We celebrated Michelangelo’s birthday yesterday by having tiramisu for dessert. But rather than the tiramisu I usually make (White Russian from Cooking Light), I tried a slightly richer yet basic tiramisu recipe originally from Gourmet Magazine. Update: I've since updated the heck out of this recipe and it's a lot better. It's designed for an 8-inch pan.
8-Inch Pan Tiramisu Notes
This is an 8-inch pan tiramisu. Or to be more precise, an 8-inch glass baking dish like this one which is 2 ½ inches deep and holds 2 quarts. I use this dish for almost everything since I mostly make small family size desserts. Feel free to double the recipe and use a 9x13 inch dish.
Kahlua, Safe Eggs, Etc.
The old recipe from Gourmet called for raw eggs, and at the time I was able to use a product called Safe Eggs, which are pasteurized whole eggs. Well, they no longer exist so I am now using egg yolks and just giving them a quick heat. It's very easy. I've also used Kahlua in the past, but my new favorite alcohol for tiramisu is dark rum. As for the Lady Fingers, we went through this Lady Fingers drought where I couldn't find them at any store. Finally, I found some called Vicenzovo at our local grocery store. Yay!
New Recipe
Here is the new tiramisu recipe designed to be quick and easy, but close to authentic since it starts with the zabaglione style cooking of the eggs. I just whisked them really good in the top of a double boiler along with some sugar and alcohol until they were smooth and hot. They cool down pretty quickly so you don't have to chill them before folding into your whipped mascarpone.
Recipe
Tiramisu
Ingredients
Custard Mixture
- 2 large egg yolks (save the whites)
- 2 tablespoons granulated sugar
- 2 tablespoons Kahlua or Marsala or Rum
Mascarpone & Whipped Cream Folding Mixture
- 8 oz Mascarpone cheese, softened and at room temperature
- 1 cup chilled heavy cream
- 2 tablespoons sugar
- ¾ teaspoon vanilla extract
Coffee Dipping Mixture
- 1 cup brewed decaf or regular coffee
- 1 teaspoon vanilla extract
- 2 tablespoons Kahlua or Brandy or Rum
- 24 individual crisp Italian style ladyfingers
Topping
- Cocoa powder for dusting top
Instructions
- Have ready an 8-inch square glass dish.
- In the top of a double boiler or any bowl you can fit over a saucepan, whisk the egg yolks and 2 tablespoons of sugar together. Set over but not touching simmering water and whisk in the Kahlua or Marsala or Rum. Whisk vigorously until yolks are very warm and sugar has dissolved. Don't stop whisking because yolks may start to cook. If that happens, just whisk them really hard and remove from heat. Transfer to a small bowl and let cool.
- In a mixing bowl, beat the softened mascarpone until light and creamy, then fold in egg yolk mixture.
- Whip the cream with 2 tablespoon of sugar and flavor with the vanilla. Fold HALF (not all) of it into the egg yolk mixture. Set the remaining whipped cream in the refrigerator.
Coffee Dipping Mixture
- Stir together cooled coffee and alcohol of choice in a shallow bowl or mini loaf pan. Dip ladyfingers quickly in coffee mixture and lay 12 across the bottom of the dish. You will most likely have to break some to make them fit. Spread half of Mascarpone mixture evenly over ladyfingers. Repeat, making a second layer of dipped ladyfingers and Mascarpone mixture.
- Spread the reserved sweetened whipped cream over the top. Note: taste test, and if you'd like it to be a little sweeter you can add a couple tablespoons of powdered sugar. This is optional.
- Cover and chill for about 4 to 6 hours or until ready to serve.
- Dust with cocoa powder before serving.
Adam says
Looks great! This recipe is nearly identical to the one on my blog that my aunt taught me in the summer (a long standing recipe in her family). I think the only difference would be that she uses espresso exclusively and it is mandatory (with a capital "anditory") that it spend at least twenty-four hours in the fridge before eating. There could be grave consequences if you attempt a piece before then :).
Sue says
This looks fabulous!
Gloria says
Looks delicious! Thanks for reminding people about using decaf if they can't have caffeine. I use it whenever something calls for coffee.
Gloria says
Looks delicious! Thanks for adding the note about decaf. Some people who can't have caffeine, but like the flavor, miss out on coffee flavored desserts because they forget they can use decaf!
Anna says
Therese, what is Rumchata? Whatever it is, if you like the flavor of it with coffee it would probably work.
Jen, I need to make the Cooking Light one and put it up against this one. Good idea.
Fran, yours sounds GREAT! Thanks for the link. I can tell from your post that you've spent a lot of time looking for the perfect tiramisu.
One note I should add --- this Gourmet tiramisu is very good, but it does taste a bit sweeter on Day 2. Now I can see why some of the Gourmet reviewers remarked on the sweetness.
[email protected] says
It took me many years to find the perfect tiramisu recipe. I slightly tweaked a "Cook's Illustrated" recipe and now have my gold standard. I'm a recipe-aholic, and it's rare that I stop looking for the next, even better recipe for something. This recipe has made me stop looking--it's the best!
http://www.fransfavs.com/2011/04/tiramisu/
Jen says
That Cooking Light recipe is so good I've never tried another. Admittedly, I haven't made it in a LONG time, but I'm not sure I need a richer version. I might try to make it again this weekend to see if my opinion has changed.
Therese B. says
Anna...could I substitue Rumchata for the Kahlua? Or would that take away the tiramisu?