Wow! This is truly the most decadent and divinely delicious dessert ever! It’s that ultimate creamy Italian concoction – Tiramisu – and it just has to be tasted to be believed.
Tiramisu is a pretty extravagant dish and the cost of the ingredients is going to ensure this is a occasional treat only, which is probably not a bad thing (waist-line wise!).
Anyway, ever the ardent tiramisu devotee, I found this recipe (after exhaustive research) on Ask Chef Dennis (though I’ve adapted the ingredients slightly and added more explicit instructions). I had wanted to find an authentic tiramisu recipe based on a zabaglione which, as it turned out, wasn’t as difficult to make as I had imagined. I didn’t have any of the standard alcoholic beverages on hand, so substituted Bailey’s Irish Cream which imparted a beautiful rich and mellow flavor. I reckon just use whatever liqueur tickles your fancy. Enough said… enjoy. PS: Check out my Mini Tiramisus recipe, if you’re interested in serving 6 glass sized portions.
- 6 egg yolks
- 1/4 cup liqueur: Baileys, Kahlua, Amaretto, rum, etc. or wine (Marsala, sherry, etc.) of your choice (optional)
- 1 cup caster sugar (or 1 tsp vanilla extract)
- Seeds of one vanilla pod
- 400 g mascarpone cheese
- 400 ml heavy whipping cream
- 20-30 Italian Lady Fingers (Savoiardi)
- 1/2 to 3/4 cup cold espresso
- 1 Tbsp cocoa for dusting
- ZABAGLIONE: Into a glass or metal bowl add egg yolks, vanilla seeds and sugar and whisk to combine. Set bowl on top of a bain marie (double boiler) – making sure the bowl isn’t touching the water – and over a low to medium heat (with water gently simmering) continue to whisk vigorously. When the mixture is foamy, add the liqueur or wine, one tablespoon at a time. Keep whisking until the sauce thickens and increases in volume so that it resembles pourable custard (about 10 minutes). If using a thermometer don’t let the mixture heat above 70°C (158°F) – or the result is scrambled eggs! It’s ready when the mixture falls in a ribbon and briefly holds its shape on the surface before sinking back in. Remove from the heat and cool mixture (stirring constantly) over ice bath until room temperature. Once cool, whip or lightly beat the zabaglione until thick and lemon colored.
- MASCARPONE: Whip mascarpone till soft. Add a large spoonful of the zabaglione into the mascarpone to lighten it, then add the remaining mascarpone to the zabaglione; fold well until combined.
- CREAM: In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone/zabaglione mixture and set aside.
- ASSEMBLY: Dip the lady fingers into the coffee just long enough to get them wet; do not soak them! Once they’re all done, you can give them a second dip if you want a slightly stronger flavor (as I did). Arrange the lady fingers in the bottom of a square baking dish or trifle bowl. Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer.
- CHILL & SERVE: Refrigerate at least 4 hours or preferably overnight (I tasted the dessert after 4 hours just out of interest – the biscuits were still rather crisp and the flavors hadn’t really amalgamated yet. I served this 24 hours after making it and it was absolutely perfect). Dust with a good quality cocoa before serving.
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