Lately I've been using the internet more and more in search of variations on my old standards. Using YouTube I've seen lots of European cooks post great alternatives to what I thought was "it". I wanted to make a tiramisu to have for my birthday and got searching. This is I am sure a more traditional version of the classic, which means "pick me up" and surely it will once you try some. Enjoy
6 eggs, separated
1 1/2 cups sugar
1/2 Tsp salt
1 pint container marscapone cheese, room temp
1 Tsp vanilla extract
1 pint whipping cream
12 oz. espresso coffee
6 oz. Kahlua liquor
3 Tbls Cocoa Powder
16 oz. package of ladyfinger cookies
4 oz. chocolate (shaved thin)
In a double boiler mix 1 cup sugar, 1/2 tsp salt and the egg yolks, cook over simmering water 10 minutes, beating frequently. It will thicken and you'll FEEL the resistance. Remove from heat, continue to beat until a golden yellow. Beat in vanilla extract. Once it has cooled some fold in the marscapone cheese and combine until smooth. In a mixer beat egg whites and 1/4 cup sugar until you have stiff peaks. Fold that into the custard/marscapone mixture. In a clean mixing bowl beat the whipping cream and remaining 1/4 cup sugar until you have stiff peaks. Fold that into the marscapone/custard/egg white mixture. Set aside.
Make your espresso and add the Kahlua and 1 tsp sugar, stir well and allow to cool.
Use a round Pyrex container or RubberMaid storage box for your serving vessel. Dip and turn each ladyfinger briefly in the espresso, lay down a layer and fill any corners with pieces if necessary. Spread 1/3 of the marscapone mixture on top of the ladyfingers. Sprinkle 1 Tbls cocoa powder over that. Repeat layers of soaked ladyfingers, marscapone mixture and cocoa powder. You should get about 3 layers. Take chocolate bar and shave curls with a vegetable peeler over top of tiramisu. Cover and refrigerate at least 4-6 hours, preferably overnight. Prepare to be awed. Serve small portions as this is QUITE rich.
Pick me up indeed.
What better pairing than Tiramisu and some Dirty Harry's Home Roasted Blue Mountain coffee ??
6 eggs, separated
1 1/2 cups sugar
1/2 Tsp salt
1 pint container marscapone cheese, room temp
1 Tsp vanilla extract
1 pint whipping cream
12 oz. espresso coffee
6 oz. Kahlua liquor
3 Tbls Cocoa Powder
16 oz. package of ladyfinger cookies
4 oz. chocolate (shaved thin)
In a double boiler mix 1 cup sugar, 1/2 tsp salt and the egg yolks, cook over simmering water 10 minutes, beating frequently. It will thicken and you'll FEEL the resistance. Remove from heat, continue to beat until a golden yellow. Beat in vanilla extract. Once it has cooled some fold in the marscapone cheese and combine until smooth. In a mixer beat egg whites and 1/4 cup sugar until you have stiff peaks. Fold that into the custard/marscapone mixture. In a clean mixing bowl beat the whipping cream and remaining 1/4 cup sugar until you have stiff peaks. Fold that into the marscapone/custard/egg white mixture. Set aside.
Make your espresso and add the Kahlua and 1 tsp sugar, stir well and allow to cool.
Use a round Pyrex container or RubberMaid storage box for your serving vessel. Dip and turn each ladyfinger briefly in the espresso, lay down a layer and fill any corners with pieces if necessary. Spread 1/3 of the marscapone mixture on top of the ladyfingers. Sprinkle 1 Tbls cocoa powder over that. Repeat layers of soaked ladyfingers, marscapone mixture and cocoa powder. You should get about 3 layers. Take chocolate bar and shave curls with a vegetable peeler over top of tiramisu. Cover and refrigerate at least 4-6 hours, preferably overnight. Prepare to be awed. Serve small portions as this is QUITE rich.
Pick me up indeed.
What better pairing than Tiramisu and some Dirty Harry's Home Roasted Blue Mountain coffee ??
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