Tiramisu
Tiramisu is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Marsala wine or a liqueur may be added to flavor the mixture, making it zabaglione. The phrase tira mi su literally means 'pick-me-up' or 'pull-me-up' in reference to the effects of the sugar and espresso. The original shape was round, but the recipe has been adapted into cakes, puddings, and other varieties of dessert. The recipes below reflect this variation in prepartion. An interesting garnish that some use is chocolate-covered espresso beans.
See Homemade Mascarpone Cheese and Mascarpone cheese substitute.
Tiramisu (square cake)
Recipe courtesy Wolfgang Puck
Ladyfingers:
6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
Melted butter, for brushing pan
Mascarpone Cream:
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup brandy
2 pounds mascarpone cheese (See Homemade Mascarpone Cheese, I made this once with Mascarpone cheese substitute and did not think it turned out well)
Espresso Syrup:
1 cup espresso, hot
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate
Ladyfingers:
Preheat oven to 350 degrees F. Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
Mascarpone Cream:
In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
Espresso Syrup:
Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
Assembly:
Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.
Tiramisu (trifle-style)
Copyright, 2002, Barefoot Contessa Family Style by Ina Garten, All rights reserved
6 extra-large egg yolks, at room temperature*
1/4 cup sugar
1/2 cup good dark rum, divided [several reviewers of the recipe thought the rum was too strong]
1 1/2 cups brewed espresso at room temperature, divided
16 to 17 ounces mascarpone cheese, at room temperature
30 Italian ladyfingers (savoiardi)
Bittersweet chocolate, shaved or grated
Confectioners' sugar (optional)
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
*RAW EGG WARNING: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. Bring to room temperature before using.
You can find savoiardi (ladyfingers) and mascarpone in an Italian specialty store.
Tiramisu
from Maida Heatter, Happiness is Baking, https://sallysbakingaddiction.com/
According to Sally’s Baking Addiction, "This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried." Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.
1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
6 Tablespoons (90ml) Grand Marnier
40–45 ladyfingers
Mascarpone Cream:
16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature
1/4 cup (60ml) dark rum
4 large pasteurized eggs, separated*
1/2 cup (100g) granulated sugar, divided*
2 cups (480ml) heavy cream or heavy whipping cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
unsweetened natural or dutch-process cocoa powder (for dusting)
*Eggs: Maida Heatter’s recipe calls for 5 large eggs, but in hopes to slightly reduce the volume of mascarpone cream, I (https://sallysbakingaddiction.com/) reduced down to 4 large eggs.
*Sugar: I increased the sugar by 2 Tablespoons for a VERY slightly sweeter cream. This is still not an overly sweet dessert.
You need a large 9×13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
Cover leftover tiramisu and store in the refrigerator for up to 3 days.
Freezing Instructions: Prepare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw covered or uncovered.)
Yield: serves 12
Tiramisu (parfait style)
Recipe copyright 2001, Mario Batali
4 ounces strong espresso, or 2 teaspoons instant coffee dissolved in 1/2 cup water
2 ounces Italian brandy
4 egg yolks
2 tablespoons sugar
2 egg whites*
2 cups mascarpone
3 ounces bittersweet chocolate, broken into 1/4-inch pieces
3 ounces milk chocolate, shaved or grated
30 small savoiardi (lady fingers), or 15, broken in half
Equipment: 6 large wine goblets
Mix the coffee and brandy together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Allow to cool 5 minutes.
Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. Fold mascarpone-yolk mixture into the egg whites and set aside.
Lay the savoiardi along the insides of the wine goblets all the way to the bottom, lining the entire glass, keeping 6 savoiardi for later use. Using a pastry brush, paint the cookies with the espresso and brandy mixture. Fill each goblet one-third full with the mascarpone mixture and sprinkle with the broken chocolate. Lay 1 remaining cookie across the center of each goblet and paint with the coffee mixture. Fill each goblet with the remaining mascarpone mixture, topping each with the shaved chocolate. Serve at room temperature.
*RAW EGG WARNING: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
