Chris' Recipes

Bon Appetite!

Tiramisu

Written By: Chris - Dec• 20•13

Tiramisu happens to be one of both mine and Bill’s favorite desserts.  This light, delicious, blissful indulgence “Pick me up” is an Italian cake. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and Mascarpone cheese, and flavored with liquor and cocoa.  The two of us often “share” when we’re out to eat and enjoyed one of the best ever while in Rome on vacation.  For Bill’s big birthday party, we decided to served individual petite servings rather than a heavy traditional birthday cake.  Although I have recipes that I’ve followed, this was a special occasion and I let my friend Pete, who was visiting from Seattle run with since we were working together in my kitchen.  His version had come from an Italian lady he had known.  He adds Cognac, which is a form of brandy named after the town of “Cognac” in France that really adds a wonderful dimension to this treat!  Ours made about 50 small portions, so you could definitely cut this recipe in half, or more, to make a few larger portions in bowls or in a pan if you would rather.

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Ingredients:

2 (3 ounce) Packages Ladyfinger Cookies
9 Egg Yolks, room temperature
3/4 Cup Sugar
2 packages Mascarpone Cheese, room temperature
1 Cup Espresso, cooled to room temperature
2 Spoons Sugar, to mix with Espresso
Cognac, to taste (2-4 Tablespoons)
1 Pint Heavy Whipping Cream
Powdered Sugar, to taste in whipping cream
1 Tablespoon Vanilla, for whipping cream
2 Tablespoon Ground Coffee Beans
2 Tablespoons Unsweetened Cocoa Powder, mixed with ground beans for dusting
Fresh Raspberries

Start by beating Separate eggs, combine sugar with the egg yolks and mix until creamy.  Mix until the egg yolks and sugar reach “ribbon stage”.

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Pete showed me his technique to reaching ribbon stage.  It requires beating the egg yolk until the texture has been changed because a certain quantity of air has been introduced. It will be thick, but lighter than when you started.  You can do this in a stainless steel bowl; blending until the mixture is pale yellow, thick and forms a ribbon.  When the beaters are lifted, a bit of the mixture falls from it and forms a ribbon which slowly dissolves on the surface.

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Next, fold the soft cheese into yolk mixture.

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Dip cookies very quickly one at a time into the espresso.

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Blend heavy whipping cream with powdered sugar and vanilla until stiff peaks form.

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Decide what vessel you wish to serve your Tiramisu and Spread a layer of cream into chosen serving dish (I think it looks beautiful in a martini glass!) We used small disposable’s for the party.

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Layer custard layer, cookies (cut in half), whipping cream

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In grinder, grind beans and mix with cocoa powder for dusting.

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Dust with cocoa powder and top with raspberry.  Chill two hours in refrigerator.  Can be stored a day or two.  If you wish to use another vessel type:

BOWL:
Line bottom and side of 2-1/2-qt. bowl with half the soaked ladyfingers.  Top with half the mascarpone mixture, and half of the whipped cream.  Repeat layers and sprinkle with cocoa. Top with remaining cream and raspberries. Refrigerate until set.

PAN:
Arrange half of soaked ladyfingers in bottom of a dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate until set.

PARFAITS:
As described above.  Refrigerate until set.

Enjoy!
Cheers!
~Chris (and Pete!)

 

 

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