Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup brewed espresso, cooled
- 1/4 cup marsala wine
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mascarpone cheese
- 1/2 cup ladyfingers, chopped
- 1/4 cup cocoa powder
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Fine-mesh strainer
- Piping bag (optional)
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but not boil.
2. In a separate mixing bowl, whisk together the egg yolks, sugar, cornstarch, brewed espresso, marsala wine, vanilla extract, and salt until smooth.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and strain the mixture through a fine-mesh strainer into a clean mixing bowl.
6. Add the mascarpone cheese to the mixture and whisk until smooth.
7. Fold in the chopped ladyfingers.
8. Divide the mixture evenly into serving dishes or a large bowl.
9. Chill in the refrigerator for at least 2 hours, or until set.
10. Before serving, dust the top with cocoa powder.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 13g
Cholesterol: 160mg
Sodium: 150mg
Total carbohydrates: 29g
Dietary fiber: 1g
Total sugars: 22g
Protein: 5g
Substitutions for ingredients:
- Instead of marsala wine, you can use brandy or rum.
- If you don't have ladyfingers, you can use pound cake or sponge cake.
Variations:
- Add a layer of fresh berries or sliced bananas between the pudding layers.
- Use chocolate ladyfingers instead of regular ones.
- Top with whipped cream or chocolate shavings.
Tips and tricks:
- Be sure to whisk the egg mixture constantly while adding the hot milk to prevent the eggs from curdling.
- Chill the pudding for at least 2 hours to allow it to set properly.
- Use a piping bag to pipe the pudding into individual serving dishes for a more elegant presentation.
Storage instructions:
Store the tiramisu pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Tiramisu pudding is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the tiramisu pudding in individual serving dishes or in a large bowl. Dust the top with cocoa powder and garnish with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream, or mint leaves.
Pairings:
Serve with a cup of espresso or a glass of dessert wine.
Suggested side dishes:
Fresh fruit salad or biscotti.
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is lumpy, strain it through a fine-mesh strainer to remove any lumps.
Food safety advice:
Be sure to refrigerate the pudding promptly after making it and do not leave it at room temperature for more than 2 hours.
Food history:
Tiramisu is a popular Italian dessert that originated in the Veneto region of Italy in the 1960s.
Flavor profiles:
Rich, creamy, and sweet with a hint of coffee and marsala wine.
Serving suggestions:
Serve the tiramisu pudding as a dessert after a meal or as a sweet treat for a special occasion.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Sweet, Coffee, Chocolatey