Monday, May 3, 2010

tiramisu

mmmmm.
one of the most popular desserts known to modern man.
i am happy to report that its just as delicious when its homemade as it is at a 5 star restaurant!

my big problem was finding mascarpone cheese that cost less than trip to italy.
what. the. heck.
it was difficult to find and when i finally found it was so expensive i couldn't get myself to put it in my cart to purchase the stuff!

i searched online for a mascarpone substitute and thank God i found one.
it worked beautifully.

i incorporated two recipes to build this decadent dessert.
it must chill overnight in the fridge to allow for the flavors to meld together, so make sure you give yourself the time to do so.
enjoy!

Tiramisu
yields :: 16 servings
{print recipe}

6 egg yolks
1 1/4 cups white sugar
1/4 teaspoon kosher salt
1 1/2 pounds mascarpone cheese (I doubled this substitute mascarpone cheese recipe and used it all)
1 3/4 cups heavy whipping cream
14 ounces of hard ladyfingers (I used two 7oz packages and had about 5 cookies left over)
2 cups strong black coffee at room temperature
1 1/2 tablespoons instant coffee granules
1/4 cup coffee flavored liqueur plus 4 tablespoons (optional)
3-4 tablespoons cocoa powder
1/4 cup grated semi sweet or bittersweet chocolate (optional)

1. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add 1/3 cup heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Set bowl with yolks over medium saucepan containing 1 inch gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone and 1/4 cup coffee liqueur (if you are using), and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.
2. In now-empty mixer bowl (no need to clean bowl), beat the remaining heavy cream at medium high speed until stiff peaks form, about 4 minutes. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
3. In a shallow bowl, combine coffee, coffee granules and 4 tablespoons coffee liqueur (if you are using). Mix until combined. Working one at a time, individually place a ladyfinger into the coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in to the coffee mixture; entire process should take no longer than 2 to 3 seconds to roll each cookie.) Arrange soaked cookies in single layer in the baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
4. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
5. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining tablespoon of cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

adapted from: cook's country and allrecipes.
the birthday boy!

8 comments:

  1. It really looks yummy!

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  2. That looks delicious! Other than the marscapone craziness, was it difficult to make?

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  3. Hi Michelle!
    It was way easier than I thought it would be! Just a little time consuming with the individual dipping of the lady fingers. I think it took about 45min to an hour to make.

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  4. yo KE I thought of you and the blog the other day, I went to Ruth's Chris for dinner and had the most amazing banana cream pie for dessert, the thing that I thought that you and your kitchen torch would appreciate was the caramelized bananas on the top, it MADE the pie!!!! just though I'd share my amazing dessert experience, keep up the good work! haha

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  5. i made this and everyone was RAVING about it! excellent, thank you!

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  6. Wooo Hooo! Way to go...thanks for leaving a comment that it turned out great. Its one of my favorite recipes I have ever made. So glad it worked for you!

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  7. Amazing post by author on tiramisu.

    ReplyDelete

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