Italian Tiramisu
Class Guide
Estimated Run Time: 1 hour
Short Version
This classic Italian dessert is layered with rich, whipped mascarpone cheese and rum espresso soaked lady fingers. I don't do desserts too often on the channel but for tiramisu I always make an exception.
Equipment List:
Apron
Kitchen Towels
Measuring Spoons
Measuring Cups
Serving Spoon
Rubber Spatula
Whisk
Box Grater
Stand Mixer w/whisk
3x Mixing Bowls
Fine Mesh Strainer
Plastic Wrap
9x9 Dish / Baking Pan
Recipes
Tiramisu
Yield: 8
Prep time: 45 MinInactive time: 2 HourTotal time: 2 H & 45 M
Ingredients
Ingredients
Instructions
Instructions
- Stir coffee and espresso in a wide bowl until espresso dissolves; when room temperature, stir in half the rum (4 Tbsp.). Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks at low speed until just combined.
- Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.
- Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
- Add mascarpone and beat at medium speed until no lumps remain. scraping down the bowl once or twice. Transfer the mixture to a large bowl and set aside.
- In a now-empty mixer bowl (no need to clean bowl), beat the heavy cream at medium speed until frothy, 1 to 1 1/2 minutes.
- Increase the mixer speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer.
- Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
- Working one lady finger at a time, begin dipping the lady fingers in the coffee, espresso and rum. Dip each cookie for 2 seconds, no longer. They will fall apart if too much liquid is absorbed. Break one open to test to make sure that the outside is soft, but the inside is still firm. After each cookie is dipped, transfer it to a 9x9 rectangular pan. Fill up the whole bottom layer of the pan with a single layer of cookies.
- Use a rubber spatula to spread half of the mascarpone mixture into the sides and corners of the dish. Make a smooth surface for the next layer of lady fingers.
- Place 2 tablespoons of cocoa powder in a fine-mesh strainer and dust a layer of cocoa powder over the top.
- Repeat dipping and arranging the ladyfingers.
- Spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa.
- Clean up the edges of your pan with a towel.
- Cover with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours. Before serving, sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
