Ingredients with Measurements:
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 1/4 cup strong brewed coffee
- 2 tablespoons rum
- 24 ladyfingers
- 1/4 cup cocoa powder
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy.
2. In a small saucepan, heat the milk until it just begins to boil. Slowly pour the hot milk into the egg mixture while whisking constantly.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and let cool to room temperature.
5. In a separate bowl, beat the heavy cream and vanilla extract together until stiff peaks form.
6. In another bowl, beat the mascarpone cheese until smooth.
7. Fold the mascarpone cheese into the cooled egg mixture until well combined.
8. Gently fold in the whipped cream.
9. In a small bowl, combine the coffee and rum.
10. Dip each ladyfinger into the coffee mixture and arrange them in a single layer in the bottom of a 9x13 inch baking dish.
11. Spread half of the mascarpone mixture over the ladyfingers.
12. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
13. Cover and refrigerate for at least 2 hours or overnight.
14. Before serving, dust the top with cocoa powder.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
5. Temperature:
Cooking temperature: Low heat
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 31g
Protein: 8g
Substitutions for ingredients:
- Instead of mascarpone cheese, you can use cream cheese or ricotta cheese.
- Instead of rum, you can use brandy or marsala wine.
- Instead of ladyfingers, you can use sponge cake or pound cake.
Variations:
- Add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- Use chocolate or espresso-flavored ladyfingers instead of plain ones.
- Substitute the cocoa powder with grated chocolate or chocolate shavings.
Tips and tricks:
- Be sure to let the egg mixture cool completely before adding the mascarpone cheese and whipped cream.
- Don't over-soak the ladyfingers in the coffee mixture or they will become too soggy.
- Use a sharp knife to cut the tiramisu into neat slices.
Storage instructions:
Cover the tiramisu with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
Tiramisu is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the tiramisu in individual glasses or bowls for an elegant presentation.
Garnishes:
Top each serving with a dusting of cocoa powder or grated chocolate.
Pairings:
Tiramisu pairs well with a cup of espresso or a glass of sweet dessert wine.
Suggested side dishes:
Tiramisu is a rich and decadent dessert, so it doesn't need any side dishes.
Troubleshooting advice:
If the egg mixture curdles when you add the hot milk, strain it through a fine-mesh sieve before continuing.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy in the 1960s.
Flavor profiles:
Tiramisu is a rich and creamy dessert with flavors of coffee, rum, and cocoa.
Serving suggestions:
Serve tiramisu as a dessert after a dinner party or as a special treat for a romantic dinner.
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Taste: Rich, Creamy, Sweet, Chocolaty, Coffee, Coffee-Flavored