Tiramisu is one of my (hanaan) favourite desserts! Can't tell you how many times i have made it. I usually make it with a recipe from my mum but i recently found quite a good one on sallysbakingaddiction.com so i took some pointers from her and it turned out delicious!
(btw this is quite a long step by step for tiramisu, i will soon update a simplified version for anyone interested! xx)
Ingredients:
1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
1/4 to 1/2 cup Baileys (optional) - the irish cream compliments the desert really well.
2 packs of ladyfingers
500g mascarpone, cold or at room temperature
1/2 cup condensed milk
4 large eggs, separated
100g granulated sugar, divided
480ml heavy cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
unsweetened natural or dutch-process cocoa powder
Steps:
Set your deep dish aside
Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, condensed milk and baileys (optional) together on medium speed in a large bowl until smooth. Set aside.
Egg yolks: 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 whisk the egg yolks and half of the 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.
Then whip the heavy cream, you can either use a handheld whisk or stand mixer. Would not recommend mixing on your own as it’s quite tedious. Beat the cream and vanilla for a few minutes until it forms medium peaks (not soft but not stiff) then Fold the whipped cream into the mascarpone mixture.
Beat the egg whites then when foamy add in the other half of your 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.
Now you can start dipping the ladyfingers:Make the coffee in a shallow bowl and empire it’s not too hot as you’ll be using your hands. dip each side of the ladyfinger into the mixture but make sure you don’t leave it in too long as you don’t want the tiramisu to be soggy. 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 coffee for the second layer.
Spread half of the mascarpone cream evenly over the ladyfingers.
Repeat ladyfingers and mascarpone step here again and then get your cocoa powder and sift it all over the top (not too much as you don’t want it to be too overpowering). you might need to clean the edges after this step.
Now cover with cling film
Refrigerate for a minimum of 6 hours but preferably 9 or over night for best results.
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