COOKING CLASS 8 - TIRAMISU
Servings for: 6/8 people
Tiramisu is the most famous Italian dessert in the world born in Treviso (a lovely town near Venice), delicious and easy to make if you Follow the directions of this recipe and make the best Tiramisu you have ever eaten!
Tiramisu is made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs that we will be going to pasteurize.
Egg yolks 175 g = approximately ¾ c (170 g) or 6 oz
Sugar 340 g = a bit more than 1 ½ c (1.69 c). or approximately 12 oz
Water 100 g = approximately ½ c (.42) or 3.53 oz
1 teaspoon vanilla extract
Whipped cream 500 g = 4.26 c or 17.64 oz
Mascarpone cheese 500 g = 2.23 c or 17.64 oz
Coffee 300 g = 1.27 c or 10.58 oz
unsweetened cocoa powder
HOW TO PREPARE TIRAMISU
First of all, make the coffee then set aside and let it cool. Separate egg whites from yolks .
Pour the 100 gr of water into a saucepan and add the sugar then bring this syrup solution up to 121°C (250 F° ) without stiring. Measure the temperature with a kitchen thermometer; if you do not have a thermometer, the syrup will be ready when small and white bubbles will form on the surface. It’s very important that the sugar does not exceed 121 °C, temperature after which the sugar starts to caramelize (you realize it because it starts to darken). Meanwhile, begin to whip up the egg yolks with the electric mixer. When the syrup is ready, pour it over the egg yolks, keeping to whisk. Mount until completely cooled (about 10 minutes). The pate à bombe is now obtained, a fluid and clear cream.
Whip in another bowl the 500 gr cream until stiff and when ready set aside.
Add the mascarpone cheese to the pate à bombe (the fluid cream made with yolks), whisk the cream slowly with the mixer and then add the whipped cream with a wooden spoonor a spatula from bottom to up very slowly until nice and smooth.
Now dip quickly Savoiardi Ladyfingers into the coffee.
IMPORTANT! Cookies should not engage too much coffee, otherwise your Tiramisu will turn out too soggy. Then place them in a ceramic or glass cooking pan. Spread the mascarpone cream on top of the Savoiardi.
Add another layer of Savoiardi and then cover with more mascarpone cream.
Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving