Tiramisu

Hello Everyone!!!

Today we’ll make a classic Italian dessert which is always a sold-out onboard for my crew.

With the right ingredients, you’ll be serving a heavenly smooth dessert that will surely put a smile on each of every one of your crew.

This is so delicious that if they are not happy with it, I don’t know what will.

Tiramisu
Tiramisu – Photo by Nino Almendra

Now on with the cooking…

Tiramisu

Prep. time: 35 minutes + 6 hours rest inside the fridge

Cooking time: 10 minutes

Note: Total weight of filling 1,040grams

Difficulty: Very Easy

Good for 12 crew

You will need;

36cm x 26cm x 4cm rectangular dish

8 large egg yolks (approx. 150grams or 3/4cup)

1 cup (200grams) granulated white sugar

250 grams mascarpone cheese, room temperature

500 grams heavy whipping cream 40%

2 packet (200grams/24pcs/packet) Italian savoiardi sponge fingers

4 cups cold espresso or strong coffee

1 Tbsp. unsweetened cocoa powdered for dusting

Direction;

Mix the egg yolks and sugar in a mixing bowl. Place the mixing bowl on top of a boiling pot at medium heat(bain-marie).

Continue mixing and let it cook for 8-10 minutes. Remove from heat and continue mixing until thick. You now have your Sabayon.

Let it cool down before mixing in the mascarpone.

Add the mascarpone to your Sabayon and mix until well combined.

In another mixing bowl, whisk the heavy cream until stiff.

Gently fold in the whipped cream into the Sabayon-Mascarpone mixture. This will be your Tiramisu filling, keep aside.

Quickly dip each sponge finger biscuit into the cold coffee. Do not soak it!

Arrange the biscuit inside the rectangular dish. Cover the first layer of biscuit with half of the Tiramisu filling.

Do the same procedure for the 2nd layer of the biscuit and cover with the remaining Tiramisu filling.

Let it sit inside the fridge for at least 6 hours. Dust with unsweetened cocoa powder just before serving.

Enjoy your meal !!! 🙂

Here’s how I do it;

Tiramisu
Tiramisu – Main Ingredients

Mix the egg yolks and sugar in a mixing bowl. Place the mixing bowl on top of a boiling pot at medium heat(bain-marie).

Continue mixing and let it cook for 8-10 minutes. Remove from heat and continue mixing until thick. You now have your Sabayon.

Let it cool down before mixing in the mascarpone.

Add the mascarpone to your Sabayon and mix until well combined.

In another mixing bowl, whisk the heavy cream until stiff.

Gently fold in the whipped cream into the Sabayon-Mascarpone mixture. This will be your Tiramisu filling, keep aside.

Quickly dip each sponge finger biscuit into the cold coffee. Do not soak it!

Arrange the biscuit inside the rectangular dish. Cover the first layer of biscuit with half of the Tiramisu filling.

Do the same procedure for the 2nd layer of the biscuit and cover with the remaining Tiramisu filling.

Let it sit inside the fridge for at least 6 hours. Dust with unsweetened cocoa powder just before serving.

Tiramisu
Tiramisu – Photo by Nino Almendra

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try making some Classic Italian Tiramisu.


You can also follow me on INSTAGRAM and FACEBOOK.

*Products that are mentioned/used in this post are for illustration purposes only and do not imply that they are endorsed by iCookonboard.com

Come and Join the Discussion... (no need to leave your E-MAIL ADDRESS)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s