User:LimetreeEG/Sandbox

Tiramisu Recipe

Ingredients 6 large eggs

500 g (1 tub) mascarpone

3/4 cup white sugar

1.5 cup heavy whipping cream

2 - 3 boxes savoiardi (Italian ladyfingers)

3 cups espresso or really strong coffee (room temperature)

cocoa powder

liquor (e.g. Kahlúa, Bailey's, Cognac)

Things to know ahead of time:


 * The tiramisu needs to sit overnight in the fridge so prepare this the day before it is to be served.
 * Make the expresso (or really strong coffee) early on and have it sit and cool down to room temperature.
 * Take the mascarpone out of the fridge ahead of time so that it is easily mixed in and not stiff and solid.
 * You will need three big bowls to prepare the Tiramisu. Put one of these bowls in the freezer. Do not take it out until you are ready to whip the whipping cream. This is to keep the cream cold so that you don’t end up separating the water from the fat--which would yield churned butter.

Instructions
 * 1) Separate eggs. Beat egg yolks and sugar until mixed and fold in mascarpone. Add 2 tablespoon of the liquor (you can be liberal with the quantity ;).
 * 2) In a separate bowl, whip egg whites on high-speed until fluffy. When you lift up the egg beater the peaks should hold on their own. Fold into the mascarpone mixture. Be gentle when folding as air trapped in the egg whites is what makes the tiramisu ‘light’ in texture. I usually fold in half of the egg whites in first as a buffer before I pour in the second half. Next, fold in the whipping cream.
 * 3) Take the frozen bowl out of the freezer. Pour the whipping cream into the bowl and whip on high-speed until thick. Set aside.
 * 4) Pour cooled expresso into a small flat-bottomed bowl or dish. Dip the savoiardi in one by one and lay them in a glass pan. Avoid soaking the biscuits. It should be a quick rolling motion lasting less than a second per cookie. Fill the pan up with one layer of cookies.
 * 5) Pour a third of your mascarpone mixture on top of the wet cookies. Put another layer of expresso-dipped savoiardi on top of the mascarpone cream. For presentation pursposes, I usually lay them perpendicular to the direction of the biscuit layer below. Add another layer of cream, the third layer of biscuits, and a final layer of cream at the top. Cover and refrigerate over night.
 * 6) Because condensation tends to build up while the tiramisu sits in the fridge, I usually wait til I am about to serve it to decorate the tiramisu. Using a sieve, sprinkle the top with cocoa powder. You may also wish to use various fruits, nuts or chocolate shavings to adorn the top layer (be careful not to push too hard into the top so as to not make a dent in the cocoa powder).
 * 7) And then BAM! You have just made tiramisu.