Tiramisu

Italian classic, genoise soaked in kahlua espresso syrup, layered with grated chocolate and mascarpone cream.

 

Recipe: (adaped from Tish Boyle's The Cake Book)

 

Espresso Syrup:

1 cup (240ml) hot espresso or strong coffee

1/4 cup sugar

1/2 tsp vanilla extract

 

Mascarpone cream:

6 large egg yolks

3/4 cup sugar

1 tbs water

1 pound mascarpone cream (454 g)

3 tbs dark rum

3/4 cup heavy whipping cream

1 tsp vanilla extract

 

Genoise cake/ Ready made sponge fingers

Grated chocolate

Cocoa powder

 

1. In a small bowl, combine the espresso and sugar, stirring until the sugar is dissolved. Stir in the vanilla extract and set syrup aside.

2. In a medium stainless steel bowl, whisk together egg yolks, sugar, and water. Place the bowl over a pot of simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture thickens and is hot to touch, about 7 min. Immediately scrape the mixture a bowl. Cover and refrigerate until cool, about 15 min.

3. In a bowl of an electric mixer, using the paddle attachment, beat the mascarpone at medium speed until creamy. Beat in cooled egg yolk mixture and beat until blended. Beat in rum.

4. Beat whipping cream and vanilla extract with electric mixer with whisk attachment t high speed until soft peaks form. Fold whipped cream into mascarpone mixture.

5. Soak sponge fingers in espresso syrup until totally soaked, 5-10 secs. Break the sponge finger in half to make sure.

6. Layer the sponge fingers in the bottom of individual glasses. Put a heaping spoonful of cream over the fingers. Grate a generous amount of chocolate over. Repeat the sponge fingers and mascarpone cream layers.

7. Before serving, sift cocoa powder on top.

Done