Difference between revisions of "Tiramisu by Jerkstore77"

From GoonsWithSpoons
Jump to navigation Jump to search
(From http://forums.somethingawful.com/showthread.php?threadid=3041914 (archives))
m
Line 3: Line 3:
 
== TIRAMISUNAMI ==
 
== TIRAMISUNAMI ==
  
=== GBSFOOD VERSION ===
+
=== gbsfood version ===
  
 
[http://stopfuckingposting.com/www.gbsfood.com/1628391/ http://gbsfood.com/1628391/]
 
[http://stopfuckingposting.com/www.gbsfood.com/1628391/ http://gbsfood.com/1628391/]
 
[[Category:Recipes Still Needed From GBSFoods]]
 
[[Category:Recipes Still Needed From GBSFoods]]
  
=== JERKSTORE77'S COMPLETELY AWESOME VERSION ===
+
=== jerkstore77's completely awesome version ===
  
 
'''Tiramisu is the best dessert. Here's how to make it.'''<br/>
 
'''Tiramisu is the best dessert. Here's how to make it.'''<br/>

Revision as of 11:53, 21 November 2009


TIRAMISUNAMI

gbsfood version

http://gbsfood.com/1628391/

jerkstore77's completely awesome version

Tiramisu is the best dessert. Here's how to make it.
by jerkstore77

Gonna be brief on the description other than to say that this shit is good.

Ingredients

Here's what you need.

Js77 tiramisu 01.jpg

  • 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)

Method

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).

Js77 tiramisu 02.jpg

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.

Js77 tiramisu 03.jpg

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.

Js77 tiramisu 04.jpg

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.

Js77 tiramisu 05.jpg

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.

Js77 tiramisu 06.jpg

Mix well until it is all combined. It should look like this.

Js77 tiramisu 07.jpg

Set this aside and beat your heavy cream until soft peaks form.

Js77 tiramisu 08.jpg

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.

Js77 tiramisu 09.jpg

Fold the egg whites into the mixture. The final creamy mixture will look like this. Set it aside for now.

Js77 tiramisu 10.jpg

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!!!

Js77 tiramisu 11.jpg

The first layer should fill the bottom of your pan. Feel free to break your ladyfingers to fit any empty spots.

Js77 tiramisu 12.jpg

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.

Js77 tiramisu 13.jpg

When done, cover and place in the fridge for at least 3 hours.

It looks like this when finished.

Js77 tiramisu 14.jpg

Js77 tiramisu 15.jpg

jerkstore77 fucked around with this message at Dec 27, 2008 around 21:14