Tiramisu
(from home4edu’s recipe box)
Source: Williams-Sonoma "Dessert" (from RecipeThing user maggiwun)
Prep time: 60 minutes
Cook time: 30 minutes
Serves 10 people
Categories: desserts
Ingredients
- Cake:
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 2/3 cup sugar
- 1 1/4 teaspoons vanilla extract
- Syrup:
- (These proportions are doubled to allow for a properly soaked cake)
- 1 cup water
- 2/3 cup sugar
- 4 tablespoons Bailey’s Irish Cream (or dark rum)
- 4 teaspoons instant espresso powder (can be found in coffee aisle of grocery stores)
- Cream filling:
- 6 large egg yolks
- 1/3 cup sugar
- 1/4 cup Bailey’s Irish cream (or dark rum)
- 1 tablespoon instant espresso powder
- 1/2 (4 oz.) cup heavy cream
- 1 1/2 cups (12 oz.) mascarpone cheese
- 1 1/2 teaspoons vanilla extract
- Chocolate curls for garnish
- Unsweetened cocoa powder for garnish
Directions
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Directions:
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Preheat oven to 350 degrees. Lightly grease and flour the bottom of a 9-inch springform pan.
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Cake:
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In a bowl, whisk the dry ingredients.
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In a different bowl, with a mixer at medium-high speed, beat the eggs for about 3 minutes, until pale and thick. Add the sugar and vanilla and continue beating until tripled in volume and very thick, about 3 more minutes.
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Sprinkle the dry ingredients over the wet ingredients, and fold with a rubber spatula until gently blended.
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Pour into prepared pan and bake for about 30 minutes, until the cake springs back when lightly touched. Let cool 15 minutes, run a knife around the inside of the pan, invert the cake, remove the pan, and let the cake cool completely.
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Syrup:
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Combine water and sugar in a small saucepan over medium heat, stirring frequently until the sugar dissolves. Bring to a boil, remove from the heat, and stir in the Bailey’s and the espresso powder. Set aside to cool.
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Cream Filling:
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The filling is made in the top of a double-broiler. (If you don’t have a double-broiler, like me, set a metal bowl on top of a saucepan with barely-simmering water. Make sure the water does not boil.) Whisk together the egg yolks, sugar, Bailey’s, and espresso powder.
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Use a hand-held mixer to to beat the mixture for 6 minutes, until very thick. Remove from heat and cool completely.
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Using the mixer on high speed, beat the cream until stiff peaks form when the beaters are lifted.
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When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla. Beat until smooth. Using the rubber spatula, fold in the whipped cream.
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Assembly (Whew! You’re almost there!):
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Cut the cake horizontally into 3 layers.
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Put one layer back into the springform pan. (Or, remove the bottom of the springform pan, close the ring, and set the ring onto a serving plate. Place one layer inside the ring. With this way, I can’t assure you that the syrup won’t leak out from under the ring.)
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Brush with some of the syrup, so the cake is soggy and saturated.
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Scoop one third of the cream filling and spread evenly.
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Place another cake layer on top of the filling, brush with syrup, and spread with filling.
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Place the third layer of cake on top, brush with syrup, and spread the remaining filling on top.
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Gently tap the pan against the counter to settle its contents, then cover with plastic wrap and chill for at least 6 hours or up to overnight (FYI- it’s still delicious if ou can’t wait that long.)
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When ready to serve, remove sides of the springform pan. Garnish with chocolate curls, then dust with cocoa powder.
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Garnish with sweetened mascarpone-stuffed strawberries with stems.