Recipe: Delicious Tiramisu

Tiramisu. Find Deals on Tiramisu Coffee in Beverages on Amazon. Before serving, sprinkle with chocolate shavings. Consumption of raw or undercooked eggs, shellfish and meat.

Fill a large bowl with ice water. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl. Done correctly, a classic tiramisù can be transcendent. You can cook Tiramisu using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Tiramisu

1. Prepare 4 of Egg yolks.
2. You need 4 Tablespoons of Castor sugar.
3. Prepare 250 Millilitres of Whipping cream.
4. It's 1/2 Cup of Sugar.
5. You need 500 Grams of cheese Mascarpone.
6. Prepare 24 of biscuits / Savoiardi BiscuitsSponge Finger.
7. Prepare 3/4 Cup of Espresso coffee.
8. You need 2 Tablespoons of Coffee liqueur.
9. You need of Chocolate powder.
10. It's of Cinnamon powder.

A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Tiramisu (from the Italian language, spelled tiramisù, [ˌtiramiˈsu], meaning "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.

Tiramisu instructions

1. Combine the egg yolks and castor sugar in a metal mixing bowl.
2. Place the mixing bowl over a saucepan with boiling water and whisk the mixture continuously using a hand-held metal whisk till it resembles a pale yellow foam (this technique is called a bain-marie, and the mixture is called a sabayon)..
3. When the sabayon is ready, take it off the bain-marie and let cool for 8 to 10 minutes..
4. While the sabayon is cooling, whip the cream and sugar together till firm. You can use an electric mixer for this..
5. Mix the sabayon into the whipped cream till well incorporated..
6. Add the mascarpone to the above mixture and fold in gently. Its best not to use an electric mixer for this. Fold it in so that no lumps are left. Set aside..
7. In a flat dish, mix the espresso and coffee liqueur. If you don't have an espresso machine, you can use instant espresso powder to make the required amount of coffee (OR do what i did and just get 3 espressos to go from your nearest Starbucks :P).
8. Dip the Savoiardi biscuits (only ONE long side facing down) in the espresso-liqueur for 1-2 seconds..
9. Place the biscuits in the dish with dipped side facing upwards. This way, the liquid will seep through till the bottom and soak the whole biscuit..
10. Complete one layer in the bottom of the dish using half the biscuits. You may break the biscuits to fit them into the edges, if so required..
11. Spread half the sabayon-cream-mascarpone mixture over the biscuit layer..
12. Use the remaining biscuits and coffee and make a second layer over the cream..
13. Spread the remaining sabayon-cream-mascarpone mixture over the second layer..
14. Dust the top lightly with the chocolate powder and cinnamon powder (I used drinking chocolate powder here). Use a fine sieve for this..
15. Serve into individual dessert plates. Enjoy!.

Tiramisu is kind of like the cool, older Italian cousin of an American icebox cake. They're both essentially desserts of layered cookies with a light creamy filling. Tiramisu, however, has a few signature components that set it apart. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a skin from forming, cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze.