Saturday, June 4, 2011

Tiramisu


If you follow this blog on Facebook (which you totally should!), you will remember my multiple status updates on my tiramisu adventure.  Well, today, I excitedly share the recipe to you!

In my search for an authentic tiramisu recipe, I kept finding tiramisu-flavored recipes.  Now, I am totally excited to make tiramisu cupcakes, but I knew that I needed to experience the original tiramisu before I played around with knock-off recipes.  Let me just say, that even though it took me a couple of days to make all the components of this dessert, I am so glad that I did!!  This dessert has several different steps that are made to make the whipped cream layer.  Don't let that intimidate you; each step is easy.

And as for why I have never had this amazing dessert, I can honestly say I have no idea.  But on the same token, I am fairly certain that no popular chain restaurant version of this holds a candle to the homemade version!  I mean, seriously, what's not to love?  Coffee, pastry cream, whipped cream, soft and tender cookies?  This is totally my kind of dessert!  I can't wait to make this again!

In the recipe, I will list for you the components and ingredients and then in the directions, I will walk you though the process for each component.  Follow the links for the mascarpone cheese and the ladyfingers {savoiardi cookies}.  I found that this project was less overwhelming when I broke it down into a couple days:  one day, make the mascarpone cheese.  Another day, make the zabaglione and the pastry cream.  (All three of these components need adequate chill time).  Finally, on yet another day, make the cookies and assemble the tiramisu.  Let chill overnight and serve up to 3 days later.  


Tiramisu
Adapted from:  Sugarcrafter

1/3 cup mascarpone cheese
36-39 ladyfingers {savoiardi cookies}
zabaglione
2 egg yolks
3 tbl. sugar
1/4 cup coffee (leftover from the morning is perfect!)
1/4 tsp. vanilla extract
vanilla pastry cream
1/4 cup sugar
1 tbl. flour
1/2 tsp. vanilla extract
1 egg yolk
3/4 cup milk (2% or whole)
whipped cream
1 cup heavy cream
1/4 cup sugar
1/2 tsp. vanilla extract
Coffee Mixture
2 cups brewed coffee, cooled (leftover is perfect)
1 tsp. rum

Directions:
Make the mascarpone cheese according to directions and let chill overnight.

For the Zabaglione:
Heat water in a double boiler.  Mix together the egg yolks, sugar, coffee, and vanilla extract in a glass, heatproof bowl.  Place the bowl over the saucepan with water in the bottom and cook over low heat, stirring constantly until mixture thickens to the consistency of a custard.  Let cool to room temp then transfer to an airtight container and chill overnight in the refrigerator.


For the Vanilla Pastry Cream:
Mix together the sugar, flour, and vanilla extract in a small saucepan.  Add in the egg yolk and half the milk and whisk together until smooth.  Add the remaining milk gradually and whisk until the mixture thickens, about 10 minutes.  Pour the pastry cream over a fine mesh strainer set over a bowl to remove any lumps.  Transfer pastry cream to an airtight container and chill overnight in the refrigerator.

Prepare cookies and let cool.

For the Whipped Cream:
Combine cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high speed until stiff peaks form and hold.


To Assemble:
In a glass mixing cup, stir together 2 cups of coffee and 1 tsp. rum.  Set aside.

In a large bowl, beat the mascarpone cheese with a spoon to remove lumps and make creamy.  Stir in the chilled zabaglione and pastry cream, blending until just combined.  Fold this mixture into the whipped cream.

Divide the cookies into groups of three.  Quickly, dip the cookies into the coffee mixture.  Lay soaked cookies (about 13) on the bottom of an 8x8 baking dish, placing them side-by-side in a single row.  Spread a third of the whipped cream mixture over the cookies.  Repeat layers 2 more times, ending with the whipped cream.

Cover and refrigerate overnight.

About 30-45 minutes before serving, place dish in the freezer to firm up the dessert, making it easier to cut and dish.  Garnish with shredded chocolate, cocoa powder, or cute little chocolate curls.

Serve within 3 days or freeze until ready to serve.

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