You are viewing posts tagged: Tiramisu
tFS Original Recipe: Tiramipot
April 9th, 2009 by Silvio
This recipe is as easy to do at home as it is delicious. Only a few ingredients are needed, so your wallet will like it, too. It’s best if you prepare it one day before you want to enjoy it, so plan ahead.
Tiramisu is a typical Italian dessert dish, you’ll find it in almost every Italian restaurant you visit. But probably isn’t created with the same magic we use here at tFS. The keys to good tiramisu are time and proper ingredients. So in order to get the best results, stick to the following ingredient list to the letter.
Breakdown:
- Time: 20 min. to prepare (+ 12 hrs. to rest)
- Serves: 4
- Difficulty: Easy
- Price: Affordable
Ingredients:
- Mascarpone – 2-8 oz. cups
- Egg yolks – 2
- Ladyfinger Cookies or Savoiardi – One full bag
- Sugar – 2 oz.
- Vanilla sugar – 1 pack / 1 tbs
- Coffee – 1 pint
- Amaretto
- Cocoa Powder
- Butter – 1 tbs
- Hash – 4g
Instructions:
- First make coffee. Let it cool completely. Do not use warm or hot coffee.
- Into the coffee, pour some Amaretto. Not too much, just enough so you can taste it. Do not add sugar to the coffee.
- In a bowl mix mascarpone with egg yolks, vanilla sugar and normal sugar.
- Heat the butter so it becomes a liquid. Into the butter, crumble the hash. Stir and let it dissolve. Then mix into the bowl.
- Find a dish big enough for your Tiramisu. There will be three layers of cookies (biscuits.) The dish should not be higher than that.
- Now dip the biscuits one by one into the cold coffee. Make a layer of them in the dish. They should be soaked all the way through, but not fall apart. If they aren’t soaked well enough, the tiramisu will taste dry. Make sure you cover the whole dish, leaving as little room for air as possible.
- On top of the soaked biscuits, evenly distribute a third of the mascarpone mix. Use a wet spoon to make a smooth and even surface.
- Now pick the dish up a few inches, and let it slam on the table. Repeat 5-6 times, until you are sure there is no air locked inside. The point is to get any/all air bubbles out.
- Repeat the last three steps two more times, so you end up with three layers of biscuits, and a top layer of mascarpone.
- Cover the tray with saran wrap, put it in the fridge and let everything sink in over night. Don’t serve to soon, allow the tiramisu to soak all the way through.
- Now the final touch: Coating the top with cocoa. Put a tablespoon of cocoa powder in a small sieve / strainer and dust the tiramisu with the powder. (Note: If you would do this step the night before, the cocoa powder will be soaked into the top layer of mascarpone. That is not desirable.) So, coat the tiramisu with cocoa just minutes before serving.
It’s also recommended not to dust the whole tiramisu in one go. This way you eliminate the chance of a disappearing tiramisu after an over-indulgent late-night snack attack.
Bon Appetit!
