Saturday, February 13, 2010

Tiramisu recipe

Homemade Tiramisu
Tiramisu is a traditional Italian dessert, usually made with lady fingers, mascarpone cheese, coffee and rum.  The lady fingers are soaked in a espresso syrup mixture, and topped with cocoa powder.  Tiramisu is definitely one of the most famous dessert in the world, and always decadent and delicious.  This particular recipe used Marsala wine and Brandy instead of rum.  I also used a little bit of coffee liqueur.  The coffee liqueur compliments the espresso, and also intensify the coffee flavors.

I give it a 8 out of 10.  
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Tiramisu Recipe

1 1/2 boxes(4.75 oz. each) of soft lady fingers
2 lbs. mascarpone cheese, room temperature
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup Brandy
1/4 cup coffee liquer(optional)
1 cup espresso, hot
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon vanilla extract
Cocoa powder for dusting
pinch of salt

1. In a medium bowl, whisk together the egg yolks and sugar.  Add the Marsala and brandy.  Place over a double-boiler and cook until mixture reaches 160 degrees F.  Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (the mixture should have the similar consistency of pudding).  Remove from the heat and cool mixture until room temperature.  
2. Whip the mascarpone cheese until smooth and creamy.  Fold the cheese into the egg yolk mixture until well incorporated.  Can be made up to 4 hours ahead.
3. Combine hot espresso with sugar, and vanilla extract.  Add the coffee liqueur and salt.  You are now ready to assemble the Tiramisu.
4. Place lady fingers in a deep 8"x10" dish.  Pour half cup of coffee mixture on the lady fingers until soaked.  Pour half of the mascarpone mixture onto the lady fingers and spread evenly across the lady fingers.  Put down the second layer of lady fingers, and pour the coffee mixture onto the lady fingers.  Pour the rest of the mascarpone mixture, and spread evenly.  Sift the cocoa powder on top of the Tiramisu evenly.  

Tiramisu can be served immediately, but better to serve it after refrigerated overnight.  Yields 12 servings. 


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