EASY TIRAMISU (CHEF RECIPE)
There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can.
Traditionally in Italy, Tiramisu is made using raw eggs. Somewhere along the lines of history, I am guessing that someone got scared about eating raw eggs and decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath). I’ve never made it that way – actually, it’s the extra steps that turn me off!
Also, I’m not scared of eating raw eggs! There is nothing raw tasting about Tiramisu! The egg yolks are beaten until thick and creamy which is what creates the richness in the cream. Then the egg whites are beaten until stiff, then folded into the cream to lighten it up. Dip lady fingers into liquor laced coffee, spread with cream. Easy!
So this easy Tiramisu is made the real, traditional Italian way – with raw eggs and not a drop of cream in sight.
The key ingredient in this is the mascarpone cheese which tastes like cream but is much thicker. You’ll see in the video that it has a consistency almost like goat’s cheese, nothing like Western cream which is pourable.
Tiramisu is assembled in many different ways. Fancy individual glasses, round cakes, loafs, cake rolls – the list goes on. Me – I like to keep it simple. Just a square baking dish.
Ingredients
Instructions
for full instruction please see : www.recipetineats.com
Traditionally in Italy, Tiramisu is made using raw eggs. Somewhere along the lines of history, I am guessing that someone got scared about eating raw eggs and decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath). I’ve never made it that way – actually, it’s the extra steps that turn me off!
Also, I’m not scared of eating raw eggs! There is nothing raw tasting about Tiramisu! The egg yolks are beaten until thick and creamy which is what creates the richness in the cream. Then the egg whites are beaten until stiff, then folded into the cream to lighten it up. Dip lady fingers into liquor laced coffee, spread with cream. Easy!
So this easy Tiramisu is made the real, traditional Italian way – with raw eggs and not a drop of cream in sight.
The key ingredient in this is the mascarpone cheese which tastes like cream but is much thicker. You’ll see in the video that it has a consistency almost like goat’s cheese, nothing like Western cream which is pourable.
Tiramisu is assembled in many different ways. Fancy individual glasses, round cakes, loafs, cake rolls – the list goes on. Me – I like to keep it simple. Just a square baking dish.
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup caster sugar (known as super fine / baker's sugar in the US)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone (Note 5)
- 1 1/4 cups hot espresso coffee - strong! (Note 1)
- 2 tbsp (or more!) of liquor of choice - I like Frangelico and Kahlua
- 6.5 oz / 200g (24 - 30) lady fingers , pavesini or savoiardi biscuits (Note 2)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick. (Note 3)
- Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Beat egg whites until stiff.
- Fold 1/3 of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined. (Note 4)
- ......................................
for full instruction please see : www.recipetineats.com
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