Tiramisu 7
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- FINISHING
- Cinnamon
- 1/3 c Sugar
- 1 c Heavy cream
- 1/2 lb Mascarpone; room temperature
- 3 Egg yolks
- Coffee grounds
- 2 tb Sugar
- FILLING
- ESPRESSO SYRUP
- 1/3 c Sweet Marsala
- Cut
- 1/4 c Water
- 1/3 c Sugar
- 1 Pan di Spagna baked and cooled
- 1/4 c Italian brandy
- 1 c Heavy cream
- 1/2 c Very strong brewed espresso
Contains
EggsMilkSulphites
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil. Cool and stir in the coffee and brandy.
- FOR THE FILLING: Whisk the yolks in the bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan of simmering water until thickened. Remove and beat by machine until cold. Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin, vertical slices. Place a layer of the slices in the bottom of a gratin dish and soak with the syrup, using a brush. Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling. Place a last layer of Pan di Spagna on the top and soak with the remaining syrup. Whip the cream with the sugar and spread it on the surface of the dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several hours before serving.
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
-
Saucepan
-
Baking dish
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Chef's knife
-
Wooden spoon
-
Spatula