by Sewerranger April. 25, 2011 9018 views

This is a pretty “classical” take on tiramisu. It's not overly sweet which is why I like it. What most people don't know is that tiramisu is actually a relatively new recipe. The oldest mention of the dessert is only 40 years old with the oldest recipe book containing it being only 20 years old. The actual beginnings of the dessert are up for debate. The one I tend to believe says that it was created by an Italian chef who now operates a bakery in Baltimore (I'm sure you can understand why I prefer this one). Whatever the beginnings I hope you enjoy this recipe (which I'll admit usually takes me about 3 hours to make):

Lady Fingers:
6 eggs separated
1/2 cup sugar
1 cup cake flour (shifted)

Preheat your oven to 350. In a bowl whip the egg yolks with 1/4 cup of flour until pale yellow and ribbony. In a seperate bowl, whip the egg whites until soft peaks form. Add the rest of the sugar and whip until stiff peaks. In a third bowl shift your cake flour (this is pretty important the more you shift the flour the lighter and airy your ladyfingers will be). Now fold 1/2 the flour into your egg yolks. Fold half the egg whites in. Fold the rest of the flour. Finally fold the rest of your egg whites. Put into a greased 12x16" cookie sheet and bake for 10 -15 minutes. The cake will be slightly sticky and will have pulled away from the edge of the pan. Set aside to cool

Mascarpone Filling:
6 egg yolks
1 cup sugar
1/2 cup Marsala
2 lbs mascarpone cheese

In a heat proof bowl mix your egg yolks, sugar, and Marsala . Put over a double boiler and heat until it gets thick and bubbly, stirring constantly. Eventually it will get to a paste like consistency. Remove from the double boiler and cool in an ice bath until it reaches room temperature. While that's cooling whip your mascarpone to soft peaks (it doesn't take much, too much and your tiramisu will have a very grainy strange look). Once your yolk mixture (called a sayabon) is cooled, fold it into your mascarpone cheese.

Espresso Mix:

1 cup espresso
2 tablespoons brown sugar
1 teaspoon vanilla

Combine all ingredients while the espresso is still hot. Strong coffee, while not the same, can be used as a substitute

To Assemble:
Put 1/3 of the marscapone cheese on the bottom of your dish. Cut your lady fingers in half and place one half on top of the cheese. Pour 1/2 the espresso mix on this. Add the next 1/3 of the cheese. Grate some good semi-sweet chocolate on top of this. Place the last sheet of ladyfingers on this new cheese layer. Use the last of the coffee mix on this sheet. Finally put the last of the cheese mixture on top. Grate some more chocolate on this and place in the fridge for at least 2 hours.

You can find more of my recipes here [photoblog.com].

Here's everything you'll need: 1 cup cake flour, 12 eggs (total), 2 lbs mascarpone cheese,1 1/2 cups sugar, chocolate, 1/2 cup marsala, 3 tablespoons brown sugar, 1 cup espresso, and 1 teaspoon vanilla.

First thing to do is separate your six eggs. Whip the yolks with 1/4 cup sugar until pale yellow and ribbons form. Whip the egg whites to soft peaks and then add 1/4 cup sugar. Whip until stiff peaks (pictured above - the “peak” formed from removing the beaters will stay place and not melt back in) form.

Next fold in 1/2 cup cake flour into the yolk mix. Fold in half the whites, then the rest of the flour, then the rest of the whites. This will form a very thick pale yellow batter. Pour this into a greased 12x16" baking sheet.

Cook your mixture (the lady fingers) for 10 - 15 minutes at 350F. They'll fluff up a little and separate from the sides of your pan (pictured). Set aside to cool.

Next up is making a sabayon. Take 6 egg yolks, and whisk in 1 cup sugar. When the sugar is incorporated add 1/2 cup marsala and place on a double boiler. Stirring constantly, allow the mixture to thicken. It will have paste like consistency when it's done. Remove from the heat and cool to room temp in an ice bath.

While your sabayon is cooling, lightly whip the mascarpone cheese to soft peaks. You have to be careful here, you're looking for a soft butter like consistency. If you over whip the cheese then you're final product will be very gravely. When the sabayon is cooled, fold into the mascarpone cheese.

The final step before assembly is the coffee mixture. Take 1 cup of espresso and mix in 3 tablespoons brown sugar, 1 tablespoon white sugar, and 1 teaspoon vanilla extract. To assemble the tiramisu, make 5 layers: cheese, ladyfingers (brush with espresso), cheese (add grated chocolate), ladyfingers (use the rest of the espresso), cheese (add grated chocolate).

Refridgerate your dessert for at least 2 hours and enjoy.

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Liz M 9 years, 6 months ago

yummy..I use my sister's recipe for this "momac" on photoblog..can't beat it as a dessert..it just has it all!!

9 years, 6 months ago Edited
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