Classic Tiramisu
I've been looking at tiramisu recipes for a long time now, trying to find a way to replicate the amazing version that was served to me at a Sardinian restaurant last Summer. This is not it unfortunately, but it is a damn good classic tiramisu, slightly tweaked to please our palates.
INGREDIENTS
4 large egg yolks
½ cup (100 grams) granulated sugar, divided
1 cup heavy cream (at 30% fat)
1 container (250 grams) mascarpone
½ teaspoon almond extract
1 cup espresso or very strong coffe
3 tablespoons Marsala wine (or rum or cognac)
3tablespoons unsweetened cocoa powder
About 24 ladyfingers
Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup (50 grams) sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining 1/4 cup (50 grams) sugar until it creates soft-medium peaks. Add mascarpone and almond extract and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and Marsala wine (or your liquor of choice) in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Dust with cocoa powder. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder.
Let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
INGREDIENTS
4 large egg yolks
½ cup (100 grams) granulated sugar, divided
1 cup heavy cream (at 30% fat)
1 container (250 grams) mascarpone
½ teaspoon almond extract
1 cup espresso or very strong coffe
3 tablespoons Marsala wine (or rum or cognac)
3tablespoons unsweetened cocoa powder
About 24 ladyfingers
Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup (50 grams) sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining 1/4 cup (50 grams) sugar until it creates soft-medium peaks. Add mascarpone and almond extract and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and Marsala wine (or your liquor of choice) in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Dust with cocoa powder. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder.
Let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
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