Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.
This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.
For the Zabaglione
- 8 Egg yolk
- 1 2/3 cups Granulated sugar
- 1/3 cup Brandy - (or Marsala wine)
For the Coffee Syrup
- 1 cup Water - (hot)
- 3 tsp Instant coffee granules
- 2 1/2 tbsp Brandy - (or Marsala wine)
- 40 Ladyfinger - biscuits
For the Filling
- 2 cups Mascarpone - (1 pound/450-500g)
- 8 Egg white - (beaten)
- 3 cup Whipping cream - (whipped)
- 200 g Bittersweet chocolate - (coarsely grated) (or 100g dark and 100g milk chocolate)
- 4 tbsp Cocoa powder
To Decorate (optional)
- Whipping cream - (whipped) to taste - Extra for garnish
- Bittersweet chocolate - (coarsely grated)- Extra for garnish
- Cocoa powder - - Extra for garnish
For the Zabaglione
- To make them completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
- Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
- Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
- Let cool a little before mixing in mascarpone. Stir constantly while cooking.
For the Coffee Syrup
- To save time boil the water using an Electric Kettle.
- In a small bowl, mix hot water with Instant Coffee Granules and 2.5 Tbsp brandy (or Marsala wine).
- Dip the Ladyfinger into the mixture just long enough to get them wet, giving it a second or two to absorb the liquid, do not soak them!
For the Filling
- Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
- In a medium mixing bowl, using the whisk of a Mixer,
whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
- In a separate Mixing Bowl, whip cream to stiff peaks.
- Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
- Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
- Top with 1/2 whipped cream.
- Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
- Place balance of ladyfingers on top of this to create a second layer.
- Pour any remaining coffee mixture carefully over these ladyfingers.
- Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
- Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.
- When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
- Serve with a large spoon or Angled Spatula.
- 450g/16 ounces full fat cream cheese
- 1/4 cup whipping cream
- 1/3 cup full fat sour cream
- Blend all three ingredients together until smooth.
- Do not substitute low fat cream cheese or sour cream
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