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Made this tiramisu topless 🙂 below is my recipe Tiramisumake..
🕑 Added 2024-11-29 08:06:13 +0000 UTCMade this tiramisu topless 🙂 below is my recipe
Tiramisu
makes 9x9 square pan
FOR THE CREAM:
4 large egg yolks, room temp½ cup/100 grams granulated sugar, divided¾ cup heavy cream1 cup/227 grams mascarpone (8 ounces), room temp1 tsp vanilla
FOR THE ASSEMBLY:
1 cup good espresso or very strong coffee2 tablespoons rum (sub for 1 Tbsp vanilla if no rum)1 Tbsp coffee liqueur3 tablespoons unsweetened cocoa powderAbout 24 ladyfingers (from one 7-ounce/200-gram package)1 to 2 ounces bittersweet chocolate, for shaving (optional)
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Add mascarpone and whip until combined. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream, vanilla, and remaining ¼ cup/50 grams sugar until it creates medium peaks. Gently fold the whipped cream into the sweetened egg yolks and mascarpone mixture until combined.
Step 3
Combine espresso, rum, and coffee liqueur in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer.
Step 6
Dust top of mascarpone with 1 Tbsp cocoa powder. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 7
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 8
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
