Hello Bakers,
Happy 2020! I hope you had great holidays and baked up a storm. My holidays were full of baking and cooking classes at Sur La Table - it was great fun but I am glad to be back posting - it feels like forever.
My energy is back and I feel better then ever. I would not have done so well without all your support - I am truly grateful.
This post is a redo from a few years ago - that was in the days when I didn’t realize that if a video from Vimeo is deleted then it is deleted everywhere it was embedded. Oops. It has been on my list to redo that post and now here it is.
This is hard to resist - you might find you want to go back for a little more…does anyone remember that lovely movie, “Mostly Martha”, where the the main character, normally so reserved is eating left over tiramisu right out of the refrigerator…give a shout out if you do.
I have sprinkled a few videos in this tutorial - if you have any questions, please let me know.
Happy Baking! XO, Colette
Tiramisu 2020
Components: Ladyfingers, homemade or purchased, coffee dessert syrup, mascarpone filling
Make or buy ladyfingers (can be done a day ahead and stored at room temperature in an airtight container)
Make Coffee dessert syrup (can be done a day ahead and refrigerate)
Make Tiramisu filling - assemble Tiramisu
Ladyfinger Recipe:
Yield: 31-32 4” ladyfingers
These are best made a day ahead so that they can dry out.
Equipment: Stand mixer fitted with whisk attachment or hand held mixer fitter with standard beaters or whisk attachment, spatula, scale, measuring spoons, medium size bowl folding , sifter, 1/2 sheet pan lined with parchment paper, 18-21” piping bag fitted with a medium sized plain round tip, I used an #806
Ladyfinger Mise en Place
Ingredients:
6 large eggs, separated
3 tablespoons, 1 1/2 ounces, 43g granulated sugar (egg white sugar)
2/3 cup + 1 Tablespoon, 4 ounces,113g granulated sugar (egg yolk sugar)
1 teaspoon vanilla
1 7/8 cups, 8.4 ounces, 214g all purpose flour
Pinch sea salt
10x sugar for dusting ladyfingers before baking
Preheat oven to 400 degrees.
Fold a piece of parchment paper in thirds to create lines for piping guidelines.
In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until they look like cappuccino foam.
Rain in the 2 Tablespoons of sugar, increase speed to high and beat to stiff peaks - the angle of the peak should be a 12:00, be careful not to over beat the egg whites.
Scrape the meringue into the medium size bowl, wipe out mixer bowl - no need to wash it.
Beat the egg yolks, remaining sugar and vanilla together on low speed until combined, then increase speed to high and beat until the mixer is thick and pale yellow in color.
In three increments, fold egg whites into egg yolk mixture, with a light touch being careful not to deflate.
Sift flour over eggs, fold in carefully.
Transfer mixture to piping bag. Pipe a small dot of batter. In each corner of tray to adhere paper, then using folded lines as a guide, pipe ladyfingers into 4” strips - 1 1/2 inches apart. Dust with confectioner’s sugar.
Piped, dusted and ready for the oven
Bake 10-12 minutes until golden brown and dry. If still moist after 12 minutes, reduce heat to 350 and bake 4-5 more minutes. Double pan if the bottom of the ladyfingers are taking on too much color.
Tiramisu Filling
Equipment:
Stand mixer fitted with whisk attachment or hand held mixer fitter with standard beaters or whisk attachment, spatula, scale, measuring spoons, small saucepan for cooking sugar, instant read thermometer, 8” square cake pan, or 11” x 7” glass orpretty ceramic dish Note**Tiramisu will be served out the dish is assembled in
3 large egg yolks
1/4 cup water, 2 ounces, 57g – to film the bottom of the pan
7/8 cup sugar, 6 ounces, 170g sugar
2Tablespoons, 1 ounce, 28g corn syrup
2 cups, 16 ounces, 454g mascarpone
1 cup, 8 ounces, 227g heavy cream
Place egg yolks in mixer fitted with the whisk attachment.
Whisk at speed on while preparing sugar
Place the water, sugar and corn syrup in a medium saucepan.
The mixture should have the consistency of wet sand.
Cook until it reaches 236-240 degrees on an instant read thermometer.
Pour the hot sugar over the moving egg yolks – they should still be on low speed.
Try not to hit the whisk when pouring the sugar
Stand back – turn the mixer to high and whip until cool, light and light in color.
Stop the mixer, add the mascarpone and cream.
Mix on low speed for one minute and then increase speed to medium high - mix for about 2 minutes, it will begin to smooth out and look like whipped cream. Finally, turn the mixer to high speed and whip for 15 seconds.
Coffee dessert Syrup:
!/2 cup + 2 Tablespoons, 3 1/2 ounces, 99g granulated sugar
1/2 cup, 4 ounces, 113g water
Espresso
3 Tablespoons dark rum like Myers or Kahlua (optional)
Tiramisu Assembly:
In an 8” cake pan or 11” X 7” pyrex or decorative dish
Place a layer of ladyfingers, soaked with coffee, so soaked that the coffee syrup squishes out of the
Place a layer of mascarpone filling on top of the ladyfingers, smooth with offset spatula.
Another layer of ladyfingers, top with mascarpone filling
Chill for a few hours before serving.
When ready to serve – garnish with cocoa powder or chocolate shavings
Tiramisu - I prefer dusting it with cocoa - simple, plain really but so delicious