Tiramisu by Jerkstore77
Tiramisu is the best dessert. Here's how to make it.
Gonna be brief on the description other than to say that this shit is good.
Here's what you need.
- 4 eggs
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup Marsala wine (can also use brandy or Port)
- espresso or strong coffee
- bittersweet chocolate
- 16 ounces mascarpone cheese
- about 30 ladyfingers (get the hard kind not the soft kind)
Ok, first of all, make your espresso. You want about 1-2 cups worth.
Stir 2 teaspoons of sugar into the espresso and let it cool.
Next, separate your egg yolks and egg whites. An easy way to do this is to crack the egg in half and carefully keep moving the yolk from each half of the shell to the other, letting the white drip into a bowl placed underneath. Set the egg whites aside for now.
Beat the egg yolks well until they slightly lighten in color (2-3 minutes).
Next, add your sugar and Marsala wine to the beaten egg yolks. Beat until completely incorporated.
The egg yolk mixture now needs to be slowly heated in a double boiler. If you don't have a double boiler, you can easily make one by placing about an inch of water in a small pot, bring it to a boil and place the bowl with your egg mixture on top of it. Below is my makeshift double boiler.
It is important to make sure that the bottom of the bowl isn't touching the water in the pot. You want the steam of the boiling water to do the heating here, not the water itself.
Heat the egg yolk mixture beating the entire time.
You'll know it's done when it thickens to the point where it falls off your whisk in ribbons as shown in the below picture.
The process should take about 5 minutes. DO NOT overcook this or your eggs will scramble and you'll have to start over. It's ok to take the bowl on and off the heat to help it cook slowly. This mixture is called Zabaglione and is pretty damn tasty all by itself.
Next, get a bigger bowl and put your mascarpone cheese in it. Mix it up a bit to loosen it, then add your zabaglione.
Mix well until it is all combined. It should look like this.
Set this aside and beat your heavy cream until soft peaks form.
Next, we need to fold the cream into the zabaglione/mascarpone mix. It's important to fold it in, not just mix it. The easiest way to fold is to place the spatula in the bowl and hold it steady, and turn the bowl, only using the spatula to fold the mixture over itself on each turn of the bowl. Eventually, everything will be incorporated. DO NOT vigorously mix this or it won't turn out light and fluffy.
Next, beat your egg whites until it looks like the picture below.
Fold the egg whites into the mixture. The final creamy mixture will look like this. Set it aside for now.
Next, take your ladyfingers and your coffee and lets start assembling this thing. Take a medium sized pan (mine was about 9x13). This part is important to do right. You need to take your ladyfingers and dip them into the coffee for just the right amount of time. Too little and it wont soak enough and too long and they'll get mushy. What I did with mine was put it in the mixture for 1 second, quickly flip it over for another second then pull it out letting any excess coffee drip off. That's all it takes.
The one in the picture below was in the coffee for about 5 seconds while I took the photo and you can see it's already falling apart into a bunch of mush. Don't soak them too long!!!
The first layer should fill the bottom of your pan. Feel free to break your ladyfingers to fit any empty spots.
Next, put a generous layer (about half) of your cream mix on top. Top this with some shaved chocolate (I just used a grater). Then repeat with another layer of ladyfingers, cream and chocolate.
When done, cover and place in the fridge for at least 3 hours.
It looks like this when finished.