An all homemade Tiramisu recipe done in three easy steps. Homemade mascarpone cheese, ladyfinger cookies, and pastry cream. It’s the best Tiramisu you’ll ever make!
Homemade Tiramisu
Today we are putting our Tiramisu together. We have made our Mascarpone cheese and Ladyfinger Cookies and now we are making our creme filling and chocolate topping.
The process of making the cream filling was rather easy. If you’ve made homemade pudding, you can make this. It follows the same principles. You start with a sabayon mixture, which is heated egg yolks and sugar. Don’t let it get too hot. To that you add some whipped cream and your Mascarpone Cheese.
Now for the CRISPY Ladyfingers. In the post yesterday I mentioned that I was happy that they were dry and crispy and more like a meringue cookie. When the cookies were dipped in the Kahlua they did not fall apart. In fact, even after sitting in the fridge overnight, the cookies held up and did not turn to mush. In my online research, I found that traditional Italian Ladyfingers, or savoiardi, are actually crispier than the sponge cake version we find in the local US stores. If you do buy your own ladyfingers in the store, you should toast them a bit (source).
Next time I make this, I’ll double up on the ladyfinger layers. My cookies were a bit flat, most likely from over mixing the flour into the meringue, so to me, the cookie layer seemed a bit thin.
When we enjoyed this for dessert (at three in the afternoon), Mr. Quart commented that he hadn’t had Tiramisu this good from a restaurant and that he would definitely pay $8 for this dessert.
I agree, it was a great dessert! I hope you enjoy it as well.
This recipe is part three of a three part series including Homemade Mascarpone Cheese and the Homemade Ladyfinger Recipe
Check out these delicious International Desserts
Chocolate Peanut Butter Aebleskiver
Brownie Ice Cream Profiteroles
Tiramisu
All homemade Tiramisu is just amazing!! From the homemade ladyfingers and Mascarpone cheese - it's just so delicious!
Ingredients
- 1 tbsp cocoa for dusting
- NOTE - I skipped the espresso and just used Mocha flavored Kahlua
- 1/4 cup coffee flavored Liquor (optional)
- + 20 Ladyfinger cookies
- 1/4 cup cold espresso
- 1/2 cup + 6 Tablespoons heavy whipping cream (Just under 1 cup)
- 3/4 cup mascarpone cheese
- 3 egg yolks
- 1/2 cup sugar
OPTIONAL GANACHE
- 2 ounces semi-sweet chocolate
- 2 tablespoons cream
Instructions
- To make your Sabayon base, add egg yolks and sugar in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, stirring constantly. Do not let it get too hot. Remove from the heat and whip yolks until thick and light yellow in color. Add Mascarpone cheese to whipped yolks and stir until combined. Set aside.
- In your mixer fit with a whisk attachment, whip cream until stiff peaks form.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the coffee liquor (or in my case, the Mocha flavored Kahlua) and dip the ladyfingers into the mixture just long enough to get them wet
- Arrange the ladyfingers in the bottom of a 5 × 9 baking dish. I overlapped my cookies slightly. Next time, I'll double up the cookies for each layer.
- Spoon half the mascarpone cream filling over the ladyfingers.
- Add ladyfingers on top of the cream and cover with the remainder of the cream.
- Refrigerate 4 hours or overnight.
- Prior to serving, make ganache if desired.
- Heat cream in microwave for 20 seconds. Pour over chocolate and stir. Re-heat in microwave at 70% power for 20 second intervals until melted. Stir until smooth.
- Dust with cocoa and add ganache before serving.
Notes
This recipe has been cut in half from the original to fit into a 5 x 9 pan. It can be doubled and made in an 8 x 8 pan if you need a larger serving.
Sabayon Recipe from Ask Chef Dennis
Nutrition Information:
Yield:
6Serving Size:
01Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
Laurie
Friday 7th of February 2014
You ROCK for linking up this week to Tip Me Tuesday. {high fives}
Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!
Simply login and click "add a project" on your profile page to get started. {yep I've got your back!}
~ Laurie {a.k.a. the Tip Junkie}
Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie
Karyn Granrud
Friday 7th of February 2014
Thanks Lauri - You know, Over a year ago I tried to join and I had such an issue getting an account and logging it. Because my user name was taken by an account I couldn't access, I couldn't create another one... I finally gave up.
Mary Ellen
Sunday 1st of December 2013
Did you use soft or hard Ladyfingers? Does the kind make a difference?
Karyn Granrud
Sunday 1st of December 2013
Mine were on the crunchy side. I wanted them crunchy because I was dipping them in the Kahlua/Coffee and didn't want them to get soggy. They lasted a day, but by the following day they were almost too soft. I guess it depends on how long the dessert will sit before it's served. I hope that helps.
Gloria Phillips (@simplygloria1)
Sunday 27th of October 2013
I think you made this so perfectly! I'm excited to give it a try... looks super easy! Pinning!
Jacqui Odell
Sunday 27th of October 2013
I didn't even have to read the recipe to know I want to try this. I might try it next month for Thanksgiving. It looks so yummy!!! Thanks for linking up to Party Time on Moms & Munchkins and we hope to see you next week.
Karyn Granrud
Sunday 27th of October 2013
Thanks so much. I've broken the recipe down into a few days, so it shouldn't be too overwhelming for you. Thanks for stopping by!
Shamene Medeiros
Saturday 26th of October 2013
this looks so delicious!! can't wait to try it
Karyn Granrud
Sunday 27th of October 2013
It was better than mass produced restaurant ones! Thanks :)