I prepared this 2-3 months back. Forgot to post this. This is 3rd version of Tiramisu recipe which I tried( Experiment 1 and Experiment 2). I read this recipe from Joy of Baking. I found this more tastier and less cheesy…It is a must try.
milk – 2 cups
granulated white sugar – 3/4 cup
all purpose flour – 1/4 cup
egg yolks – 6 large
Marsala or dark rum – 1/4 cup
vanilla extract – 2 tsp
unsalted butter – 1/4 cup, cut into small pieces
mascarpone cheese – 227 grams kept in room temperature
crisp ladyfingers – 28 to 32 (i used Savoiardi)
Coffee Soaking Syrup:
very strong brewed coffee or espresso – 1.5 cup
granulated white sugar – 1/3 cup
Dark rum or Marsala – 1/4 cup
Cocoa Powder for Garnishing
Chocolate, grated or chopped
1. Put 1 3/4 cups milk and 1/2 cup sugar in a medium sized saucepan.
2. Place over medium heat, and bring this mixture just to boiling, stirring occasionally.
3. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup milk, 1/4 cup sugar, flour, and egg yolks.
4. When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
5. When it boils, continue to stir for another minute or two or until it thickens.
6. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.)
7. Whisk in the Marsala (or rum), vanilla extract, and butter.
8. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming.
9. Refrigerate until thick and cold, at least two hours.
10. Once the custard has cooled sufficiently, remove from the refrigerator.
11. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth.
12. Gently fold, or whisk, the cold custard into the mascarpone until smooth.
Coffee Soaking Syrup:
In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like.
1. Line a loaf pan or rectangular basin with plastic wrap or aluminum foil.
2. Make sure the plastic wrap extends over the sides of the loaf pan.
3. Dip ladyfingers one by one in the coffee mixture and place them, side by side, in a single layer onto the bottom of the loaf pan. (Or first place the lady fingers and spoon the coffee syrup)
4. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered.
5. Repeat with another layer of ladyfingers by dipping set of ladyfingers in the coffee mixture and placing them on top of the cream.
6. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers.
7. Cover the Tiramisu with plastic wrap
8. Refrigerate at least 6 hours, preferably overnight.
1. Remove the plastic wrap from the top of the tiramisu.
2. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap or foil.
(If you check the above picture you can find the first ladyfingers are not soaked full in the coffee syrup. So make sure the the lady fingers are soaked well after you line them )
Sift cocoa powder and/or grated chocolate over the top of the Tiramisu cake.
Slice and serve :).
Like last time, I did assemble tiramisu in tall wine glasses. See the pictures below
Trust me…It is too yummy