Because it’s somebody’s birthday somewhere…
Tiramisu is a classic Italian dessert that is light, rich and flavorful mascarpone cream is layered with soft but crunchy espresso- and coffee liqueur-soaked ladyfingers. I added some chocolate and orange zest on top to give that extra kick.
I always have a special love for coffee chocolate-based desserts. Not sure why. I never used to like cakes until I came to Canada before 10 years. Probably Montreal changed me. They have the best cakes that I have tasted. I always would buy two cakes from Montréal whenever I visit there. (Yes I am not in Montreal anymore…). Premier moisson Tiramisu and AU PAIN DORÉ macaron cake are my favourites from Montreal. They both melt in my mouth. I have never tasted any cake like the latter. Not sure if it is the cake..love ..or the city itself. No matter what happens, some memories can’t be replaced.
My sister likes eggless cakes and my best friend gave me a hand mixer just when I said I want to make tiramisu. She knew I would lose my patience just by whipping the heavy cream. The hand mixer is worth it. I never attempted to make tiramisu before. My loved one made me tiramisu three years back for my birthday and I heart it. So thought I should try making one this year for my sister for her birthday but couldn’t find mascarpone cheese then. So made it this week and it was the BEST EVER TiRaMiSu. When I posted on Instagram, many wanted the recipe so here you go!
Mom holding it for me to finish taking picture…
- 500 gm of Mascarpone cheese, (keep outside from fridge before two hours)
- 1½ cups of heavy cream (35%)
- 1¼ cup of Granulated sugar
- 1 tsp of Vanilla extract
- 2 cups strong coffee or espresso
- 2 tbsp of dark rum
- 2 tbsp of Unsweetened Cocoa powder
- ¼ tsp of espresso coffee powder
- 28 ladyfingers ( try using savoiardi ladyfingers)
- 100 gm of Milk or dark chocolate bar
- 2 tsp of Orange zest
- In a large bowl whip the heavy cream. It will take 7-10 minutes to get set at this stage where it will stick to the whisk. I took help from a hand mixer for this. Keep it inside the fridge until you use it.
- Mix coffee and rum in a bowl and set aside. I used the coffee from the coffee machine, which is black coffee pike roast.
- Mix 2 tbsp of cocoa powder with ¼ tsp of espresso powder. Set aside.
- Mix the mascarpone cheese with vanilla extract and sugar. I kept my cheese outside from the fridge before two hours for it to be smooth when I mix. Just mix them for 20-30 seconds.
- Fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix it.
- I used a 9*13 pan. You can use two sizes pan if you don't have one single 9*13.
- Do a quick dip of each ladyfinger into the coffee mixture and lay in the bottom of your pan. When I say quick, it should be really quick or else it will soak and get spongy.
- Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers and spread using an offset spatula.
- Place the cocoa espresso powder in a small sieve and dust the top of the tiramisu.
- Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side. Spread or pipe the remaining mascarpone cream on top.
- Dust the cocoa espresso powder on the top of the tiramisu.
- Refrigerate for at least 4 hours – 18 hours before serving. Do not cover it when you keep in the fridge.
- Garnish on top with more cocoa powder, chocolate shavings from the bar and orange zest.
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