It has become my favorite dessert. I can attest to this. It’s smooth, creamy, rich in flavors and texture and don’t forget, simply delicious.
An Italian classic best known as Tiramisu which isn’t a new term on this platform. With two great recipes, I’m sure you can find out which you prefer to start with if you haven’t yet tried any of them yet. I’m feeling generous today and I am adding you yet another recipe to pick you up. See what I did there? The meaning of the word tiramisu is “pick me up” or “cheer me up”.
Well, allow me to re-introduce yet another tiramisu recipe, but first, WHAT IS TIRAMISU?
Tiramisu is a cold, no- bake classic Italian creamy dessert that has layers of espresso or any instant coffee – soaked savoiardi lady finger biscuits that are sandwiched with layers of creamy mascarpone custard filling, and then topped with a generous dusting of cocoa powder. Normally prepared a day in advance.
The signature flavor in tiramisu is strong coffee. You have two options, either use strong brewed coffee or substitute it with strong instant coffee as the next best thing.
Before we dive deep into this recipe, there are a couple of important tips you’ll need to have in mind.
- Eggs are an important factor in the making of this dessert, so to prevent eating un-cooked eggs, you’ll be required to cook by preparing them into a custard using a double boiler (bain marie). This process is called pasteurizing and its’ purpose is to kill bacteria found in uncooked eggs such as Salmonella. You’ll place egg yolks and a sweetener in a heat proof bowl over another saucepan with simmering water – making sure the water doesn’t touch the bowl and continuously whisking as the steam cooks the eggs, while dissolving the sweetener to a thick consistency to get a custard.
- Mascarpone cheese is one of the most important ingredients too. Its a cheese high in fat and slightly sweeter than other cheese. Cream cheese is a great substitute but its sour in nature, you’ll be required to balance the sweetness to your preference.
- Whip cream / Heavy cream is more richer, taste better and an ingredient that makes up the traditional tiramisu dessert and its more stable when applied. It can be substituted with egg whites to make a meringue but you’ll be required to add sugar or a sweetener to add sweetness to it.
- Coffee – Any type of cooled / Room temp / Cold coffee you have at hand, use that. However, traditionally, its made with strong brewed espresso.
- Savoiard Forno bonomi biscuits (Lady finger cookies) – they are golden brown in color, with a crunchy texture. When soaked in the coffee mix, they easy get wet and soggy. Perfect for light and fluffy dessert such as this.
- 6 Tablespoons – Instant Nescafe Coffee
- 3 cups of hot water
- 6 egg yolks – room temp
- 18 pcs of sachets – 1/2 cup of Lakanto Monkfruit Sweetener
- 400ml of whip cream – Cold
- 400g of mascarpone cheese – room temp
- 40 to 45 pieces of savoiardi forno bonomi biscuits
- Dark cocoa – dusting /garnish
Important tools used:
- Double boiler
- Heat over a stove
- Time – Over nigh chill
- A refrigerator
- Heat proof aluminum bowl
- Kitchen Mittens
- An electric hand mixer
- 9x13inch baking pan
- Cling foil wrap
- mixing bowls
- measuring cups
- rubber spatulas
Step 1: Making the coffee – In my case, I’ll be using Nescafe’s instant coffee. In a measuring cup, add coffee and hot water together, mix until all coffee granules dissolves. Set that aside to cool completely to room temp – at least.
Step 2: Cook the eggs – Over medium heat over a stove, place a saucepan with water and leave it to start simmering. Place a larger aluminum heat proof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl. To the bowl, add the egg yolks and Lakanto Monkfruit sweetener, and continuously mix the two until the sweetener dissolves, bubbles, turns pale yellow and thickens. Immediately stop when you see these changes. Turn off the heat, remove the bowl with the egg mixture, wipe off the water droplets from the bottom of the bowl and set it aside to cool slightly.
Step 3: Make the custard mix – Add room temp mascarpone cheese to a clean mixing bowl, add in the cooked egg mixture and whisk them together until smooth and thick. Set that aside.
Step 4: Whip the cream– In a separate mixing bowl, whisk the cold whip cream until you get stiff peaks.
Step 5: Mix the cream and custard together – Scoop a third of the whipped cream mixture and add to the custard mixture, gently fold in the two together just as shown in the video above. Once all the white part of the cream has been mixed in, add the rest and gently combine everything. It will take a couple of minutes, but you can handle it.
Step 6: Assembling time – Have your lady finger biscuits ready, the coffee mixture and the mascarpone cheese cream ready. Take out your 9×13 inch baking tray and keep it close. Take each biscuit, lightly dip it in the coffee mix and single align it at the base of the tray. Repeat that step until a single layer of the coffee infused biscuit has been placed. Add a layer of the cream and try your level best to level it up. Add another layer of the coffee infused biscuits on top and add another layer of the cream.
Step 7: Refrigerating overnight – Cover the tray with a clear cling film wrap, and place the tray in the fridge to chill and set overnight.
Step 8: Next day, garnish and serving – The next day, the tiramisu should have set, and chilled but not frozen. Un-wrap the cling film, dust the tiramisu with dark cocoa powder all over the top – just a shown in the video above. When ready, slice and serve.
Up close to this revamped Tiramisu slice.
I would love to see some you replicating this recipe. Feel free to tag me via #TastieDineRecipes #TiramisuRevamped or at my social pages. I cannot wait to see your creations.