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Tiramisu

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I don't know if you guys know, but I grew up in Italy until I was 4. My parents studied medicine there, and I enjoyed every moment being with them. One of the gifts I got from living there is the food, obviously. My mom used to take me every day to eat ice cream after kindergarten. On weekends, she always made a huge tray of tiramisu. Later on, we moved back to Israel, and my mom kept making classic Italian recipes she learned from her classmates. Tiramisu was always a cake my mom took a lot of pride in making. She believed she made it the best. I decided to make her recipe here, but instead of buying ladyfingers, I decided to make my own. It's obviously easier to get them in the store, but if you're making tiramisu every once in a while, why not take this project fully on? I made the ladyfingers batter and piped it to the size of the pan I made the tiramisu in. Instead of dipping many ladyfingers in coffee and layering them, I placed full ladyfinger sheets and drizzled coffee on top. It's so cool. It's really up to you if you're gonna make them from scratch, but from my experience, it was a really fun little project. Either way, tiramisu is one of my absolute favorite cakes. It's meant to be shared and always feels special!

US

original

metric

Picture for Tiramisu

US

original

metric

Ingredients

For the cream

800 gr mascarpone, room temperature

200 gr heavy cream, room temperature

200 gr sugar

8 egg yolks

For the coffee syrup

3 shots of espresso

1 shot of alcohol (whiskey/dark rum)

1 tsp cocoa powder

1 cup of water

For the lady fingers

180 gr sugar

150 gr flour

65 gr cornstarch

6 pasture raised eggs, separated

3 egg yolks

For decoration

Cocoa powder

Directions

Step 1

Starting with the lady fingers- Preheat the oven to 450F or 230C.

Step 2

Separate the eggs into two bowls. Add two egg yolks to the yolks bowl (so in total you have 6 egg whites and 9 egg yolks).

6 pasture raised eggs, separated

3 egg yolks

Step 3

In a stand mixer with a whisk attachment, add the egg whites and whisk on medium-high speed until the mixture has almost triple the volume. At this point start adding 100 gr of sugar slowly. As soon as you have incorporated all the sugar, increase the speed of the mixer and continue to work the mixture until it is smooth, homogeneous and forms semi hard peaks. Remove from the bowl and set aside.

100 sugar

Step 4

Clean the stand mixture bowl and add the egg yolks into the bowl and 80 grams of sugar. Set the mixture on high speed. As the egg yolks are whipped, they will have to increase their volume by 4 times.

80 sugar

Step 5

Fold the egg white mixture into the egg yolk mixture (fold gently as we want the mixture to remain airy and fluffy). Sift in the flour and corn starch and fold gently.

65 gr cornstarch

150 gr flour

Step 6

Transfer to a piping bag. Measure and mark your baking tray on a parchment paper and pipe the batter as a sheet. Repeat that with the batter for another sheet. Spread the batter evenly in a thin layer.

Step 7

Bake for 10-12 min. Remove from the oven and set aside to cool.

Step 8

Making the cream- In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.

8 egg yolks

200 gr sugar

Step 9

Add the mascarpone and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).

800 gr mascarpone, room temperature

200 gr heavy cream, room temperature

Step 10

Make the coffee syrup mix by combining all the ingredients together (if you are doing lady fingers sheets like me, add the syrup into a squeezable bottle. If using a store bought lady fingers- add the syrup to a container).

3 shots of espresso

1 shot of alcohol (whiskey/dark rum)

1 tsp cocoa powder

1 cup of water

Step 11

Assembling the tiramisu- add 4 big tbsp of cream and spread on the bottom of the tray. Add the lady finger sheet on top and drizzle generously the coffee syrup on top (if using store bought lady fingers, just dip them in the syrup and arrange a full layer on top of the cream). Cover the lady fingers with cream, spread evenly. Add another layer of lady fingers (dipped or drizzled with coffee). Using an offset spatula, spread remaining cream mixture evenly on top.

Step 12

Refrigerate for 24 hours covered with a plastic wrap.

Step 13

Once you're ready to serve, remove from the fridge, sprinkle cocoa powder on top, and dive right in!

Cocoa powder

Step 14

YASSS!

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