Thursday, July 7, 2011

Tiramisu


A friend asked me to post a recipe for tiramisu, and I jumped at the chance because it's one my favourite desserts and so easy to make. All you need to make is some custard, which you mix with cream cheese to make the filling. The rest is assemblage. It's really that simple. The only caveat is that you can't eat it immediately, you need to refrigerate it overnight after you make it.




For the cream filling:
2 cups milk
3/4 cup granulated white sugar
1/4 cup all purpose flour
6 large egg yolks
2 teaspoons pure vanilla extract
60 grams unsalted butter, cut into small pieces
250 grams cream cheese (I use mascarpone)

In a medium sized saucepan heat 1 3/4 cups milk and 1/2 cup sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup milk, 1/4 cup sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

To assemble:
600-700 grams ladyfingers
1.5 cups very strong coffee
Cocoa powder and icing sugar

Use a cake or loaf pan. Dip the ladyfingers in the coffee and place them inside the pan so as not to leave any gaps. Spread a layer of the cream filling, then another layer of ladyfingers. You can have 3 or 4 layers of ladyfingers depending on the size of the pan you're using. Cover and refrigerate overnight. 
Next day, invert the tiramisu onto a serving dish. Garnish with cocoa powder and icing sugar. You can also place the remaining ladyfingers around it to decorate.

Source: Joy of baking



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