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TIRAMISU

TIRAMISU

Not your grandma's dessert! This Tiramisu has a boozy twist (optional, of course!). The classic flavors get a spirited kick with a splash of liqueur - think Kahlua, Baileys, or your favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 8 Servings
Calories 560 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 560kcalCarbohydrates: 30gProtein: 7gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 253mgSodium: 48mgPotassium: 63mgSugar: 28gVitamin A: 1634IUVitamin C: 0.3mgCalcium: 121mgIron: 0.4mg
Keyword Tiramisu
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