Tiramisu
Makes 8 Servings
Preparation: 30 minutes plus refrigeration time , Cook Time: 10 minutes
6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
4 (8-ounce) containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp italian ladyfingers (savoiardi)
1/4 cup dutch-process cocoa powder
bittersweet chocolate, for shaving
1) Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch
overhang on all sides. Fill a large bowl with
ice water.
2) Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set
over a saucepan of barely simmering
water (do not let the bowl touch the water) until the sugar dissolves.
Slowly whisk in the milk and cook, whisking
constantly, until the custard is light and foamy, about 10 minutes (a
thermometer inserted into the mixture should
register 170°F).
3) Remove the bowl from the saucepan and set in the bowl of ice water; whisk
until the custard is cool, about 1
minute. Put the mascarpone in a large bowl. Fold the custard into the
mascarpone with a rubber spatula until almost
combined, then whisk until just smooth (do not overmix or the custard will
be grainy).
4) Combine the espresso and brandy in a shallow bowl. One at a time, dip the
ladyfingers in the espresso mixture
until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the
baking dish. Spread one-third of the
mascarpone custard over the ladyfingers. Repeat with a second layer of
espresso-dipped ladyfingers, arranging
them in the opposite direction. Top with another one-third of the custard.
Repeat with the remaining ladyfingers,
alternating directions. Spread the remaining custard on top and dust with
the cocoa powder. Cover with plastic
wrap; refrigerate at least 4 hours, or overnight.
5) Invert a plate on top of the tiramisu, then flip the tiramisu with the
plate. Remove the baking dish and plastic
wrap. Invert a serving plate on top of the tiramisu and flip again so it is
cocoa-side up. Remove the remaining
plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Source: foodnetwork.com
Makes 8 Servings
Preparation: 30 minutes plus refrigeration time , Cook Time: 10 minutes
6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
4 (8-ounce) containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp italian ladyfingers (savoiardi)
1/4 cup dutch-process cocoa powder
bittersweet chocolate, for shaving
1) Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch
overhang on all sides. Fill a large bowl with
ice water.
2) Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set
over a saucepan of barely simmering
water (do not let the bowl touch the water) until the sugar dissolves.
Slowly whisk in the milk and cook, whisking
constantly, until the custard is light and foamy, about 10 minutes (a
thermometer inserted into the mixture should
register 170°F).
3) Remove the bowl from the saucepan and set in the bowl of ice water; whisk
until the custard is cool, about 1
minute. Put the mascarpone in a large bowl. Fold the custard into the
mascarpone with a rubber spatula until almost
combined, then whisk until just smooth (do not overmix or the custard will
be grainy).
4) Combine the espresso and brandy in a shallow bowl. One at a time, dip the
ladyfingers in the espresso mixture
until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the
baking dish. Spread one-third of the
mascarpone custard over the ladyfingers. Repeat with a second layer of
espresso-dipped ladyfingers, arranging
them in the opposite direction. Top with another one-third of the custard.
Repeat with the remaining ladyfingers,
alternating directions. Spread the remaining custard on top and dust with
the cocoa powder. Cover with plastic
wrap; refrigerate at least 4 hours, or overnight.
5) Invert a plate on top of the tiramisu, then flip the tiramisu with the
plate. Remove the baking dish and plastic
wrap. Invert a serving plate on top of the tiramisu and flip again so it is
cocoa-side up. Remove the remaining
plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Source: foodnetwork.com
