First time ever I had Tiramisu was in Italy. It was THE BEST- I can still taste it. (If you in Italy, you have to have it else your trip would be incomplete.)It was way back in 2011. I never dared to make it as I thought it is a really complicated dessert & only experts can make.
It was a dear friend ‘s(PG- ya that’s what we call him) request on his b ‘day & I attempted to try my hands to make this.
Since then I have made tiramisu at various occasions & each time it falls short & people are demanding more.
This time it was for our lil angel- Divina’s 4th month B ‘day. She is the newest member of our Dubai family gang who also has an Instagram handle- @divi_globetrotter (thanks to her Social Media active mom)
Do try this simple recipe & I am sure everyone will love it.
Checkout the video on youtube. Follow the link below
Prep Time: 40 Mins
Assembling Time: 10 mins
Recipe Level: Intermediate
Serves: 6-8 People
Shelf Life: 2-3 days if refrigerated
Serving Suggestion: Serve Cold
1 Sauce Pan
1 Heat proof bowl
1 Loaf pan/ Servin Dish
2 cups(480 ml) milk, divided into 13/4 cup & ¼ cup
3/4 cup(150 grams) granulated white sugar, divided 100gm & 50gm
1/4 cup(35 grams) all purpose flour
6 large egg yolks
1/4 cup(60 ml) Marsala or dark rum
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
1 cup(227 grams) mascarpone cheese, room temperature
Ladyfigers: 30-32 crisp ladyfingers
Coffee Soaking Syrup:
11/2cups(360 ml) very strong brewed coffee or espresso
1/3 cup65 grams) granulated white sugar
1/4 cup(60 ml) dark rum or Marsala
- Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized saucepan.
- Place over medium heat, and bring this mixture just to boiling, stirring occasionally.
- Simultaneously, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks.
- When the milk comes to a boil (PART A), gradually whisk it into the egg yolk mixture (PART B)
- Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or two or until it thickens.
- Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter & Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming.
- Refrigerate until thick and cold, for two hours.
- Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the cold custard into the mascarpone until smooth.
Coffee Soaking Syrup:
- In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum).
- If you want to make it as a cake, layer the loaf pan with plastic wrap, ensuring plastic wrap extends to the side to cover the cake entirely later.
- If it’s a dessert to guests, you can use any serving dish, preferably, rectangular or square.
- At this point, you should have in front, ladyfingers, coffee syrup & cream filling.
- Dip each ladyfinger in coffee mixture & layer it at the bottom, placing each side by side.
- Spoon 1/3 of the cream & cover the ladyfinger layer.
- Repeat this 2more times. So now you have 3 layers of cream & 4 layers of lady fingers. (If it’s a dessert I like to keep cream layer as top, but it really doesn’t matter)
- Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
- To serve remove the plastic wrap & unmould. Sift cocoa powder or grated chocolate.
- When in Part C of cream filling, do not leave it unattended even for a second. It may get burnt at the base. Stirring continuously is important.