Tiramisu II.

TiramisuThe reason I like this recipe is because the egg yolks are cooked, and the chances of Salmonella poising are greatly reduced. It is a very quick and easy recipe – you just need to make sure you have enough time to keep it in the fridge to let the flavors come together. This recipe serves 6-8 people – you can easily double it for a bigger crowd. If you double the recipe, use a 9×13-inch baking dish.


Coffee Syrup:
1 cup brewed espresso or strong coffee
1 tablespoons granulated sugar
2 tablespoons dry Marsala, dark rum, brandy, or coffee or almond liquor

3 egg yolks
1/4 cup (70g/2.5 oz) granulated sugar
2-3 tablespoons dry Marsala wine, dark rum, or brandy
3/4 cup (180ml) heavy cream
1 cup (227g/8 oz) mascarpone cheese, at room temperature
1 box 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
Sifted cocoa powder or grated chocolate

For the coffee syrup: In a small bowl, combine hot coffee, sugar, and the Marsala. Mix until sugar dissolves. Set aside to cool.

For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e., place the heatproof bowl over a saucepan of boiling water; the bowl should not touch the water). Reduce heat to low. Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.

Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8×8-inch baking dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours but no more than 1 day – it will start to get soggy.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

Recipe adapted from prettysimplesweet.com

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