Tiramisu has become a popular Italian dessert for people all over the world because of its boozy, creamy texture. This kind of dessert does not require ovens to bake it. Hence, it’s simple to make in your kitchen.
In this article, you will receive the full details of how to make excellent tiramisu. If you don’t like Italian desserts, please visit https://kitchentoolsclub.com, there are more different recipes you can easily to choose from.
Now, let’s get started!
- 300ml espresso in warm temperature
- 40-45 ladyfingers
- 90ml Grand Marnier
- 450g mascarpone at room temperature
- 60ml dark rum
- ⅛ teaspoon of salt
- ½ teaspoon of pure vanilla extract
- 100g granulated sugar
- 4 large eggs (separated)
- 480ml heavy cream
- unsweetened natural cocoa powder
1. Dip the 1st layer of the ladyfingers
Dipping ladyfingers. Source https://cdn.sallysbakingaddiction.com
To make a tiramisu, you will need two layers of biscuits and the other two of mascarpone. At first, you whisk Grand Marnier and espresso together to create a dipping sauce. Then, you soak the ladyfingers in this sauce and arrange the dipped lady fingers in the baking pan. Please keep in mind that you quickly dip these biscuits to avoid tasting soggy.
You also fulfill the space in the baking pan with smaller pieces of ladyfingers. The remaining ladyfingers and espresso mixture for the 2nd layer later.
2. Prepare the mascarpone cream
After making the 1st layer of the dipped biscuits, you can go to the next step, preparing the mascarpone cream. You can use either a handheld or a stand mixer with a paddle to beat rum and mascarpone together.
When completing to blend this mixture well, you set it aside and go to the third step.
3. Use heavy cream to make whipping cream
Using the same handheld or stand mixer, you blend heavy cream with vanilla extract at medium-high speed in 3-4 minutes. An ideal consistency of the tiramisu cream will form medium peaks.
After that, you add the whipped cream into the mascarpone and blend until smooth.
4. Steam the egg yolks
It’s perfect to have a double boiler for this step to steam the egg yolks. If you don’t own anyone, you can replace it by a bowl over a small pot. Don’t forget to watch the water not to touch the bowl.
Please note that you keep the heat at a medium-low level. It would be best if you use a whisk to beat the egg yolks. Then you add 50g of granulated sugar and mix them in 5 minutes until foamy. Finally, you remove the combination from the heat and add it to the mascarpone mixture.
5. Beat the egg whites
Beaten white eggs. Source http://www.sohu.com
At this step, you still need a handheld or the stand mixer with a clean whisk attachment to mix the egg whites with salt on medium-high speed within 1 minute. The texture will turn to slightly foamy.
Now, you increase the speed of whisking and pour 50g of sugar into this mixture. You keep beating it in 4-5 minutes until it forms stiff peaks. Note in this step is not to over whisk the egg whites as they will become too dry.
You fold it into the mascarpone cream and blend well. After that, you can start spreading the cream over the 1st layer of ladyfingers. By using an offset spatula, you can spread the cream evenly.
6. Make the 2nd layer of the ladyfingers
Layering the cream
You use the remaining ladyfingers and dip into the expresso mixture to make the last layer. Please note to press down this layer gently to help the biscuits neat and compact.
One more time, the offset spatula will be helpful for you to spread the mascarpone mixture on the top. Ultimately, you put the baking pan with layers of ladyfingers and cream into a fridge for 2-3 hours.
Spread the last layer of the mascarpone cream.
7. Add the cocoa layer, then chill
You use the cocoa powder to sprinkle the chilled tiramisu. The process will leave cocoa powder in the rim of the baking pan, so you should wipe it to clean. Then, you put the baking pan back into the fridge for 8 hours or up to 1 day.
After hours of cooling in the refrigerator, you can serve the final tiramisu. It would help if you use a sharp knife, then cut the chilled tiramisu into portions. A cup of tea can be perfect to taste with your homemade tiramisu.
You can store the leftover tiramisu in the fridge for no more than three days.
It’s your turn to make your tiramisu
We gave all the instructions with the list of ingredients for you to make the tiramisu in your kitchen. The most important things are to prepare the cream properly, and the dipped ladyfingers. Also, don’t forget to arrange these biscuits neatly and spread the cream evenly.
If you want to make homemade dishes, you can visit Kitchen tools club for more recipes.