Photo: Johnny Garlic's Classic Tiramisu Recipe
Ingredients
- 2 cups strongly brewed coffee
- 3 ounces amaretto liqueur (recommended: DiSaranno)
- 3 egg yolks
- 1 3/4 cup whipping cream, divided
- 1/2 cup sugar
- 2 cups mascarpone cheese
- 36 to 42 Italian-style hard ladyfinger biscuits
- 2 tablespoons unsweetened cocoa powder, divided
- 1/4 cup shaved bittersweet chocolate
Directions
Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.
Guy's Tip: A French press with dark roasted coffee works well for the strongly brewed coffee.
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By VAhomecook
Blue Ridge, VA
on May 30, 2012
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I wish I had checked these comments yesterday when my cream wouldn't whip. I ended up adding the mascarpone anyway & hoping that would help thicken it, then the mascarpone broke & ended up tossing $30 worth of ingredients. I did let the cream cool 10-15 mins, but obviously wasn't enough. I think I will go for a few of the other receipes that do not call for that step.
By AgsWin
on May 13, 2012
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If the cream doesn’t whip up I found a way to salvage it without starting over. If it won't whip, put it in a metal bowl and place in the freezer for 15 minutes. Double brew the coffee (2 Tbs grounds per 5oz cup. If it’s already brewed it, add some instant coffee powder or just run it back through the coffee pot with fresh grounds to double the strength. Roll lady fingers in coffee just enough to get the surface wet - no more than 2 seconds. Pull cream out of the freezer and beat until it’s the consistency of melted ice cream. Ladle cream over the each layer of lady fingers, and finish as directed. Lady fingers should still have enough dryness to pull some of the moisture out of the cream and allow it to set up reasonably firm over night. It won't be perfect, but it's a good rescue if you have problems with the cream. As for taste, it’s fairly average. I would personally reduce it to two egg yolks, as the cream had a strong eggy taste. That might also help with the whipping problem.
By wynettejames
Wyoming
on May 11, 2012
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Thanks LOVED this recipe! I have made it 3 times now and have left out the amaretto liqueur and exchanged it for homemade vanilla because I love love love vanilla. Thanks for the recipe it is fail proof!
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