The BEST Tiramisu Recipe

November 22, 2018Van

Prep time: 30 minutes

Cook time: 5 minutes

Serves: 12

I’ve been attempting Tiramisu for years. It all began on a date with my husband to see the Los Angeles Lakers in 2012. Before the game my husband took me to his favorite steakhouse, Pacific Dining Car—where we randomly ordered the BEST Tiramisu I’ve ever tasted. It sparked an obsession to create the most delicious version of this Italian dessert. I made so many different variants, including the traditional version with raw eggs, but the method I share is my favorite one.

My recipe is rich, decadent and absolutely delicious. I avoid the double boiler technique for making the custard with a much simpler approach with better results. You essentially make a zabaglione with the addition of a little milk which lightens up the custard and helps prevent it from curdling. The custard is folded with whipped cream which gives it the most amazing fluffy and creamy texture. If you’re looking for a dessert that everyone will love, this is it! Without further adieu here is my version of a perfect dessert.

The BEST Tiramisu Recipe

November 22, 2018 Van

Prep time: 30 minutes
Cook time: 5 minutes

Serves: 12

www.foodisafourletterword.com

Ingredients

6 Egg Yolks
16 oz Mascarpone Cheese
2 Tablespoons + 1 Teaspoon Marsala Wine, you can substitute with Amaretto, Dark Rum or Brandy
1 Cup + 2 Tablespoons Granulated Sugar
⅓ Cup Whole Milk
1½ Cups Heavy Cream, very cold
1 Teaspoon Vanilla Extract
⅓ Cup Espresso
14 oz Savoiardi / Ladyfingers
2 Tablespoons Cocoa Powder
9in Springform Pan or 7x11in Dish

Method

1)
Place 16oz of Marscapone Cheese into a large heat proof bowl, set aside and have a mesh strainer readily available. Add 6 Egg Yolks, 1 Cup + 2 Tablespoons of Granulated Sugar and ⅓ Cup of Milk into a saucepan, using a whisk mix well until the mixture is smooth. Turn the heat to medium low and stir constantly with the whisk. Once it starts to simmer, whisk for another 1 minute or until you see the mixture thicken up and the temp reaches around 185°F.
2)
Take the saucepan off of the heat and pour through the strainer into the bowl with the Marscapone Cheese. Whisk the mixture until it’s completely smooth and lump free. Add 1 Teaspoon of Vanilla Extract and 2 Tablespoons + 1 Teaspoon of Marsala Wine and stir well. Taste and add more Marsala to your liking. Transfer the custard mixture to a bowl and cover with cling wrap, lightly press the cling wrap so that it touches the top custard – this prevents a skin from forming. Refrigerate for 30 minutes.
3)
Pour 1 ½ Cups of very cold Heavy Cream into your mixing bowl. With the whisk attachment, whisk on high speed until stiff peaks form. Pour in the cooled custard and gently fold until mixture is smooth and creamy.
4)
If you plan to use a springform pan, line the side of the pan with parchment paper for beautiful & smooth sides. This will also help release the pan easily.
5)
Pour your room temperature Espresso into a large bowl. Take your ladyfingers and quickly dip both sides into the espresso (less than 1 second dip or your lady fingers will be soggy) and place them into a round 9 inch springform pan or 7×11 dish – you can cut the lady fingers to get them to fit into the pan. Once the bottom of the pan is covered with lady fingers pour in half of the marscapone filling on top and use a spoon to even it out. Dust a generous layer of cocoa powder on top. Add another layer of espresso dipped lady fingers and top with the rest of marscapone filling. Refrigerate the tiramisu overnight and dust with cocoa powder right before serving – if you want to have a stronger coffee flavor, you can also dust it with King Arthur Espresso Powder (purchase here). Decorate the outside of the cake with ladyfingers if you prefer. Enjoy!