Tiramisu is one of the most popular Italian Desserts.It is the best choice of dessert for coffee and chocolate lovers.Each bite of Tiramisu will have rich , velvety cream and dreamily soft,coffee soaked lady finger biscuits.and it also have a subtle sweetness from coffee and cocoa powder.
Recipe for making Italian tiramisu is very easy.Let’s see how to make tiramisu in three simple steps.
A recipe for traditional tiramisu – a dessert made of layers of coffee-soaked ladyfingers and a rich, velvety mascarpone cream.
1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 1-2 tablespoons(6-10 gms) instant coffee granules or espresso powder)
2 tablespoons granulated sugar
2 tablespoons Marsala, dark rum, brandy, or coffee or almond liquor if you want to add.
5 egg yolks
1/2 cup (100g/3.5 oz) granulated sugar
2-3 tablespoons Marsala wine, dark rum, or brandy
1 cup (250ml) heavy cream
11/2 cup (350g/12 oz) mascarpone cheese, at room temperature
about 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
Sifted cocoa powder or grated chocolate
For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 1-2 tablespoons Marsala. Mix until sugar dissolves. Set aside to cool.
For the filling: Place egg yolks,sugar and vanilla essence in a medium heatproof bowl and set over a bain marie (i.e., place the heatproof bowl over a saucepan of boiling water; the bowl should not touch the water). Reduce heat to low. Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.
Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in baking dish (see note for individual glasses). If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
Now the classic Italian Tiramisu is ready.
For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.