DangerousASMR
patreon
Cooking with Danger: Tiramisu Recipe
🕑 Added 2022-02-18 22:02:40 +0000 UTCFor the cream:
- 4 large egg yolks
- ½ cup/100 grams granulated sugar, divided
- ¾ cup/180 milliliters heavy cream
- 1 cup/227 grams (8 ounces) mascarpone
For the assembly:
- 1 ¾ cups/420 milliliters/14 ounces good espresso or very strong coffee
- 2 tablespoons rum or cognac
- 2 tablespoons unsweetened cocoa powder
- About 24 ladyfingers (from one 7-ounce/200-gram package)
- 1 to 2 ounces bittersweet chocolate, for shaving (optional)
Preparation
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 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. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- 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.
- 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. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- 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.
Tiramisu recipe I used (originally from NYT, but I'm not paying for that shit): http://littlegreenfootballs.com/page/323812_Classic_Tiramis%C3%B9_Recipe_-_NYT%20accesskey=
Ladyfinger recipe I used (can also just buy if lazy): https://www.biggerbolderbaking.com/homemade-ladyfingers/
Comments
Fox firetoutou
As a Italian...im proud to see you stick with the real recipe and didn't do a fruit version xD I would have used Amaretto or Amaro but Rum or Cognac is still Ok
Wow, I didn't even think about the different measuring systems when it comes to cooking in different countries. That's thoughtful of Dangerous to include that info. honestly😇
This isn't spicy, no? It looks really good, but for some reason, I'm getting spicy vibes, idk 😅☺️, either way, thank you for the recipe!
T- Virus
Nice 😊
DeemerWM
That looks so good
girl next door
this is so cute keep it up queen 😫😫‼️
Hayk
That looks really good. I’m not good at cooking, so I have a lot of respect for people who are skilled in the culinary arts. Thanks as always Dangerous, I hope you have a wonderful weekend. 😊👍
Don.tbother mewiththat
Thanks for the metric measurments following american recipes as an EU plebian is hard.
Thanks!
Aloha it’s See
Looks so good Will have to try to make it
Alexander Olson
I make this on a regular basis for holiday get togethers and other events, it is my favorite dessert ever.
David Kelly
I don’t think I’ve ever even had tiramisu, but I’m pretty handy in the kitchen so I may try to make one this weekend. If I can’t find mascarpone cheese I’m sure bologna would be a good substitute, got plenty of that.
Dangerous' Freya❤️
I might make this! ❤️🤗😊
Coby-O
Gonna try to get the ingredients Sunday and try this sucker out. Looks delicious!
Owly
📝 thank you
Bathory
She even put it in metric for everyone to enjoy, so thoughtful!
Camilo Iribarren
Yum
