Loading...
Tiramisu

Tiramisu

Views: 1028
0 0
Read Time:5 Minute, 56 Second

Introduction

Tiramisu is one of the most well-known Italian desserts. The word tiramisu translates to “pick me up” or “cheer me up,” which describes its light and fluffy texture. Tiramisu is traditionally made with ladyfingers (the crunchy cookies) dipped in espresso and layered with a creamy mascarpone filling, but it can also be made without coffee by substituting brewed tea or even hot chocolate!

Tiramisu

  • 8 ounces mascarpone cheese
  • 1/2 cup strong brewed coffee
  • 2 tbsp powdered sugar
  • 1/4 cup Kahlúa or other coffee-flavored liqueur
  • 1/2 tbsp vanilla extract
  • 11/2 cup cold heavy cream
  • 16 ladyfinger cookies
  • 2 tbsp unsweetened cocoa powder

8 ounces mascarpone cheese, softened

This creamy cheese is a soft, mild, buttery cream cheese often used in desserts such as tiramisu and cheesecake. It’s also used in savory dishes such as pasta sauces.

1/2 cup strong brewed coffee, room temperature

1/2 cup strong brewed coffee, room temperature

If you want to make your own espresso, consider using a French press, as it’s the best way to extract all of the flavor from coffee beans. If that’s not an option, buy ground coffee instead of whole beans and grind it yourself right before brewing (the fresher it is, the better). Store extra ground coffee in an airtight container out of direct sunlight. You can also brew your espresso with cold water instead of hot water; this will give you a stronger flavor without being bitter or overwhelming.

Once your coffee has cooled to room temperature (you should be able to comfortably hold it), measure out 1/2 cup with a dry spoon or dipstick (try not to wet anything with hot liquid!).

2 tablespoons powdered sugar

2 tablespoons powdered sugar (to be added to the egg yolks)

Powdered sugar adds a silky texture to tiramisu. The kind of powder you use is important: superfine or confectioners’ sugar will dissolve more quickly than regular granulated white sugar. When adding the powdered sugar, be sure to let it dissolve fully before proceeding with the next step.

1/4 cup Kahlúa or other coffee-flavored liqueur

1/4 cup Kahlúa or other coffee-flavored liqueur

Tiramisu is a popular Italian dessert made with mascarpone, an eggy cheese, and espresso. It’s traditionally layered with ladyfingers dipped in coffee or strong espresso, but you can use any cookie that crumbles easily. I prefer Oreo cookies for this recipe because the chocolate tastes great when paired with the vanilla flavors of tiramisu.

1/2 teaspoon vanilla extract

1/2 teaspoon vanilla extract

Vanilla extract is the best choice for flavoring tiramisu because it doesn’t have an overwhelming flavor. The more vanilla you use, the stronger it will be and the less you’ll need to add other flavors (like chocolate or coffee).

When choosing your vanilla extract, make sure to read the label carefully: some brands are labeled as imitation or artificial flavoring even if they’re not! If you don’t see anything about imitation on there, then you’re good to go. You can also make your own homemade vanilla extract using this recipe from Allrecipes—but if you’re in a pinch and just want some quick-and-easy store bought stuff without all that fussing around with time consuming infusions and decanting bottles into little glass jars with fancy colored lids that make it look like something out of Harry Potter (which would be super cool…), then I say go for it! Just follow my directions below so we can get back to baking up some supremely delicious tiramisu in no time flat!

1 1/2 cups cold heavy cream

1 1/2 cups cold heavy cream

Beat until it just begins to thicken. If you don’t have a mixer, use a whisk. Add about 1/4 of the mascarpone mixture to the whipped cream and fold gently to lighten.

16 ladyfinger cookies (from 7-oz package), divided

To prepare the cookies:

Melt the chocolate chips in a double boiler or in the microwave. Divide between two shallow bowls, then set one bowl aside for later use. Dip half of each ladyfinger into the melted chocolate, turning to coat thoroughly and allowing excess to drip off. Arrange on a waxed-paper-lined baking sheet and sprinkle with ¼ cup cocoa powder (or more if desired). Refrigerate until firm.

To assemble tiramisu:

Combine espresso, Marsala wine and ½ cup sugar in small saucepan; cook over medium heat until syrupy, about 5 minutes. Add coffee liqueur; cook 1 minute longer. Remove from heat; cool completely before using as directed below.*

Stir together mascarpone cheese and vanilla extract in large mixing bowl until blended well but not fluffy.* Spread 2 tablespoons mascarpone mixture over bottom of each chilled serving glass (6 oz). Top each serving glass with ¾ cup espresso mixture, followed by 1 dipped ladyfinger cookie half.* Repeat this process again (except omit first layer), ending with a layer of mascarpone mixture.* Garnish as desired with grated chocolate curls or fresh berries before serving immediately – tiramisu should be served within 1 hour after assembly!

2 teaspoons unsweetened cocoa powder

2 teaspoons unsweetened cocoa powder

  • Use unsweetened cocoa powder. It’s not the same as chocolate syrup or hot chocolate mix, which may contain sugar and other ingredients that will make the tiramisu too sweet. Look for Hershey’s Unsweetened Cocoa Powder at most grocery stores, or order it online.
  • Measure out 2 teaspoons of cocoa powder with a measuring spoon (or use our handy kitchen scale).

Preparation Whisk together mascarpone, sugar, liqueur and vanilla in medium bowl until smooth; set aside. Beat cream in another medium bowl until it just begins to thicken. Add about one fourth of mascarpone mixture to whipped cream and fold gently to lighten. Fold in remaining mascarpone mixture until no white streaks remain. Place 8 ladyfingers on bottom of 8x8x2-inch glass baking dish. Brush with half of coffee; spread half of mascarpone mixture evenly over ladyfingers. Repeat layering with remaining ladyfingers, coffee and mascarpone mixture. Sift cocoa over top. Cover with plastic wrap and refrigerate at least 6 hours but no longer than 24 hours before serving.

To make Tiramisu: Whisk together mascarpone, sugar, liqueur and vanilla in medium bowl until smooth; set aside. Beat cream in another medium bowl until it just begins to thicken. Add about one fourth of mascarpone mixture to whipped cream and fold gently to lighten. Fold in remaining mascarpone mixture until no white streaks remain. Place 8 ladyfingers on bottom of 8x8x2-inch glass baking dish. Brush with half of coffee; spread half of mascarpone mixture evenly over ladyfingers. Repeat layering with remaining ladyfingers, coffee and mascarpone mixture. Sift cocoa over top. Cover with plastic wrap and refrigerate at least 6 hours but no longer than 24 hours before serving

Conclusion

Tiramisu is the perfect dessert to end any meal. It’s creamy, sweet and full of coffee flavor! You can make it with or without alcohol and it tastes great either way. The best part about this recipe is that it only requires a few ingredients and one step process that anyone can do easily at home or even by themselves.

Happy
Happy
0 %
Sad
Sad
0 %
Excited
Excited
0 %
Sleepy
Sleepy
0 %
Angry
Angry
0 %
Surprise
Surprise
0 %

Average Rating

5 Star
0%
4 Star
0%
3 Star
0%
2 Star
0%
1 Star
0%

Leave a Reply

Your email address will not be published. Required fields are marked *