Thank you for helping us by reporting bad content.
Tiramisu is soooo amaziinngglly good!! I`m sure you guys all agree because you are on my site! haha.
Anyway.. how do i/you make it? First.. we need the recipe. What do i need?
2 cups boiling-hot water
3 tbs instant-espresso powder
1/2 cup plus 1 tbs sugar
3 tbs coffee liqueur
4 large egg yolks
1/3 cup dry Marsala
2 1/2 cups mascarpone (1lb)
1 cup chilled heavy cream
36 crisp Italian ladyfingers
1 1/3 tbs unsweetened cocoa powder
And the directions?
1.Leave eggs and mascarpone to allow it to become room temperature. (Egg whites whisk to full volume at room temperature.) Get a dish ready for layering.
2.To make the espresso dipping solution, mix espresso with 1/2 cup dark rum and 1 TBSP sugar. Set aside.
3.In first mixer bowl, beat separated egg yolks with 1 cup sugar in a mixer stand on medium setting until well blended. Will be creamy pale yellow. Add mascarpone and 1/4 cup dark rum. Beat again until creamy and well blended. Set aside.
4.In second mixer bowl, combine separated egg whites and cream of tartar. Whisk on low-medium setting to thoroughly combine ingredients first. Then move on to high setting until stiff (could be 30 seconds to 1 minute, depending on temperature, humidity, and size of eggs). When you take the whisk out, the whites should make a nice stiff peak without falling over.
5.Give the espresso/rum solution a quick stir again. Test your brand of ladyfingers with a little dip into the solution. Some brands soak up quite fast while others take longer to moisten. The goal is to have a moist ladyfinger, not a soggy one. We tested the 3 brands below and BONOMI was our winning pick.
6.To make the layers of tiramisu, do a quick split-second dip with each ladyfinger (full submersion) and line the bottom of the cake pan with a single layer. You may need to align them in different directions to fill gaps. If there are areas of the ladyfingers that dont look moist, brush some espresso solution on top.
7.Pour about half of the mascarpone mixture on top of the first layer of ladyfingers. Smooth out the surface, filling in the corners until fully covered. Line a second layer of dipped ladyfingers. Pour the rest of the mascarpone mixture on top and smooth out the surface.
8.Fill a fine sieve with cocoa powder and lightly powder the top of the tiramisu. Cover with lid or plastic wrap (make sure plastic wrap is taut so as not to touch the cocoa powder) and chill for 8 hours to overnight. To serve, slice up a piece of chilled tiramisu and dust a light fresh coat of cocoa powder on top.
And tada!! You got yourself a Tiramisu! and now, luuuxers... go and make yourself a Tiramisu!! =D
Source link: http://basilkitchen.com/tiramisu/