Tiramisu
Servings: 10 People
Cost: €20 - €30
Equipment
- 1 Electric mixer
- 2 Large bowls
- 1 Small bowl
- 1 Casserole dish 22cm*33cm
- 1 Medium bowl
- 1 Spatula
- 1 Small sifter
Ingredients
- 350 ml Espresso (or strong coffee) room temperature
- 6 tbsp Golden rum you can replace it with Rum essence if want it without alcohol
- 50 pcs Lady finger
- 6 pcs Egg yolks Large
- 150 gr Granulated sugar
- 500 gr Mascarpone cold
- 500 ml Heavy whipping cream cold
- 3 tbsp Cocoa powder Unsweetened
Instructions
- In a medium bowl, mix together egg yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk lightly for 10 minutes on a low heat, until the mixture is lighter in color, slightly thickened, and not grainy when you rub it between your fingers. Remove from the heat and let it cool.
- In a large bowl, beat together mascarpone and 3tbsp of rum with electric mixer on a low speed (speed 1-2) until well incorporated. Do not over beat it.
- Add in the room temperature yolk mixture and beat together until well incorporated.
- In another large bowl, beat cold heavy whipping cream with medium-high speed until stiff peak form (4-5min). Fold in half of the whipping cream into the mascarpone mixture using a spatula, and then blend in the remaining whipping cream until well blended. Do not overfold or it will become grainy.
- In a small bowl, mix together espresso and 3tbsp rum. Quickly dip half of the ladyfingers (1 second each), one at a time and arrange in a single layer in the bottom of a 22cm*33cm casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers and spread the remaining cream. Refrigerate overnight.
- Before serving, dust the Tiramisu with cocoa powder. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture. Enjoyyy!