Skip to main content

Tiramisu

Welcome back to Chez Chefpo! 
Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso!

Tiramisu

Makes one 7" by 9" pan

Ingredients:

Cream:
  • 4 egg yolks
  • 50 grams sugar
  • 16 ounces Mascarpone cheese (preferably room temperature)
  • 200 grams heavy whipping cream
  • 2-3 tablespoons Kahlua*
Coffee Mixture:
  • 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do)
  • 2-3 tablespoons Kahlua*
You will also need:
  • 1 package, or about 24, lady fingers
  • Cocoa powder to be dusted onto the top
*If you don't have Kahlua, you can just use rum. 
Here's a reference for some of the more special ingredients that we used.

Directions:

  1. Make the sabayon:
    1. In a bowl, combine the egg yolks and sugar.
    2. Place this mixture into a double boiler on low heat. Whisk it constantly until it is thick and pale yellow. Once done, let it cool.
  2. Prepare the cream:
    1. In a separate bowl, take your heavy whipping cream and whip it to stiff peaks. Then, mix it along with 2-3 tablespoons Kahlua into the cream until smooth.
    2. Add in Mascarpone cheese and mix it until it's smooth. *To make it more authentic, you could add 2 egg whites, whipped, though these will stay raw.
    3. Add in the sabayon and mix until even.
  3. Prepare the lady fingers
    1. Mix the espresso with 2-3 more tablespoons of Kahlua.
    2. Dip the lady fingers into the mixture just so they are wet, not soaked! You could also brush it on, but this is a little less efficient.
  4. Assemble!
    1. The bottom starts with your dipped lady fingers (about half, or 12 fingers).
    2. Then comes the cream (again, about half of your cream).
    3. Repeat this once.
    4. Chill in the fridge for at least 4 hours
    5. Dust the top with cocoa powder using a sieve.
  5. Cut and serve!
Tip: Be careful when you cut the tiramisu, as it could fall apart!

It might seem rather complicated, but it's not too hard. As I (L'il Chefpo) mentioned earlier, it is really rather similar to tiramisu from Italy, and I can say that because I've tried it. Both were benissimo!
The tiramisu I had in Italy!
While it may seem like a lot of cream, the coffee and Kahlua flavor gives it a nice balance.

Bonus: Tiramisu-flavored gelato from Italy! Tastes just like the real thing, but very cool and refreshing!

Ciao!
-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...
Post a Comment
Read more

Key Lime Pie

Welcome back!  Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use...
Post a Comment
Read more