FOUND: The Best Tiramisu

I recently posted that I was looking for a great recipe for Tiramisu.  Well, I think I found it!

Over the weekend, I tried a recipe that I saw on David Rocco’s Dolce Vita cooking show.  My girlfriend Stacey told me about the show right before we left on our trip to Italy.  (She’s a big fan of Italy, too.)  Now I’m hooked on this show (Cooking Channel).

David Rocco’s show is a bit quirky, but he does make you want to move to Florence and start cooking.  At least, Jeff and I are ready to move!

David uses fresh ingredients and makes simple, authentic recipes.  Here’s his recipe for Tiramisu.  My family thought it tasted just like we had in Italy.

Tiramisu

Servings:  8

2 cups Espresso, cooled

1/3 cup Sweet Italian Vermouth (I substituted Kahlua)

40 Italian Ladyfinger cookies

1 lb. Mascarpone Cream Cheese

5 Eggs

5 Tbs. Sugar

Bittersweet chocolate for shavings

Directions

1.  Separate the egg yolks from the whites into different mixing bowls.  In the bowl with the yolks, add sugar.  Beat mixture with an electric mixer until the consistency is creamy.  Add the mascarpone cheese and mix it thoroughly.

2.  In the other mixing bowl, beat the egg whites until they have fluffy white peaks.  Carefully fold the egg whites into the yolk mixture.

3.  In another bowl, mix the espresso and vermouth (or Kahlua).  Dip cookies in the coffee mixture for a few seconds, making sure the cookies are wet outside but still somewhat dry in the middle.  Arrange dipped cookies tightly on the bottom of an 8 x 10 pan.

4.  Pour half of the cream mixture on top of the cookies and spread evenly.  Add a second layer of soaked lady fingers.  Spread the remaining mixture on the top.

5.  Cover the dish with plastic wrap and refrigerate for at least 4 hours.  (You can make this dessert and refrigerate overnight).  Before serving, garnish with chocolate shavings.

NOTES:

• This is an easy recipe to modify for servings.  The ratio of eggs to sugar is 1 egg to 1 Tbs. of Sugar.  I made the recipe the other night using 8 eggs, 8 Tbs sugar and 1  1/2 lbs of mascarpone.  It turned out great!
• I use a grater or microplane to grate the chocolate.  I use a 3.5 oz Valrhona Dark Chocolate Bar (71% Cacao) that I pick up at Trader Joe’s.  (See next note).
• I like to use chocolate shavings on both layers of the creamy mixture.  So in step 4, I sprinkle the first layer of cream with chocolate shavings before adding the second layer of cookies.  I usually add the chocolate shavings on top before I refrigerate, too.
• This tiramisu is very creamy and soft.  You spoon it out to serve it (vs. cutting it like a cake).
• Reminder:  you need to use real Italian ladyfinger cookies (not the sponge cake cookies).  You can find these at Italian delis or even World Imports Cost Plus.

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The Quest for the Ultimate Tiramisu

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.

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