TIRAMISU aka KIRAMISU
Tiramisu is a rich & creamy classic Italian coffee flavoured dessert which can seem very intimidating to make. I've simplified my 'Kiramisu' recipe by breaking down this delicious dessert into categories of the three C's: CUSTARD, CREAM & COOKIES.
TOOLS
deep dish
electric hand mixer or whisk
CUSTARD
small pot
heatproof bowl
CREAM
large mixing bowl
silicone spatula
COOKIES
French press (optional)
pie plate or shallow dish
spoon
TOPPING
mini mesh strainer
INGREDIENTS
CUSTARD
5 egg yolks
125g sugar
475g mascarpone cheese
1 tsp vanilla extract
CREAM
400ml COLD heavy cream
COOKIES
1 cup brewed dark roast coffee (I use Starbucks Verona in a French press)
18 Milano lady finger cookies or 38 Savoiardi lady finger cookies (I used 6 Milano lady fingers, a layer of leftover tea biscuits & 6 extra American Airlines Biscoff cookies from my recent trip which added another layer of texture)
2 tbsp brandy (I used Hennessy)
TOPPING
cocoa powder for dusting
METHOD
1. Make coffee syrup by adding brandy to hot brewed coffee in a pie plate or shallow dish & mix with a spoon. Set aside to let cool.
2. In a small pot, add 2 inches water, bring to a boil then reduce heat to a medium. Add 5 egg yolks to a heatproof bowl & place over the pot of simmering water. Ensure the bottom of the bowl does not directly touch the water (this depends on your bowl, if it is touching, remove 1 inch water).
3. Add sugar to the egg yolks & using an electric hand whisk, combine the eggs & sugar together until smooth, forming a creamy pale yellow custard almost double in size.
4. Remove the custard from the heat using an oven mitt to prevent steam burns. Place on a trivet to cool slightly.
5. Add mascarpone cheese & vanilla extract to your custard. Whisk until smooth.
6. In a separate large mixing bowl, add COLD heavy cream & whip the cream until stiff peaks are formed. This may take some time & hand strength so using an electric hand mixer is much easier.
7. Gently fold the whipping cream into your custard using a silicone spatula & working in small batches.
The whisking part of the recipe is complete so get ready to assemble your tiramisu in a deep dish.
8. Dip the lady fingers into the coffee syrup soaking the cookie in a fast motio. Layer at the bottom of your dish. Drop spoonfuls of custard on to the cookie layer & gently smooth using a silicone spatula. Repeat the layers with more cookie & custard layers until your dish is filled to the top with your custard. Three layers is ideal.
9. Cover your tiramisu with cling film & refrigerate for at least 6 hours.
10. Uncover your tiramisu when ready to serve. Using a fine mesh strainer, dust cocoa powder over your tiramisu, slice & plate using a cake server. Enjoy!
NOTE: Tiramisu can last in a cold fridge for up to 5 days or you can freeze half & thaw for 1 hour when you are ready to enjoy it again.
XO
Kiran
