Tiramisu
(from ilexaquifolium’s recipe box)
Increased coffee dip from original recipe as I ran out and had to quickly make more.
Possibly over-whipped cream first time.
Source: http://www.annamariavolpi.com/page30.html;
Prep time: 40 minutes
Cook time: 240 minutes
Serves 8 people
Categories: Needs slight adjusting, needs practise, pudding
Ingredients
- Coffee Dip
- 5 tablespoons sugar
- 60ml water
- 250ml double-strength coffee, or espresso
- Filling
- 3 egg yolks
- 70g sugar
- 80ml Marsala wine
- 325g mascarpone cheese at room temperature
- 150ml heavy whipping cream
- Base
- 200g savoiardi (ladyfinger cookies)
- Topping
- 1.5 tablespoons bitter cocoa powder
Directions
-
Preparing the Coffee Dip
-
Place the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved. Add the coffee or espresso and stir until combined. Set aside to cool.
-
Preparing the Filling
-
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy.
-
Beat in the sugar.
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Beat in the Marsala wine.
-
Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The filling will thicken just before it boils, when small bubbles appear.
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Mash the mascarpone cheese in a bowl with a rubber spatula until creamy.
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Add the filling mixture into the mascarpone cheese and beat to mix very well.
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Whip the cream. Fold the whipped cream into the cheese cream filling until smooth.
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Assembling the Cake
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Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 30 × 20 cm container, approximately 4 cm deep.
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Evenly distribute half of the cream over the ladyfingers.
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Repeat the step with a second layer of ladyfingers and top with the rest of the cream.
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Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours or overnight.