Aaronson Tiramisu
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 cups heavy cream -- whipped stiff
- 15 ounces mascarpone cheese
- 1/4 cup Kailua
- 1/4 cup rum
- Liqueurs
- 2 cups strong coffee
- 1 in Italian markets
- 1/4 cup Grand Marnier
- 1/2 cup sugar
- Dip
- 8 egg yolks
- soaking mixture
- Chocolate
- Chop
- 3/4 cup sugar
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Beat the egg yolks with the sugar until light in color and the batter forms a `ribbon' when the beater is lifted and the batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. Add the mascarpone, beating well and then the heavy cream. Put in the refrigerator. Soaking: Mix the coffee, sugar and liqueurs together until sugar is dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping. If you allow the ladyfingers to absorb too much of the coffee mixture, they will exude their liquid into the cream layer and the cream will be watery. Cover the entire surface of the cream layer with the dipped ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Refrigerate for at least 8 hours, overnight is best. Serve cold. This is a truly decadent dessert.
Plating
Cookware for this recipe
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Spatula