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Tiramisu

This is my husband's most favorite dessert. I couldn't make the authentic Tiramisu with raw eggs so I tried making this with Whipping cream. I used cognac along with coffee however, it can be made with dark rum or Kahlua as well. It can also be made without any liquor added in the coffee.

  • Prep time:
  • 30mins
  • cook time:
  • 10mins
  • serves:
  • 6

Ratings :

    • (0)

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Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Italian

Course : Dessert

Allergy Information

  • - Contains egg yolks and cheese
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Recipe Notes

You can make Tiramisu with only coffee and avoid adding any sort of liquor to it.

Tags

  • #Classic Tiramisu
Ingredients

Ingredients For Tiramisu

Methods
  • 1. Take the 5 egg yolks in a bowl and using a double boiler method with a bowl of egg yolks over a pot of simmering water on low flame mix the eggs with sugar. I used an electric hand mixer to whip the eggs and sugar until it reached a custard like colour and a creamy texture. This mix is also known as Sabayon in french and zabaglione in Italian.
  • 2. Take the bowl of egg yolk mix off the pot and let it cool. Once cooled add the mascarpone cheese and vanilla essence and mix to get a smooth texture without any lumps (I did it with an electric hand mixer again).
  • 3. Take cream (chilled) in a bowl and using the hand mixer at a low setting start whipping the cream, increasing the speed over 10 minutes. Keep whipping until you get stiff peaks. The mother dairy cream that I have used, took around 15-20 min of whipping to form stiff peaks. This form will make sure your cream lasts in the fridge and sets really well.
  • 4. Now take the whipped cream and gently fold in the cream into the egg yolk or sabayon mixture. This needs to be done gently with a spatula. This makes your Tiramisu cream ready
  • 5. To assemble the Tiramisu - take the ladyfingers and coffee (cognac added) and briefly soak each side of the ladyfinger in the coffee (make sure you don't make the ladyfinger too soggy as it will ruin the dessert) and place it in your pan. Layer the entire pan with the coffee soaked ladyfingers
  • 6. Now on top of the soaked ladyfingers add the first layer of the Tiramisu cream and spread it out evenly. Use half of the cream
  • 7. Add another layer of coffee soaked ladyfingers and top it again with all the left Tiramisu cream.
  • 8. Place in the fridge for at least 6-8 hours (I placed it overnight) in the fridge to set.
  • 9. The Tiramisu tastes best after 2 days in the fridge. You can take it out when you want to eat but it needs minimum 6-8 hours to set. Once you are ready to eat dust the cream with cocoa powder. To do that take the cocoa powder in a sieve and dust it generously all over the top layer of the Tiramisu.

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