Another absolute favorite dessert of mine.. is the Tiramisu. If you love coffee, you would totally LOVE Tiramisu. This is yet another yummy dessert from Naveen.. and her recipe comes from her aunt (the sweet Crème Caramel one 🙂 )
This time, when Naveen made it for the blog (and us;)), me and my youngest one finished ALL the leftover tiramisu! (I know..I know… I tried to give very little to him as it had coffee.. but he kept coming back for more! lol).
So here it is for you guys, the Tiramisu by Naveen.. with instructions and tips from her.
- 5 Eggs (Only the yolks are used in this recipe – I normally freeze the egg whites for other desserts like Pavlova or macaroons)
- 5 tbsp. Sugar
- 250 gm. Mascarpone Cheese
- 250 ml Whipping cream
- 300 gm. Italian Lady finger biscuits approximately (I use Vicenzovo brand)
- 4 tsp. Coffee granules (I am partial to Nescafe Gold)
- 150 ml Boiling Water
- Cocoa for decoration
- Make the espresso by adding boiling water to the coffee in a bowl. Put it aside to cool. You can also add some ice cubes to speed up the cooling process.
- Separate the eggs and place the yolks into a free standing mixer bowl or a large bowl if using a hand mixer.
- Add the sugar and beat the mixture for about 8 to 10 minutes. The more you beat the yolk mixture the more set tiramisu will be.
- Now add the mascarpone cheese into the mixture and beat until all cheese is combined.
- In a separate bowl whip up the whipping cream to stiff peaks.
- Now fold it in the other mixture until just combined. If you over mix, it may become too runny.
- The mixture is now ready, set it aside.
- Now take the ladyfingers and dip them individually in the espresso for no more than 2 to 3 seconds. Place them in a single layer in the serving dish (rectangular dish would work better). Make sure to place them very close to one another.
- Cover the layer of biscuits with a layer of cream mixture.
- Now repeat the process and place one more layer of coffee soaked biscuits.
- Finally cover the biscuits with the remaining cream mixture and even it out. You can also do this two layer setting in individual shot glasses rather than one big serving dish.
- Cover and place in the fridge for a couple of hours, preferably overnight.
- When ready, dust the top with cocoa and serve. (A simple technique for dusting is by using plastic forks and spoon is shown below. You can use any other design stencil you like. I used a coffee bean stencil for the individual servings).
Enjoy this addictively delicious dessert at your next dinner/party.
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8 thoughts on “Recipe Of The Week – Tiramisu”
Omg I have been craving tiramisu since morning! I want.
Now you can make it! 🙂
Reblogged this on hocuspocus13 and commented:
Thank u !
What is mascarpone chèese? Any alternative cheese of this?
And also need an alternate for these Italian finger biscuits .
Mascarpone is milky-white in color and is easy to spread cheese which is used for tiramisu.
The substitute for Mascarpone cheese :8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone. A tip: don’t try to blend the ingredients when the cream cheese is stone cold!
The substitute for Italian lady fingers:purchase a whole plain sponge cake or pound cake. Cut it into 4-inch oblongs and dry them in a 250-degree oven before assembling the tiramisu.
However I have never tried these substitutes myself.
Thank you for this recipe! I have been making Tiramisu for years but after I tried this recipe it has become my go-to! Turns out perfect every time. Naveen is my cousin and I know she has professional quality baking skills so it is kinda funny to get her recipe from a third person:)
After experimenting a few things I will add one tip that your readers might find helpful. I found that adding 1 tsp vanilla somehow enhanced the flavors. Also your comment about mixing the egg/sugar mixture for a long time is definitely key to making sure it is set! Your “Creme Caramel” recipe is next on my list 🙂
PS-I love all your recipes that I have tried because you explain them so clearly and I eagerly await your cookbook!