I LOVE Tiramisu. If it's on the menu, it's probably what I'm having. I love the creamy mascarpone mixture, I love the coffee moistened savoiardi biscuits. Every spoonful is just perfect and I'm always disappointed when I get to the last bite. Honestly, I could eat a double, even triple portion quite happily!
When the February '10 Daring Baker challenge was announced and I found out we'd be making Tiramisu, you can just imagine how excited I was! The fun part of the challenge was that we'd be making it from scratch. Never before had I made my own boudoir biscuits or mascarpone cheese.
I always knew that you could make your own cheese at home but I always thought it would be a very long and complex process. I guess maybe it is for some kinds of cheese, but I was very surprised at how easy it is to make mascarpone. All you need are two ingredients. Cream and lemon.
Ok, yes, there's a process to making the mascarpone, but it's an easy one. Heat the cream till you get little bubbles, around the 80°C to 90°C mark, then add a bit of fresh lemon or lime juice, carry on stirring as it begins to thicken slightly, then leave to drain overnight. In the morning you're left with a thick and creamy mascarpone. Very cool.
But, to be honest, as easy as it was to make, I think I'll stick to buying it. I didn't find that my mascarpone was as smooth or as sweet as store bought, and it really isn't all that expensive here, also, I don't need to plan a few days ahead because of waiting for the cheese to drain overnight. I did have fun making it myself, but I'll probably only make it again for the boast factor.
We were allowed to do any flavour we like for the Tiramisu, and although I'm more than happy with the "plain" sort, I thought I'd have a little bit of fun anyway. I also wanted to try out two other recipe variations seeing as the Daring Baker recipe was very different to what I've seen before and this started my Googling, to which I've come to the conclusion that there's too little known or too many theories about what makes an authentic Tiramisu recipe.
For my Baileys Tiramisu, I adapted a Gordon Ramsay recipe that doesn't contain any egg. My Blue Rinse Tiramisu flavoured with lavender and Earl Grey tea was made using the Daring Baker challenge recipe but with a few changes that I'd made.
This recipe for my Frangelico Tiramisu is actually my favourite tried and tested recipe that normally contains raw egg, but again, I've mixed things up a little bit and changed it to use a zabaglione and leave out the beaten egg whites. One day I'll post my favourite Tiramisu recipe as is and then you'll have your pick of four different kinds to choose from.
To make this using Frangelico, one of my favourite liqueurs, all I did was swap things around a little by putting the coffee in the mascarpone and using the Frangelico to dip the savoiardi. Pretty simple, but a fantastic result. I would definitely make this flavour Tiramisu again!
2 large Egg Yolks
3 Tbsp Sugar
1/4 cup Espresso
1/4 tsp Vanilla Extract
Prepared Zabaglione, chilled
1 cup Heavy / Whipping Cream
16 large Savoiardi / Lady Finger / Boudoir Biscuits
Cocoa Powder for dusting
1/2 to 3/4 cup Frangelico for dipping or brushing
- Heat water in a double boiler
- Tip: If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water
- In a large mixing bowl mix together the egg yolks, sugar, espresso and vanilla extract
- Whisk together until the yolks are fully blended and the mixture looks smooth
- Transfer the mixture to the top of a double boiler or place your bowl over the pan / pot with simmering water
- Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard
- Tip: I ended up having to bring the water to a boil in order for the zabaglione to thicken up
- It may bubble a bit as it reaches that consistency
- Remove from heat
- Let cool to room temperature and transfer the zabaglione to a bowl
- Cover and refrigerate until chilled
- Mix the chilled zabaglione with the mascarpone
- Whisk cream until firm peaks form
- Carefully fold mascarpone mixture into whipped cream
- Tip: Don't overfold otherwise you'll end up with a soupy mess with little volume
- Set aside
- Dip or brush the biscuits with Frangelico
- Tip: To avoid wastage, pour a small amount of Frangelico into a bowl, then top it up when you need to
- Arrange them on the bottom of an 8"x8" dish, you may need to break a few to make them fit snuggly
- Spread half of the mascarpone mixture on top
- Dip the remaining biscuits and arrange on top of the mascarpone mixture
- Then finish off with the remainder of the mascarpone mixture
- If serving in individual glasses, arrange biscuits and cream layers as you like, either in layers or by propping the biscuits up in the glass and spooning the mixture in until it reaches the top
- Refrigerate for at least 2 hours or overnight
- Dust with cocoa before serving
Makes 4-6 individual servings depending on the size of your glasses
For the mascarpone recipe, visit my post on the Daring Baker Challenge