5 Videos | Photo: Tiramisu Recipe
Ingredients
- 7 yolks
- 1 cup sugar for yolks
- 3 cups or 1 (750-gram) container mascarpone
- 4 1/2 tablespoons water
- 1 1/2 tablespoons powdered gelatin
- 3 egg whites
- 1/4 cup sugar for whites
- 1 cup heavy cream, whipped
- 2 1/2 cups cooled espresso
- 1/2 cup kalhua
- 20 to 24 ladyfingers
- 1 cup chocolate shavings
Directions
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
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By melissab2112
on May 01, 2013
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Very tasty. I halved the recipe and still ended up with quite a bit. As per the other reviewers suggestion, I skipped the gelatin step. Without this step, making the tiramisu was suprisingly easy, but still somewhat time consuming. The dessert was very light, but maybe a little too sweet. I was surprised at how mild the taste of espresso was. I expected a stronger coffee flavor. I used amaretto instead of Kalhua and maybe using Kalhua would have increased the coffee flavor. I DID use coffee flavored mascarpone cheese. Maybe the amaretto was also what made the tiramisu a little too sweet. I would recommend sticking to the Kalhua. All in all - I would definitely make this recipe again.
By Ranaza
Effingham Illinois
on February 04, 2013
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Does anyone know how to prevent the beaten egg whites and gelatin from forming a marshmallow- like consistency; which cannot be folded into the custard mixture smoothly? Every time I've made this I encounter this problem. Please help!! I love this recipe and want it to be perfect.
By chiisaiasiangal
Honolulu, HI
on August 07, 2012
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This is a great recipe, it's probably one of the better tiramisus I've ever eaten! I wouldn't recommend using the gelatin, it leaves these weird lumps in the zabaglione mixture, as I found out the first time I made it. The second time, I took the advice of the other cooks who reviewed this recipe and just made it in the traditional way you would prepare a custard, and it came out PERFECT. This is definitely my go-to recipe now!!!
Read all 79 reviews