My all-time favourite dessert is Tiramisu. I even dedicated category on this blog to hunt the best tiramisu down!
Occasionally, I would make tiramisu myself at home and this is the recipe I like best.
- 4 egg yolks
- ½ cup sugar
- 1 tsp – 1tbsp rum or masala (it depends how alcoholic you prefer it to be)
- 1 cup heavy cream (35% fat)
- 250g mascarpone cheese.
- 18-24 savoiardi
- 1 – 2 cup espresso + 1 – 2 tsp sugar + ½ tsp rum or masala
- 1tbsp cocoa powder
- Over steam, whisk egg yolks and sugar until pale. This takes about 5 to 10 minutes. Let it cool.
- Add masala or rum into the egg yolk custard and mix well.
- Combine mascarpone into the egg yolk custard.
- Whip 1 cup of heavy cream till stiff peaks.
- Fold in the whipped cream. Place the mixture into the fridge.
- Prepare espresso mixture. While warm, dip the savoiardi on both sides briskly.
- Lay a layer of dipped savoiardi onto the container. Pour half of the mascarpone mixture onto the layer. Repeat.
- Cool tiramisu in the fridge for at least 4 hours or best 24 hours.
- When ready to serve, dust a layer of cocoa powder on the surface.
Tips for a good tiramisu:
- Get good flavouring. Be it marsala, rum, or even tiramisu flavour, as long as your flavour sucks the whole thing will suck. The original calls for marsala but I haven’t been able to get my hands on that yet. You can get rum essence from baking stores for about $3 for 28ml. Shop & Save has matured rum in 180ml for $8.80.
- Make sure the coffee it is soaked in is strong enough, or else the savoiardi would be tasteless and soggy.
- Soak it in warm coffee, not cold, as it will not absorb cold liquid well.
- Soak it just enough. It must be soaked through. Unsoaked savoiardi are not nice to eat.
- Do not follow recipes which call for no eggs because it won’t be rich.
- Some call for egg whites but I have never tried. No comments about that because the idea of raw egg whites put me off.
- I am not pro enough to tell the difference between the different brands of store bought mascarpone and savoiardi so I have no idea. I just get the cheapest. I have no tried making my own yet. The savoiardi I got cost $3.80 for 20 pieces and the mascarpone $6.85 for 250g. They’re from Cold Storage.
Initial colour of the egg yolk and sugar.
Pale yellow egg yolk custard.
Folding in whipped cream.
A layer of soaked savoiardi.
Cocoa powder dusted onto the surface.
Slice and serve!
wow. this is interesting! Thanks for sharing!
What do you mean by over steam in ‘Over steam, whisk egg yolks and sugar until pale’? As the egg yolk will starting being cooked when there is heat.
you have to keep stirring while at it! or using the electric whisk if you have one. it wont cook like scrambled eggs. the heat from the water has to be low too.. maybe JUST boiling, not bubbling? some recipe calls for no heat but the thought of raw egg yolks seems scary to me! you can refer to this video for the technique! http://www.youtube.com/watch?v=KqRIUWbbJlY