The first time I made tiramisu was in the early 2000s. It was a recipe I saw pastry chef Gale Gand make when she had a show on Food Network. The tiramisu did not firm up and I put way too much alcohol! The recipe below is so much better.
You will love this tiramisu recipe. My sister-in-law, Viktoria, made an ultra-rich tiramisu one day. To lighten it, I encouraged her to add whipped cream; this meant we also had to increase the recipe by one egg and a bit more sugar.
I love her method of spooning the espresso liquid over the ladyfinger cookies to avoid over-soaking; if you have a candy-making or pastry squeeze bottle, it works just as beautifully, and more quickly.
Though Viktoria used regular eggs, it's best to use pasteurized eggs for desserts that include raw eggs. Pasteurized eggs are gently heated to kill bacteria.
My son said to me, "Mom, this is like totally amazing!" I cannot believe he actually likes this tiramisu. Mind you, I did not add any alcohol.
2 cups strong coffee or espresso, cooled
2 to 4 T. sweet marsala wine or your favorite wine (optional)
4 pasteurized egg yolks (egg cartons are marked “pasteurized”)
½ c. sugar
Rind of 1 lemon
2 – 8 oz. (or 2 - 226 gram) containers of mascarpone cheese
1 pint heavy whipping cream
2 T. sugar
3 packages of lady fingers (both soft or hard cookie versions work fine)
Unsweetened cocoa powder
Tools: electric beater, 9 x 13 glass baking dish, pastry sauce bottle, mini strainer, large bowl, medium glass or metal bowl, large rubber spatula
*Place the glass or metal bowl and the beaters in the fridge till ready to use.
- Combine the espresso and wine then pour into the pastry sauce bottle. Set aside.
- Beat the egg yolks with the sugar till very light and fluffy in a large bowl, and doubled in volume. Tilt the bowl to one side if necessary as the volume of egg yolks and sugar is very small in the beginning.
- Add lemon rind and beat till well combined.
- Add mascarpone and beat till incorporated.
- In a medium bowl, beat cream until frothy then add sugar. Beat till stiff peaks form. This means when you turn the beater off and you lift the beaters out of the cream, the cream will maintain a pointed peak.
- Gently empty the whipped cream on top of the mascarpone mixture. Use a large rubber spatula to scoop from the bottom of the mascarpone mix, turning the spatula to fold over the whipped cream. Continue this gentle scoop-and-fold process till both mixtures are combined.
- Place some lady fingers on a large plate and squeeze the liquid mix over the cookies, soaking them but not over-saturating the cookies.
- Line the bottom of the baking dish with soaked lady fingers. Continue to saturate cookies until you have enough to cover the bottom of the dish.
- Spread half of the cream mixture over the lady fingers. Dust with cocoa powder.
- Make another layer of soaked lady fingers and the last half of the cream.
- Refrigerate overnight.
- Dust with the final layer of cocoa powder just before serving.
- You may also shave chocolate over the top when ready to serve.
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