easy desserts & recipes: tiramisu
Tiramisu literally means “pick me up”. With the amount of espresso in this recipe you will surely experience a little extra energy. This dessert is perfect for those who would love a treat, but not something overly sweet. It has a wonderful balance of light, fluffy, creamy decadence with a hint of sweetness and the bold flavor of the espresso enhanced by the Marsala and dark rum.
4 tbs sugar
½ cup water
4 egg yolks
3 tbs sweet Marsala wine
4 ounces cream cheese
6 ounces mascarpone cheese
8 ounces heavy whipping cream, whipped
2 cups espresso or strong coffee
1 ounce dark rum
2 tbs sugar
24 lady fingers (See recipe below)
2 tbs powdered sweetened cocoa mix
1. Cook sugar and water together until it reaches a temperature of between 234 and 240 degrees on a candy thermometer. At the same time, in a standing mixer, beat the egg yolks on high until pale yellow and thick. When the sugar syrup is ready slowly pour it into the egg yolks while continually mixing on high until light and fluffy.
2. With the mixer on medium speed add the cream cheese and whip until smooth. Scrape down the sides. Add the mascarpone and 1 tbs of the Marsala. Mix until incorporated. Scrape down the sides as needed. Fold in the whipped cream. Refrigerate mixture.
3. Combine espresso, 2 tbs Marsala, dark rum and sugar in a small sauce pan. Heat until 140 degrees, then let stand to cool completely.
4. To assemble the tiramisu dip the lady fingers into the espresso mixture. Place one layer of the dipped lady fingers on the bottom of spring form pan. (The dipped lady fingers will be soft enough to mold into a round form. But, do not over saturate.) Then, carefully make the sides by using dipped lady fingers, standing next to each other, lining the wall of the spring form pan.
5. Top the bottom layer of lady fingers with the cream mixture. Add another layer of dipped lady fingers and then add another layer of the cream mixture. Continue until you can no longer make any layers.
6. Place the spring form pan on a plate (some of the espresso mixture will leak out) and chill for a minimum of 4 hours, but overnight chilling is recommended for best results.
7. When ready to serve release the spring form pan slowly. Place tiramisu on a serving platter and sift the cocoa over the top.
¾ cup flour
4 egg yolks
½ cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
1. Preheat the oven to 350 degrees F.
2. Line baking sheets with parchment paper.
3. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. Add the egg whites, ¾ cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth.
4. Fill a large pastry bag with a ¾ -inch plain tube with the mixture. Pipe fingers about 4 inches in length on to the baking sheet. Bake for 15 to 18 minutes, or until just firm on the outside and soft in the center. (For use in tiramisu bake until a little more firm to make it easier to dip in espresso mixture.)