TIRAMISU

TIRAMISU

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

Dietary: Nutfree

 

 

UTENSILS:

1 Sauce Pan

1 Heat proof bowl

1 Loaf pan/ Servin Dish

1 Whisk

1 Spatula

1 Strainer

1 Bowl

 

INGREDIENTS

 Cream Filling:

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

Topping:

Cocoa Powder

Grated Chocolate

 

PREPARATION:

 

Cream Filling:

PART A

• 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.

PART B

• 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)

PART C

• 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.

PART D

• 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).

ASSEMBLING:

1. 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.
2. If it’s a dessert to guests, you can use any serving dish, preferably, rectangular or square.
3. At this point, you should have in front, ladyfingers, coffee syrup & cream filling.
4. Dip each ladyfinger in coffee mixture & layer it at the bottom, placing each side by side.
5. Spoon 1/3 of the cream & cover the ladyfinger layer.
6. 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)
7. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
8. To serve remove the plastic wrap & unmould. Sift cocoa powder or grated chocolate.

Tips:

• 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.