Tiramisu
The culmination of a long quest for the ultimate Tiramisu recipe. The Kahlua and Amaretto give it the little extra kick. It is important to cool the Tiramisu for at least six hours or it will lose its shape. I store it in the freezer and let it thaw a bit before serving.
The culmination of a long quest for the ultimate Tiramisu recipe. The Kahlua and Amaretto give it the little extra kick. It is important to cool the Tiramisu for at least six hours or it will lose its shape. I store it in the freezer and let it thaw a bit before serving.
- Carbohydrate 92.2846449388855 g
- Cholesterol 875.87270082 mg
- Fat 43.8182971689348 g
- Fiber 0.446125010251999 g
- Protein 27.5444659396783 g
- Saturated Fat 20.3114396179234 g
- Serving Size 1 1 serving (362g)
- Sodium 452.550625803461 mg
- Sugar 91.8385199286335 g
- Trans Fat 6.20860959965423 g
- Calories 893 calories
Step-by-step
- Beat together yolks and sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
- Beat in 2 tbsp of Kahlua.
- Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold stiff peaks.
- Beat cream in another bowl with cleaned beaters until it just holds soft peaks.
- Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
- Stir together coffee, 2 tbsp of Kahlua and 2 tbsp of Amaretto in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8x8-inch glass baking dish (2-quart capacity). Repeat with more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. (9-12 ladyfingers).
- Spread half of mascarpone mixture evenly over ladyfingers. Sprinkle with grated Hershey''s chocolate.
- Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
- Chill tiramisu, covered, at least 6 hours, or -- preferably -- freeze.
- Just before serving, sprinkle with cocoa powder.
- Tiramisu can be chilled up to 1 day.
Ladyfingers perform the heaviest structural lifting in tiramisu, acting as an architectural sponge that must absorb liquid without disintegrating into mush. Achieving the correct balance of moisture and firmness relies entirely on controlling how long the dry biscuits contact the liquid coffee and liqueur mixture. Crisp savoiardi require exactly four seconds of total submersion per side to soften properly while retaining a distinct central core. Exceeding this timing introduces too much liquid, causing the final layered dessert to collapse into a dense slurry rather than maintaining clean squares upon slicing.
- Beat egg yolks and sugar with an electric mixer at medium speed for approximately two minutes until the mixture turns thick, pale, and ribbons visibly from the beaters.
- Incorporate chilled heavy cream separately until the dairy holds soft peaks, which incorporates vital aeration without breaking the fat emulsion.
- Whip egg whites with a pinch of salt using meticulously cleaned beaters until stiff peaks form to provide lightness.
- Maintain a mandatory resting window of at least six hours in the refrigerator or freezer to allow the mascarpone cream and ladyfingers to set firmly.
- Dust the unsweetened cocoa powder across the top surface immediately before service to prevent moisture absorption from turning the powder bitter and wet.
Proper aeration of the dairy and eggs prevents the mascarpone layer from turning greasy or watery. Maintaining these exact whipping and soaking parameters ensures the dessert holds its shape reliably when portioned.
