Posted in Baking

Tiramisu

What do you we love ?

Tiramisu, Tiramisu, Tiramisu.

Okay, now that I got that outta my system let’s talk about it –

Tiramisu is a pretty easy dish to love and master, at least as long as you can whip eggs properly. The dish relies on your egg whipping ability, of course the flavor profiles of the coffee and rum play a big role BUT if you under-whip the eggs the tiramisu will not be good.

Components for a good Tiramisu –

1. A nice strong and dark coffee mixed with some Dark Rum or Cognac. (I only used Rum)

2. Nicely whipped Egg whites.

My tips for whipping stiff peaks by HAND would be to always use a steel or glass bowl. It should be very clean, even small amounts of fat can curdle the egg whites. You can chill the bowl in the freezer for a few minutes, just make sure to wipe the bowl before adding in the whites.

See, it’s that simple! When you combine these components with light and airy sponge fingers, some sugar and creamy mascarpone, you get a lovely creamy light layered dessert.

Side note: I ate 3 sponge fingers just making this. They are delicious even without the rest!

Side note 2 : Whipping stiff peaks is definitely an arm workout.

IMG_20170317_153315944
Final Stage

IMG_20170317_153624687_BURST000_COVER_TOP

The end result was a smoky dessert that was perfectly light and creamy as it was dark in the coffee tones with a slight alcohol buzz (tastewise).

Have a great day everyone! ūüôā

 


TIRAMISU

125 ml espresso, at room temperature

4 tablespoons dark rum

pinch of salt

2 large eggs, separated

90 g sugar

250 g mascarpone

18 x¬†3¬Ĺ-inch¬†ladyfingers

30 g unsweetend cocoa powder, for serving

METHOD : 

  1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does.
  2. Beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff.
  3. In a different bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
  4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
  5. Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) They should be dropping wet.
  6. Then line them in a 8″ square dish. Put a layer of the mascarpone cream.¬†Sprinkle a generous amount of cocoa powder on top. Top with remaining ¬†the mascarpone cream and some more cocoa powder.
  7. Cover, and refrigerate for at least four hours, but preferably overnight.
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