![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I tiramisu...
Mar. 31st, 2018 08:51 pm Do you?
I made tiramisu tonight, for the first time in ages. (I made it for lunch tomorrow). There are lots of ways to make tiramisu, but I find the following generally gives pretty awesome results:
Tiramisu
500 gms mascarpone cheese
250 mls whipping cream
2 egg yolks
4 tblsps caster sugar
400 gm packet of savoiardi or sponge finger biscuits
2 large teacups of espresso coffee (two long blacks, basically)
6-8 tblsps of coffee liqueur (eg Tia Maria)
Cocoa or grated chocolate
Make the espresso, pour into a shallow bowl, and leave to cool. Whip the cream into stiff peaks.
In a large bowl whisk the egg yolks and sugar until pale and thick, and the sugar is mostly dissolved. Beat in the mascarpone until smooth and well-combined. Carefully fold in the whipped cream.
Stir the liqueur into the espresso.
Take a large baking dish or flat-bottomed bowl. Dip sponge fingers lightly into the coffee mixture and lay in the bottom of the dish until they form a complete layer (you may need to reak a couple into pieces to fill in gaps). Spread half the cheese mixture carefully over the top. Make another layer of coffee dipped sponge fingers, and then spread the remaining cheese over this. Dust with cocoa, or sprinkle with grated chocolate. Cover the dish with cling wrap and refrigerate until serving.
These quantities make a pretty large tiramisu for occasions when you're feeding a horde. For just a handful of people half will probably be plenty.
Tiramisu is one of those things where the flavours improve if it sits for a bit. Make it the night before for a lunch, or first thing in the morning for a dinner. However, given this has raw egg in it, you cannot keep it very long (though lasting too long is usually not too much of a problem).
Some variations: whisk a tablespoon of cocoa powder into the espresso for a mocha touch. Use roughly broken amaretti instead of sponge fingers (maybe only if you're making a small tiramisu or you will bankrupt yourself on amaretti). Melt 200 gms of dark chocolate and stir in a couple of tablespoons of butter. Spread this out to form 10-12 cm diameter circles on pieces of baking paper. While the chocolate is still molten drape each piece of paper over the end of a narrow-bottomed glass. Let the chocolate set then carefully peel off the paper. Put a couple of large spoonfuls of tiramisu in each chocolate 'bowl'.
I made tiramisu tonight, for the first time in ages. (I made it for lunch tomorrow). There are lots of ways to make tiramisu, but I find the following generally gives pretty awesome results:
Tiramisu
500 gms mascarpone cheese
250 mls whipping cream
2 egg yolks
4 tblsps caster sugar
400 gm packet of savoiardi or sponge finger biscuits
2 large teacups of espresso coffee (two long blacks, basically)
6-8 tblsps of coffee liqueur (eg Tia Maria)
Cocoa or grated chocolate
Make the espresso, pour into a shallow bowl, and leave to cool. Whip the cream into stiff peaks.
In a large bowl whisk the egg yolks and sugar until pale and thick, and the sugar is mostly dissolved. Beat in the mascarpone until smooth and well-combined. Carefully fold in the whipped cream.
Stir the liqueur into the espresso.
Take a large baking dish or flat-bottomed bowl. Dip sponge fingers lightly into the coffee mixture and lay in the bottom of the dish until they form a complete layer (you may need to reak a couple into pieces to fill in gaps). Spread half the cheese mixture carefully over the top. Make another layer of coffee dipped sponge fingers, and then spread the remaining cheese over this. Dust with cocoa, or sprinkle with grated chocolate. Cover the dish with cling wrap and refrigerate until serving.
These quantities make a pretty large tiramisu for occasions when you're feeding a horde. For just a handful of people half will probably be plenty.
Tiramisu is one of those things where the flavours improve if it sits for a bit. Make it the night before for a lunch, or first thing in the morning for a dinner. However, given this has raw egg in it, you cannot keep it very long (though lasting too long is usually not too much of a problem).
Some variations: whisk a tablespoon of cocoa powder into the espresso for a mocha touch. Use roughly broken amaretti instead of sponge fingers (maybe only if you're making a small tiramisu or you will bankrupt yourself on amaretti). Melt 200 gms of dark chocolate and stir in a couple of tablespoons of butter. Spread this out to form 10-12 cm diameter circles on pieces of baking paper. While the chocolate is still molten drape each piece of paper over the end of a narrow-bottomed glass. Let the chocolate set then carefully peel off the paper. Put a couple of large spoonfuls of tiramisu in each chocolate 'bowl'.
