Tiramisu

The key component is really the tiramisu filling cream.  Use it with your own homemade sponge cake, lady’s fingers or even store bought lady’s fingers will work just fine.  I lost my recipe which I normally could download from Canadian Living.  Seems like they have decided 2/3 cup of brandy is too much and finally removed the link of that recipe =P  Oh well, I still think that’s the best recipe so I have to try my best to recreate this recipe.  I have alter some ingredients and improve the steps to ensure consistency of the taste.

Ingredients:

  • 6 yolks
  • 2/3 cup of sugar
  • 2/3 cup of brandy
  • 3 tbps of bailey
  • 3 tbps of chocolate liquor
  • 2 cup of whipping cream
  • 1 lb of mascarpone cheese
  • 6 shots of espresso 
  • 1 cup of very strong coffee

Steps:

  1. Chill the stand mixer bowl and beater in the freezer
  2. Pour espresso & brandy into a measuring cup
  3. Soften mascarpone cheese with bailey and chocolate liquor in a medium size mixing bowl and set aside
  4. In a thick glass/ceramic big mixing bowl, beat yolks & sugar until pale yellow and foamy
  5. Fill small pot with 1/3 full of water and put on stove with medium heat (this is for setting up the double boiler)
  6. Put the glass/ceramic big mix bowl on top of the small pot and continue to beat the yolk mixture
  7. Gradually add espresso & brandy mixture to yolk mixture (a couple tablespoon at a time) while beating yolk mixture.  Note: Occasionally use a spatula to scrap the bottom of the bowl to make sure the yolk mixture is evenly cooked. 
  8. Continue above step until you mix in 3/4 of the espresso & brandy mixture into the yolk mixture.  Then the glass/ceramic bowl off the double boiler.
  9. Take the mixing bowl & beater out of the freezer and whip cream until stiff peak.  While whipping the cream, continue to beat yolk mixture to speed up the cooling of yolk mixture
  10. Set aside the whipped cream in the fridge first and start incorporating the yolk mixture with the soften mascarpone.
  11. Start by putting 1/3 of the yolk mixture into mascarpone and gentle mix together.
  12. Fold the remaining 1/3 of the yolk mixture into mascarpone. 
  13. Continue folding in rest of the yolk mixture into mascarpone.
  14. Then the whipped cream out of the fridge and fold 1/3 of the whipping cream into the yolk & mascarpone mixture.
  15. Then pour in the yolk & mascarpone mixture into whipped cream and continue folding until all are incorporated.  Set the filling base in the fridge
  16. Mix the remaining espresso & branding with strong coffee in a flat dish that is large enough to fit in the lady finger.
  17. Dip the lady finger in the coffee mixture for only one second.  Timing is key, don’t let it sit in the coffee mixture for any longer otherwise, the cake base will be too soggy.
  18. Lay out the lady finger at the bottom, then add a layer (aim to be same height as lady finger, not too much)  This way, the end result will be nice and even.
  19. Sift in a thick layer of coco powder on top of the filling,  then add in a layer of the lady finger
  20. Continue step 17 to 19 until desire height.  Always remember to leave enough filling to cover the last layer of lady finger.
  21. Decorate the top of tiramisu with shaving of chocolate or a light dusting of coco powder.

Yes, this recipe uses raw eggs, but  this is the only recipe that truly taste the best.  Look for pasteurize eggs if you worry about the salmonella. No substitute to mascarpone cheese because this is the only type of cheese provides the perfect richness.  Don’t bother reducing the amount of brandy, again it just does not taste the same.  I found half the brandy with Grand Marnier result in a more refreshing taste.  Completely using Grand Marnier instead of brandy just too over powering and I could not taste the espresso.  It is worth the time saving to get 6 shots of Starbucks or your favourite coffee shop.  Just strong coffee was not strong enough and using only espresso is too expensive.  I think I have strike the right balance with this espresso + strong coffee mix.

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