Tiramisu

Mascarpone has to be one of the greatest inventions. I always forget (and frankly, don’t want to accept) it’s actually classified as cheese because it’s missing all the traditional cheese taste notes. There is nothing savoury or sour, which is what you normally and generally expect when eating cheese. Instead it just tastes like very thick and rich cream. And because of those qualities, I think mascarpone gets as close as humanly possible to being a single ingredient dessert. Which is why it’s also so easy to make something great involving mascarpone. We have previously used it in this summery crowd-pleasing creation. Today, a slightly more traditional tiramisu.

This recipe deviates from the classic because it uses cooked eggs. And since a lot of people prefer to avoid raw eggs, this is a perfect opportunity for them to enjoy a world famous dessert without the associated risks. Because taste-wise, this hits all the marks perfectly. It’s everything you would normally expect from a tiramisu. There are coffee soaked ladyfinger biscuits within a mousse-like mascarpone filling.

I like to prepare this in a pan with removable bottom and lined with acetate film because I prefer to slice and portion it like a cake once it’s ready. But the possibilities are endless. I have previously used a glass pie dish and even a simple plastic container for ease of transportation. In those cases the best way to serve it is to scoop it onto a plate, not the most aesthetically pleasing but taste unaffected. It also works great as individual portions in glasses.

Tiramisu ingredients:

• 6 egg yolks
• 1/2c (120g) sugar
• 2/3c (160ml) milk
• 500g mascarpone
• 1+1/2c (375ml) whipping cream (35%)
• 1tsp vanilla extract
• 1/3c (80ml) espresso or very strong coffee
• 2tbsp rum
• about 24 ladyfingers biscuits (depending on the container you are using)
• cocoa powder for dusting

Directions:

1. Combine 6 egg yolks and 120g of sugar in a medium pan.
2. Then stir 160ml of milk into the yolk mixture.
3. Set the pan over medium heat and whisking constantly, bring the mixture to boil. It should thicken.
4. Cover the custard with cling film and cool in the refrigerator for about 30 minutes.
5. Meanwhile, combine 80ml espresso and 2tbsp rum.
6. Then arrange a single layer of ladyfingers at the bottom of your chosen container, breaking some biscuits up if necessary.
7. Spoon half of the coffee rum mixture over the arranged biscuits.
8. Combine 375ml whipping cream and 1tsp vanilla extract and beat until hard peaks form.
9. Add 500g mascarpone to the cooled custard and mix until well combined.
10. Spread half the mascarpone mixture over the coffee soaked ladyfingers.
11. Then top with half of vanilla whipped cream.
12. Arrange another layer of ladyfingers on top of the whipped cream, spoon the remaining coffee mixture over the biscuits and repeat the mascarpone filling and whipped cream layering process once again.
13. Once finished, dust the top with a bit of cocoa powder before setting your tiramisu in the refrigerator for a few hours, preferably overnight.

When ready to serve, decorate with crushed ladyfingers and chocolate covered coffee beans or simply leave as is.

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