My Favorite Tiramisu Recipe

4 years ago

I love tiramisu!! It`s my favorite desert ever. But not sure if all of you know this but most of the tiramisu out there uses raw eggs. And for those of you, like me, who doesn`t like eating food with raw eggs especially when you have kids eating it, this recipe is just for you.

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature (double the amount)
2 tablespoons rum (double the amount, optinal and you can also replace it with Kahlua)
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

1.In a medium saucepan, whisk together egg yolks and sugar until well blended. You will know when it`s done when the mixture turns into a lemony yellow color. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute and keep stirring to prevent it from burning, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3.In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4.Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Tips: What I did that is different from this recipe when I made my own tiramisu is that I incorporated the whipped cream with the mascaropone mixture instead doing a layer of whipped cream and a layer of mascarpone mixture. I find that this makes it more fluffier and creamier. I also left out the rum cause I`m not a fan of it and you can do that too if you plan on serving it to children. And I find that it tastes better when left in the fridge overnight, so that way the flavor really soaks in. To me, the 4 to 6 hours is not enough for the flavor to fully form. So you should make this at least a day or 2 ahead if planning on serving it at a party. Sorry about the last blurry picture but I was trying to show the layers. Someone also got to it before I was able to take as you can see, this makes a huge tiramisu cake. And if you do want to leave it in the pan like me you can always line the pan with plastic wrap or parchment paper. And instead of putting a layer of ladyfingers down first, you should put a layer of the mascarpone mixture in. So it`s basically doing it backwards, if that makes any sense. So that way, when you flip the pan onto a plate you will have the mascarpone mixture on top and then sprinkle it with cocoa powder right before presenting it. I`ve made tiramisu using this recipe over 5 times and have served it to friends and family and they said it`s the best tiramisu they`ve tried. They even thought I got it from a bakery. Hope you enjoyed this recipe and give it a try.

**pictures belong to me, can`t use without permission**

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