Italian TiramisuJared Sewchurran
Indulge in a decadent tiramisu this festive season – a classic authentic Italian cake served as a teatime treat or an after-dinner dessert. The perfect indulgence for the hot summer months as this gorgeous dessert is served chilled.
1 and 1/4 cups (300ml) very strongly prepared espresso
6 Tablespoons (90ml) Grand Marnier
40–45 Savoiardi (Boudoir / finger biscuits)
2 cups mascarpone, cold or at room temperature
1/4 cup (60ml) dark rum
4 large eggs, separated
1/2 cup (100g) granulated sugar
2 cups heavy cream or heavy whipping cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
unsweetened cocoa powder
You need a large 9×13-inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have it ready to go!
Dip half of the biscuits: You will form 2 layers each of dipped biscuits and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the biscuit into the espresso mixture. You don’t want to over-saturate the biscuit with liquid because then they will taste soggy (just a quick dip on each side.) Arrange the dipped biscuits in the baking pan to make one solid layer. If needed, cut some biscuits to fill in any empty spaces. Reserve remaining espresso mixture and biscuits for another layer.
Begin the mascarpone cream:
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater, whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
Whip the heavy cream:
With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
Beat the egg whites:
With a handheld or stand mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
Spread half of the mascarpone cream evenly over bottom layer of biscuits.
Dip remaining biscuits:
Dip remaining biscuits into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using a spatula, spread remaining mascarpone mixture evenly on top. Refrigerate uncovered for 2-3 hours.
Add cocoa layer, then chill:
After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminium foil, then refrigerate for at least 8-9 more hours and up to 1 day.
Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
Cover leftover tiramisu and store in the refrigerator for up to 3 days.
Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods Ciao bella!
Recipe cred: https://sallysbakingaddiction.com/tiramisu/