Tiramisu is hands down a crowd favourite at Italian by Night. Occasionally, I take it off the dessert menu when I want to offer something different but due to much outcry from our guests it always makes its way back.
This past Saturday, I did a virtual cooking workshop from my home kitchen. It was my first time working with a professional production company. To say I was nervous would be an understatement. Despite my nerves the overall feedback was very positive but my speed was a resounding issue.
I wanted to offer as much value as possible to the participants so I included fresh pasta, ravioli filling, shaping, cooking and saucing the ravioli and tiramisu. All done in 90 minutes. Definitely too ambitious.
Today’s post is the tiramisu portion of the class with segments of the original visual/audio from the virtual workshop.
I have neither the facility nor the time to be able to accommodate the number of enthusiastic cooks interested in spending time with me for in-person classes. The virtual workshop this past weekend was my way of testing whether people would be interested and whether I would enjoy the process.
I loved it!
I was able to get a feel for what worked and what didn’t in the virtual world and I’m already planning my next workshop which will be filmed at my farm early this coming summer.
Now back to the tiramisu.
Knowing time was going to be tight, I chose a tiramisu recipe that doesn’t require a custard. Translation: the egg yolks are not cooked. Similar to the way an egg yolk is not cooked in Caesar salad dressing or garlic aioli.
This is a delicious tiramisu recipe that you can whip up quickly to serve or you can make it up to a day in advance.
In the following clip I explain the importance of dipping the lady fingers quickly so that they don’t lose their shape integrity.
In the next segment, I’m whisking the egg yolks and sugar by hand but you can absolutely use an electric hand mixer or a stand mixer. Be sure to add the sugar slowly so that the sugar has time to completely dissolve in the egg yolks and you create as much volume as possible.
Once the mascarpone mixture is ready, it’s time to spread half of it on the first layer of espresso soaked ladyfingers.
Next comes the last layer of espresso soaked ladyfingers.
The final layer before your tiramisu goes into the fridge to set up. Three hours is the optimal length of time for the tiramisu to set up but it is fine to prepare it up to 24 hours in advance. You can also freeze your tiramisu, well wrapped for up to 3 months. Defrost it slowly overnight in the fridge. Garnish just before serving.
When you’re ready to serve the tiramisu, place individual portions on serving plates. Mound with a generous portion of sweetened whipped cream then dust with a good quality Dutch cocoa.
If you want to really knock it out of the park – coarsely grate some white chocolate over the cocoa. You will be a rockstar!
Thanks for reading.
5 large egg yolks
1/3 cup white granulated sugar
500 grams mascarpone OR AS CLOSE AS THE CONTAINER COMES TO 500 G
200 grams of SAVOIARDI [LADY FINGERS]
400 ml strong coffee or espresso, cooled
3 tablespoons coffee flavoured liqueur
Cocoa powder for dusting the top
Whipping cream for garnish
- Stir the cooled coffee and coffee flavoured liqueur in a shallow bowl. YOU CAN ADD SUGAR, IF DESIRED
- Place egg yolks in a medium mixing bowl or stand mixer.
- Whisking the eggs either with a hand whisk, electric beater or in your stand mixer, slowly add the sugar until the yolks are thick and the sugar is completely dissolved.
- Fold in the mascarpone until well incorporated.
- In an 8 x 8 serving dish or square cake pan, quickly dip the lady fingers one at a time and place sugar side down until you've completely covered the bottom of the dish.
- Place half of the mascarpone mixture over the first layer of cookies then repeat the process but this time have the sugared side of the lady fingers facing up.
- Finish with the rest of the mascarpone mixture.
- Place in fridge for a minimum 2 hours and up to 24 hours.
- Serve with whipped cream and cocoa powder dusted over the top.
THE LOVE: Grating top quality dark or white chocolate instead of using cocoa powder will elevate your tiramisu further!