Friday, 12 August 2016

Classic Tiramisu #sikandalous cuisine



This recipe is from Epicurious a website I respect and often refer to or browse for pleasure , the recipe is by chef Gianni Scappin . A light and delicious dessert , this is a real party pleaser and is very easy to make .

The recipe and information shared is all from the net . Marsala Wine is traditionally used in this recipe , however its frequently substituted with coffee liquors , dark rum , chocolate based liquors etc . I have used Tia Maria. Mascarpone Cheese is locally made by Flanders and others , Ladyfingers used here too are available in stores like Natures Basket / Modern Bazaar etc.

Ladyfingers (originally called savoiardi) are light and sweet sponge cakes roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert.

6 Large Eggs Yolks - Room Temperature.
1/2 Cup Sugar .
16 Ounces Mascarpone Cheese.
4 Large Egg Whites.
60 Ml Tia Maria - Optional.
12-14 Ladyfingers.
1 1/2 Cups Strong Black Coffee.
Unsweetened Cocoa Powder For Garnish.

1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.

  1. 2.  In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
  2. 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual ladyfinger in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
  3. 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.
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