I am on the quest to find the best Tiramisu recipe. On our trip to Italy, we had tiramisu several times. The kids fell in love with the dessert! (And they don’t like coffee).
Tiramisu is a dessert made with eggs, mascarpone cheese, sugar, espresso, ladyfinger cookies and chocolate shavings or cocoa powder. A flavored liquor is optional. It’s a simple dessert to make.
I have tried two recipes since we returned from our trip. Gale Gand’s Tiramisu (Food Network) is the best so far. I’ve included the recipe below. But, I am still searching. If you have a great tiramisu recipe, please share it!
Please note, I found a simple, classic Italian tiramisu recipe that my family & friends love. It’s much easier than this recipe and is more authentic. Please see August 18, 2010 post … Found: The Best Tiramisu.
Here are some key tips I’ve learned so far:
- Buy traditional Ladyfinger Cookies (not the sponge cake cookies you find in most grocery stores). The sponge cake cookies soak up too much espresso resulting in a soggy dessert. This may require a trip to your closest Italian Deli. I did find them at our Cost Plus. Some Trader Joe’s have them during the holiday season.
- It’s best to make the dessert the day before. The flavors are much better!
- In Italy, most tiramisu is made with cocoa powder. I prefer dark chocolate shavings.
Tiramisu
Ingredients
7 Egg Yolks
1 cup Sugar
3 cups Mascarpone Cheese (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 egg 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 egg yolks and 1 cup 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 1/4 cup 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.
Even better than buying traditional lady fingers? Making your own. Pretty simple, and makes all the difference in the world. Very slightly crispy on the outside, soft and moist on the inside — holds up to the heaviest dunking hand and keeps the dessert well-structured.