Classic Tiramisu

Tiramisu is a very popular Italian dessert which literally means “pick me up” metaphorically means “Make me Happy” and yes it is……..,it definitely makes one happy with a smile on face after having this super delicious dessert,a heavenly experience. Any

coffee lover would love this dessert.This Classic Tiramisu was in mind from past many years but looking into the recipe and number of steps involved never dared to give a try. I always thought i would prepare this on some special occasion and serve to my loved ones….. LOL 🙂 but never thought it will take so many days. If you need to prepare this dessert ,you need to plan very well in advance at least 3 days before, if you are doing it from scratch.Though this is a very time consuming recipe, it’s worth every bit of the effort.As i did it from scratch,i.e, making of mascarpone cheese,lady’s finger cookies, zabaglione, pastry cream and whipped cream.Assembling everything together layer by layer, chilled to set the dessert and allowing the flavours to mature for overnight.Truely a heavenly experience,i loved every bit of this dessert,one should definetely try this.And this is a real special dessert for me so im posting it as my 100th Post in this blog :)……..,am i sounding crazy……..? I dont know ,but i loved this a lot.
All thanks to the original recipe which is from Washington Post ,and many blogs and goggle.


Category: Eggetarian | Cusine : Italian | Course: Dessert
PrepTime : 1 hr (active)12hrs (inactive) |Cooking Time: 90 Minutes | Serves: 10-12

Zabaglione /  Sabayone (Italian Custard)

Egg yolks :2 large – 36 grams

Sugar :3 tablespoons / 45 grams
Marsala wine (or port or coffee) :1/4 cup (1.5 tsp instant coffee + 1/4 cup warm water)
Pure Vanilla extract :1/4 teaspoon / 1.25 ml
Finely grated lemon zest :1/2 teaspoon 

Vanilla Pastry Cream
Sugar :3 tablespoons /45 grams 
All purpose flour :1 tablespoon/8gms
Finely grated lemon zest :1/2 teaspoon 
Vanilla extract :1/2 teaspoon 
Egg yolk :1 large
Whole milk :3/4 cup /180 ml 
Whipped Cream
Sweetened Non-Diary Whipping cream ( Chilled Heavy Cream)  :1 cup /240ml 
Sugar :1/4 cup / 55gms ( *** Only if using unsweetened cream)
Vanilla Extract :1/2 Tsp
Ladyfingers/ Savoiardi Biscuits
Cake Flour, sifted :1/2 cup 
Egg Separated :3 large at room temperature
Granulated white sugar:2 Tbsp + 3 Tbsp
Cream of Tartar:1/8 Tsp (*** Substitute : 1/2 Tsp lemon Juice)
Confectioners sugar/Powdered Sugar for dusting the tops of the cookies
To assemble the Tiramisu:
Brewed espresso, warmed : 2 cups/480ml (2 cups warm water plus 1/2 heaping Tbsp instant coffee)
Rum extract (optional) :1 teaspoon/5ml ( substitute: vanilla Extract)
Sugar : 4 Tbsp
Mascarpone cheese : 1/3 cup/75gms
Savoiardi/ Ladyfinger biscuits :36 
Unsweetened cocoa powder : 2 tablespoons/30gms or a bit more as needed

Zabaglione /  Sabayone (Italian Custard)
1.Heat water in a double boiler. If you don’t have a double boiler, place a pot(with a wide stable base) with about an inch of water in it on the stove. 
2.In a large mixing bowl, mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. 

3.Cook the egg mixture over low heat, whisking constantly,for about 8 minutes or until it resembles thick custard.(do not stop whisking or less you get scrambled bits of egg)  It bubbles a bit as it reaches the required consistency.

4.Let cool to room temperature,strain it and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. 

For the vanilla pastry cream
1. Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.


2.Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, push the cream through a fine-mesh strainer.)


3. Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the Ladyfinger Cookies:

Source: Joy Of Baking

Before preparing ladyfinger cookies,keep everything ready ,preheat the oven to 180 deg c,piping bag/ziploc cover ,line baking tray with parchment and then start working on it, so that you dont waste time and it gets into the oven at right time to get perfect texture.

 1. Seperate eggs, and take the egg whites in a medium sized bowl, beat with the hand mixer.  When it starts foaming well, add the cream of tartar (or lemon juice),continue to beat gradually increasing the speed to medium high.


When the beater marks show soft peaks form, add the 3 tablespoons of sugar.Continue beating for a minute more till the whites form stiff peaks,if you lift the beaters from the whites, you should be able to see peaks which stand straight. If they droop right away and fall back, you have to beat a little more. Once the whites are whipped to the right consistency, keep the bowl aside. 


2.In the  large bowl,take the egg yolks and the 2 tablespoons of sugar.  Beat on high speed till the mixture turns thick and pale yellow.( when you raise the beaters the batter should fall back into the bowl in a slow ribbon.) 


 Beat in the vanilla extract.  Sift the cake flour over the batter but do not fold in.  Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated. Dont over-do this, you will be deflating the batter, knocking off the air and volume.


3. Fill the batter (with a large spoon) into the piping bag/bags. Holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide.  Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.  When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies.  Bake for 9 to 12 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. 


4.Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack.  Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If they have grown into each other, use a pizza cutter to cut.  If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking.  Finish cooling the ladyfingers on the wire rack before using or storing.  If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid.To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks. 

Whipped Cream:

Chill the containers and beaters. Use refrigerated cold water. I used readymade whipped cream powder from brand blue bird,followed the instructions on the packet ,which says to add 50gm of whipped cream powder to 90ml of water and beat over medium to high speed.You’ll get the whipped cream ready.


Assemble Tiramisu

1.  Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
2. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

3.In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

4.Now to start assembling the tiramisu.Working quickly, dip12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy.  As you dip each ladyfinger, immediately transfer each one to the  ready rectangular serving dish, placing them side by side in a single row.


You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. I have made 2 layers of ladyfingers and 2 of cream. i.e. ladyfingers at the bottom and cream on the top layer.

 (Original recipe says Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer). Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. 

5.Carefully lift the dessert out of the tin, or invert and then re-invert onto the serving platter. (May be messy and if not set properly, i didn’t do this as i was not confident enough) 


6. Dust the top generously with cocoa, decorate with coffee beans and chocolate curls. If you leave the cocoa dusted dessert in the fridge, it will turn a beautiful darker color gradually. Be sure to keep the Tiramisu covered airtight – a cake caddy works best. Cut into wedges and serve. Save some to eat the next day too!


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