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CLASSIC TIRAMISU DESSERT
A thread
classic tiramisu dessert http://cakeloungespice.com/2021/05/01/classic-tiramisu-dessert/
A thread
classic tiramisu dessert http://cakeloungespice.com/2021/05/01/classic-tiramisu-dessert/
Tiramisu is an Italian dessert made with layers of ladyfingers (Italian biscuits with a dry sponge like texture) soaked in a mixed of strong brewed coffee and Marsala or rum and filled with rich and creamy mascarpone cream.
How to make Classic Tiramisu
This delicious and irresistible Tiramisu recipe is made with homemade vanilla strip which is going to be our lady finger, soaked with strong brewed coffee, topped with sweet and creamy mascarpone, and for the final top, dusted with cocoa powder .
This delicious and irresistible Tiramisu recipe is made with homemade vanilla strip which is going to be our lady finger, soaked with strong brewed coffee, topped with sweet and creamy mascarpone, and for the final top, dusted with cocoa powder .
INGREDIENTS:
Lady Finger
- 250g unsalted butter
- 250g caster sugar
- 4 large free range eggs
- 250g self raising flour
- 3 tbsp whole milk
- 1 tsp vanilla
Mascarpone Cream
- 3 egg yolks
- 110g caster sugar
- 150g mascarpone cheese
- 200ml double cream
Dipping/Soaking
Lady Finger
- 250g unsalted butter
- 250g caster sugar
- 4 large free range eggs
- 250g self raising flour
- 3 tbsp whole milk
- 1 tsp vanilla
Mascarpone Cream
- 3 egg yolks
- 110g caster sugar
- 150g mascarpone cheese
- 200ml double cream
Dipping/Soaking
- 230 ml coffee
- 115ml Marsala wine
- Cocoa powder for dusting
INSTRUCTION:
For strip layer;
- 115ml Marsala wine
- Cocoa powder for dusting
INSTRUCTION:
For strip layer;
- Beat in a low speed the butter and caster sugar together then gradually increase the speed to medium high until soft, light and fluffy.
- While waiting, preheat the oven to 170c with fan and the same time grease the baking pan or line it parchment paper.
- While waiting, preheat the oven to 170c with fan and the same time grease the baking pan or line it parchment paper.
- Decrease the speed and add the eggs one at a time beating each before adding in the other. Scrape down the side occasionally to make sure all ingredients are incorporated.
- Add the sifted dry ingredients then fold it gently or if you are using mixer just turn it to low-medium speed.
- Add Milk and Vanilla Extract then mix until fully combined.
- Pour into the baking pan that we prepared earlier, spread out and level it using spatula.
- Add Milk and Vanilla Extract then mix until fully combined.
- Pour into the baking pan that we prepared earlier, spread out and level it using spatula.
- Pop in to the oven and bake for about 20-25 mins or check with your skewer when it comes out clean.
- After the skewer comes out clean, take out from the oven and remove from the baking pan.
- After the skewer comes out clean, take out from the oven and remove from the baking pan.
- Level it and slice like a strip evenly, then put back into the baking tray and pop again into the oven but this time turn the oven lower into 120c for another 20 mins to dry out the moist. This will be our lady finger.
- When the strips are dry and golden brown color remove from the pan and let it cool.
For the Mascarpone Filling;
- In a medium bowl, combine egg yolks and caster sugar together, put over a simmering water and start beating until pale and creamy and the sugar are dissolved.
- Add mascarpone cream into the yolk and sugar mixture and fold it gently, then set aside.
- Add mascarpone cream into the yolk and sugar mixture and fold it gently, then set aside.
- Into the other bowl, beat heavy cream until fluffy.
- Mix together with mascrapone mixture and fold in gently.
For soaking and assembling Method;
- Mix together with mascrapone mixture and fold in gently.
For soaking and assembling Method;
- I'm going to use triangular baking dish for building tiramisu.
- And an empty medium bowl where we can pour and mix the rum and coffee/espresso together and stir a little to make sure its combine.
- And an empty medium bowl where we can pour and mix the rum and coffee/espresso together and stir a little to make sure its combine.
- So, its soaking time, get a cake strip and soak it in a coffee mixture for few seconds just enough time the cake absorbed and get soaked, then put in a baking dish. Do this until you create a first layer of cake strip.
- Put the first half of the mascarpone cream mixture on top of the cake strip and spread evenly.
- The first layer are done, keep going until you finish the 2nd layer.
- Put into the fridge for 4 hours or preferably over night to set.
- The first layer are done, keep going until you finish the 2nd layer.
- Put into the fridge for 4 hours or preferably over night to set.
- For final touch, Dust with cocoa powder on top before you cut and serve. Enjoy!
Note:
- If for some reason your mascarpone cream doesn’t firm up, don’t throw it away! You can put int the fridge for at least 30 minutes or sometimes what I do is just keep beating until it's firm.
- Have the eggs and mascarpone at room temperature before making the recipe. It will help them mix together more smoothly.
- Soak the ladyfingers in the coffee mixture quickly. Don’t let them get soggy, it will ruin the dessert.
- Soak the ladyfingers in the coffee mixture quickly. Don’t let them get soggy, it will ruin the dessert.
- Marsala, Kahlua or Rum intensify the over all flavor, just use more coffee when dipping the ladyfingers.
- Personally, I usually make Tiramisu 2 days before the special occasion or every time I feel like it because the flavors actually get better after 2 days.
- Personally, I usually make Tiramisu 2 days before the special occasion or every time I feel like it because the flavors actually get better after 2 days.
- You can definitely keep it into the freezer with an airtight container, and thaw whenever you want to serve it.
Looking for more delicious dessert? https://cakeloungespice.com/2021/04/16/basque-burnt-layered-cheesecake/
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