Tiramisu

Photos by Priscillakittycat, Recipes combined.

We were supposed to have a birthday barbecue for dad a few weekends ago but the rain washed out those plans. I had already made his dessert of choice.  Dad got the entire Tiramisu for himself…and now you get the recipe(s).  I use a combination of recipes when I prepare Tiramisu and adapt them depending on what we have at the bar.  You can use Madeira, Marsala, Port, Brandy, a mixture of Marsala and Dry White Wine or even Rum.  Brandy is what we had available this time.

The key to making a good Tiramisu is the Zabaione.  You have to get the temperatures right, including when you mix the Zabaione with the Mascarpone and whipped cream.  It takes a bit of practice before you get a feel for it.  Here’s a hint.  Remove the Mascarpone from the fridge early in the process because you want it not to clump together when you fold it with the creams.  Also, be sure to cool the coffee before you dip the lady fingers in it and top with the cream.  The heat from the coffee will denature the cream and you’re screwed.

Coffee Dip
1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
2 tablespoons granulated sugar  (I omit the sugar because the cookies already contain sugar)
2 tablespoons coffee or almond liquor, Marsala, dark rum, or brandy (I dip in dark expresso coffee)

Cream
3 egg yolks (I use 5)
⅓ cup (70 g/2.5 oz.) granulated sugar
2-3 tablespoons Marsala wine, dark rum, or brandY
¾ cup (180 ml) heavy cream
1 and ½ cups (340 g/12 oz.) mascarpone cheese, at room temperature
Ladyfingers or Savoiardi biscuits (you’ll need less if making individual glasses)
Sifted cocoa powder or grated chocolate

For the coffee dip – In a small bowl, combine hot coffee, 2 tablespoons sugar, and 1-2 tablespoons alcohol. Mix until sugar dissolves. Set aside to cool.

For the cream – Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e. place the heatproof bowl over a saucepan of simmering water on a low heat; the bowl should not touch the water). Whisk constantly using a whisk, or preferably a hand mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.

Assemble tiramisu – Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder or grated chocolate. Serve cold.


Fiz este Tiramisu para a festinha (churrasco) de aniversario de meu pai há algumas semanas atras.  A festinha não aconteceu por causa da chuva.  Pai ficou com o Tiramisu só para ele-sortudo!

Eu misturo as receitas quando faço Tiramisu e vario os ingredientes dependendo do que tiver no bar. As vezes coloco Marsala (o melhor) ou brandy ou até rum.  A escolha é sua.  O importante mesmo é acertar o Zabaione.  Lembre de tiar o mascarpone da geladeira antes de preparar a receita.  Tambem deixe o café esfriar antes de molhar os biscoitos champagne nele.

Calda de Café
1 copo de espresso ou café forte
2 colheres de licor de amendoa, Marsala, rum ou brandy.

Creme
3 gemas (eu uso 5)
1/3 copo de açucar
2-3 colheres de sopa de Marsala, rum ou brandy
1 copo de creme de leite fresco
1 copo e meio de mascarpone, temperatura ambiente
Biscoitos champagne
Cacao em pó

Coloque as gemas, o açucar, e a Marsal num “double boiler”, uma especie de banho maria, mas um em que a tigela de cima não toque a água.  Bata com um batedor, sem parar, até o creme ficar quente, dobrar o volume, e ficar com a consistência espumosa e grossa. Deve demorar uns 5-7 minutos.  Retire do fogo e deixe esfriar um pouco (15 min).  Enquanto o zabaione esfria, bata o creme de leite na batedeira até dar o ponto.  Misture o mascarpone (com o batedor – não a batedeira) até incorporar.  Adicione o chantilly delicadamente.

Molhe os biscoitos rapidamente na calda de café e forre um pirex com uma camada dos biscoitos.  Espalhe a metade do creme por cima dos biscoitos.  Forro com mais uma camada de biscoitos e espalhe o resto do creme por cima.  Cubra com um papel plastico e coloque na geladeira durante 6 horas ou até dois dias.  Pouco antes de servir, polvilhe o chocolate em pó por cima do Tiramisu.  Sirva gelado.

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