum!
Total Time: 8 hours
Servings: 9
This is a favorite treat everyone loves. Yum!
Ingredients:
6 large egg yolks
1 cup sugar, divided
6 tablespoons dark rum, divided
1 1/2 cups (12 oz) mascarpone cheese
1 cup heavy whipping cream
1 cup boiling water
1 tablespoon instant espresso powder
1 package ladyfingers
Cocoa powder and shaved dark chocolate for topping.
6 large egg yolks
1 cup sugar, divided
6 tablespoons dark rum, divided
1 1/2 cups (12 oz) mascarpone cheese
1 cup heavy whipping cream
1 cup boiling water
1 tablespoon instant espresso powder
1 package ladyfingers
Cocoa powder and shaved dark chocolate for topping.
Directions:
Lightly oil an 8" x 9" baking dish.
Whisk together egg yolks and 3/4 cup sugar in the bowl.
Whisk egg yolks and sugar to make the whipped topping then spoon into a sauce pan placed in another pan of simmering water to create a double boiler
Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume and has a light yellow color.
Gradually whisk in 4 tablespoons of rum and continue whisking rapidly over the double boiler for about 10 minutes, until the mixture is thick, foamy and very pale yellow. (You can use a hand mixer for this step.)
Remove the bowl from the double boiler and set aside until cooled to room temperature.
With a mixer beat mascarpone on medium speed for 15 to 30 seconds, until it smooths out and softens.
Be careful not to over-beat or else the mascarpone will separate and become grainy.
With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.
Stop the mixer and scrape down the bowl. Continue beating with the mixer on medium-high speed for another 30 to 60 seconds, until the mixture holds firm, not-quite-stiff peaks.
Fold 1/3 of the whipped cream into the zabaglione to lighten it, then fold in the remaining whipped cream.
In a wide, shallow dish, whisk the remaining 1/4 cup sugar with the remaining 2 tablespoons of rum, the boiling water, and the espresso powder.
Stir to dissolve the sugar and espresso.
Dunk one ladyfinger at a time in the espresso liquid, turning it so that all sides are evenly moistened – a quick dunk is all you need; any more and the ladyfingers start to disintegrate.
Arrange the dunked ladyfingers in rows on the bottom of the baking dish.
Once you finish one layer, spread 1/2 of the mascarpone mixture over the top.
Repeat dunking and arranging a second layer and spread the remaining mascarpone over top.
Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.
Dust with cocoa and shaved dark chocolate before serving.
Lightly oil an 8" x 9" baking dish.
Whisk together egg yolks and 3/4 cup sugar in the bowl.
Whisk egg yolks and sugar to make the whipped topping then spoon into a sauce pan placed in another pan of simmering water to create a double boiler
Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume and has a light yellow color.
Gradually whisk in 4 tablespoons of rum and continue whisking rapidly over the double boiler for about 10 minutes, until the mixture is thick, foamy and very pale yellow. (You can use a hand mixer for this step.)
Remove the bowl from the double boiler and set aside until cooled to room temperature.
With a mixer beat mascarpone on medium speed for 15 to 30 seconds, until it smooths out and softens.
Be careful not to over-beat or else the mascarpone will separate and become grainy.
With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.
Stop the mixer and scrape down the bowl. Continue beating with the mixer on medium-high speed for another 30 to 60 seconds, until the mixture holds firm, not-quite-stiff peaks.
Fold 1/3 of the whipped cream into the zabaglione to lighten it, then fold in the remaining whipped cream.
In a wide, shallow dish, whisk the remaining 1/4 cup sugar with the remaining 2 tablespoons of rum, the boiling water, and the espresso powder.
Stir to dissolve the sugar and espresso.
Dunk one ladyfinger at a time in the espresso liquid, turning it so that all sides are evenly moistened – a quick dunk is all you need; any more and the ladyfingers start to disintegrate.
Arrange the dunked ladyfingers in rows on the bottom of the baking dish.
Once you finish one layer, spread 1/2 of the mascarpone mixture over the top.
Repeat dunking and arranging a second layer and spread the remaining mascarpone over top.
Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.
Dust with cocoa and shaved dark chocolate before serving.
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