Tiramisu Trials

I tried this out at my dinner gathering and although it was a little runny due to my inability to whip cream by hand, it was very yummy! I suggest laying your tiramisu in a glass casserole dish so people can marvel at the layers.

1 package ladyfingers (make sure they are kind of soft inside) opened up as if you were making a ladyfinger sandwich so they lie flat on the bottom of the dish

2 cups whipping cream

6 egg yolks

1 cup white sugar

2/3 cup milk

250 grams mascarpone cheese (you can find this at Gourmet… also the ladyfingers)

1 teaspoon vanilla extract

1/2 cup espresso

2 tablespoons Kahlua (or other coffee liqueur – optional)

cocoa powder for dusting

— the amounts of the ingredients will differ based on the size of your serving dish but these amounts served 10.

1. Start by making the yolk mixture – combine egg yolks and sugar over a low flame with a whisk and add in milk, stirring constantly until the mixture boils.

2. Allow to boil for 1 minute then remove from heat and cool.

3. Cover mixture tightly and refrigerate for one hour.

4. Beat whipping cream with vanilla extract until stiff peaks form (this is where I had trouble… good luck!)

5. Whisk mascarpone into yolk mixture (the one in the fridge) until smooth.

6. Combine espresso and Kahlua if you’re using it.

7. Arrange ladyfingers on the bottom of your serving dish and drizzle with espresso/Kahlua mixture.

8. Spread 1/3 of the yolk/mascarpone mixture over the lady fingers.

9. Spread 1/3 of the whipped cream over that.

10. Repeat – Ladyfingers, drizzle, yolk, cream, ladyfingers, drizzle, yolk, cream and then even out cream and sprinkle with cocoa powder.

11. Cover and refrigerate for 4-6 hours.



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2 responses to “Tiramisu Trials

  1. Eli

    Looks amazing ya Nina!!!

  2. Looks Niiice :))
    I just whipped a Tiramisu for a romantic dinner, I suggest you leave out the milk–you don’t need it and it’s what made it runny.
    I didn’t whip mine at all, just a couple of beats with a hand whisk.
    Leave it in the fridge 12-24 hrs before serving, it’ll hold out well.

    Cheers :))
    And best of luck with the cooking

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