Tiramisu
This is the classic version of the popular dessert, taken from The New York Times. It's a trifecta of flavours - coffee, chocolate and cognac, with a smooth custard to bind them altogether. Winter, summer, spring or fall, you never get tired of this Italian favourite. What to do with those leftover egg whites? Don't despair. Try a few other classic desserts: Pavlova, Eton Mess and Meringue Cookies.
Another luscious dessert: Cherry Clafoutis How about Sharlotka - Russian Apple Cake See more memorable Desserts
Serves: 10
Time: 30 minutes
Ingredients:
4 egg yolks
1/2 cup/100 grams white sugar/divided
3/4 cup cream
1 cup/227 grams/8 oz. mascarpone cheese
1 3/4 cup espresso or strong coffee
2 tablespoons rum or cognac
2 tablespoons cocoa powder
24 ladyfinger biscuits ( 7 oz./200 gram package)
1-2 ounces bittersweet chocolate for shaving (optional)
Method
In a medium bowl, whip the egg yolks and 1/4 cup/50 grams of the white sugar until very pale and tripled in volume. A slight ribbon should fall from the beaters or the whisk when lifted from the bowl. Transfer to a large bowl.
In a medium bowl, whip the cream and the remaining 1/4 cup/50 grams of the sugar until it creates soft-medium peaks. Add the mascarpone and whip until it forms a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine the espresso and the rum or cognac. Set aside.
Dust the bottom of a 2 quart/8"x8" or 9" round baking pan with 1 tablespoon cocoa powder.
Quickly dip each ladyfinger into the espresso mixture. Place the cookies, rounded side up, in the bottom of the pan, breaking them to fit.
Spread half of the mascarpone mixture over the cookies. Repeat the layer of dipped cookies and the mascarpone.
Dust the top layer with cocoa powder and the chocolate shavings. Refrigerate for 4-24 hours so the flavours can blend.
This is the classic version of the popular dessert, taken from The New York Times. It's a trifecta of flavours - coffee, chocolate and cognac, with a smooth custard to bind them altogether. Winter, summer, spring or fall, you never get tired of this Italian favourite. What to do with those leftover egg whites? Don't despair. Try a few other classic desserts: Pavlova, Eton Mess and Meringue Cookies.
Another luscious dessert: Cherry Clafoutis How about Sharlotka - Russian Apple Cake See more memorable Desserts
Serves: 10
Time: 30 minutes
Ingredients:
4 egg yolks
1/2 cup/100 grams white sugar/divided
3/4 cup cream
1 cup/227 grams/8 oz. mascarpone cheese
1 3/4 cup espresso or strong coffee
2 tablespoons rum or cognac
2 tablespoons cocoa powder
24 ladyfinger biscuits ( 7 oz./200 gram package)
1-2 ounces bittersweet chocolate for shaving (optional)
Method
In a medium bowl, whip the egg yolks and 1/4 cup/50 grams of the white sugar until very pale and tripled in volume. A slight ribbon should fall from the beaters or the whisk when lifted from the bowl. Transfer to a large bowl.
In a medium bowl, whip the cream and the remaining 1/4 cup/50 grams of the sugar until it creates soft-medium peaks. Add the mascarpone and whip until it forms a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine the espresso and the rum or cognac. Set aside.
Dust the bottom of a 2 quart/8"x8" or 9" round baking pan with 1 tablespoon cocoa powder.
Quickly dip each ladyfinger into the espresso mixture. Place the cookies, rounded side up, in the bottom of the pan, breaking them to fit.
Spread half of the mascarpone mixture over the cookies. Repeat the layer of dipped cookies and the mascarpone.
Dust the top layer with cocoa powder and the chocolate shavings. Refrigerate for 4-24 hours so the flavours can blend.