When it comes to desserts I always want to try making them at home just so that I can be in control of sugar and freshness of the ingredients.
You know how you come to a coffee shop and it turns out they don't make the pastries, the pastries come from somewhere else (hopefully a local bakery) and are a few days old. I cannot stand that, but I also understand it.
When it comes to the authenticity of this dish, of course it is no 100% Italian. Why? Because I do not live in Italy and most of the ingredients I used are locally sourced.
Tiramisu has been on my bucket list for a long time. I couldn't be happier to get it off and document it either haha. By the way, @loveisintheair and I were talking about it a bunch too, I can't wait to see the Tiramisu she makes because you know, she's so good when it comes to both cooking and photography.
Ingredients:
1 cup espresso;
a shot of Kahlua;
150 g or 3/4 cup sugar;
5 large egg yolks;
230 ml or 1 cup heavy cream;
200 g or 7 oz lady fingers;
cocoa or grated chocolate for garnish;
200-250 g or 8 oz Mascarpone cheese.
Directions:
When it comes to soaking the ladyfingers I recommend going for espresso, you can sweeten it a bit too. I prepared mine in an AeroPress thingy, you can water down the rest of it and drink the leftover espresso too :) how frugal!
Combine egg yolks with sugar and cook the mixture for about 10-15 minutes over the double boiler. WikiHow: How to make a double boiler.
Add Kahlua and stir until combined. Let the mixture cool.
Now, place the Mascapone cheese into a mixing bowl and soften it at a medium speed using a mixer, start adding heavy cream (a bit at a time) and continue mixing until you begin noticing soft peaks for about 5-8 minutes.
Once the egg yolk and sugar mixture is cooled down, gently fold it into the Mascarpone and cream, work in batches.
Time to assemble this delight! Get your baking dish ready or any other appropriate dish for assembling the dessert. Start dipping lady fingers in espresso and layering them the cream, you can break the lady fingers to make them fit the dish too.
Chill tiramisu in the fridge for at least 6 hours before serving or overnight.
Top it off with cocoa powder or chocolate shavings. I used grounded raw cocoa nibs and black cherries for garnish.
I decided to serve my Tiramisu in glasses just to be able to showcase the texture of the cake better. I also thought it would be a good idea to add some black cherries in it too, I kid you not they did complement the coffee dessert perfectly.
The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.
Tiramisu. Coffee Lovers Treat | Ecency
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