If anyone has ever made you tiramisu from scratch, they love you– like, head-over-heels, I’ll-go-to-jail-for-you kind of love. And although this post provides the perfect opportunity for innuendos about beaters, whipped cream, and peaking egg whites, it’s really about expressing love through food.
I made tiramisu this weekend for two of my best friends, for their birthdays. Since both are avoiding sweets, I forced my love on them: “You’ll eat it and you’ll like it.” They did.
I’ve never cared much for the tiramisu I’ve tasted in restaurants. Still, it’s my husband’s favorite dessert, so I decided to try to make it on my own. I’ve made several failed attempts over the years (perhaps attributable to a wee bit of lifelong, undiagnosed ADD).
This tiramisu recipe brought me the taste of sweet victory- Kahlua soaked victory. I LOVE this recipe.
Like any other recipe, I’ve modified a few things. Here I’ll share the original recipe with you, and then note any shifts I’ve made along the way.
My con list could have gone on for a while, but I’m trying to motivate you. I encourage you to try it, even if you don’t have someone to profess your love to. Look at it like a challenging Sudoku puzzle or an exercise in personal growth and ability to follow directions.
- Total:2 hr 25 min (Accurate)
- Active: 25 min (Bullshit)
- Yield: 10 to 12 servings (Accurate)
- Level: Intermediate (Bullshit)
- 7 yolks
- 1 cup sugar for yolks
- 3 cups or 1 (750-gram) container mascarpone
- 4 1/2 tablespoons water
- 1 1/2 tablespoons powdered gelatin (I often skip this part)
- 3 egg whites
- 1/4 cup sugar for whites
- 1 cup heavy cream, whipped
- 2 1/2 cups cooled espresso (really- just make strong coffee…and get more)
- 1/2 cup kalhua (get more)
- 20 to 24 ladyfingers (get more)
- 1 cup chocolate shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. (That’s what she said.)
Fold whites into mascarpone and yolk mixture then fold in whipped cream. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
You can find the original recipe on The Food Network. It’ll give you many options to watch video for every step. Should you choose to make it, please let me know how your tiramisu turns out! And should you have any other recipes of “must try” value, by all means, pass them along! Now go spread your love and be sure to whip it! (I definitely heard it here!)