I am really getting worried that you have all stopped baking. I am not hearing from as many of you as usual. I miss you. Is it just too hot where you are to even look at the kitchen?
Or maybe you are using the summer to travel and are just enjoying delicious pastries in exotic locals.
That is my hope and that you have not lost interest.
It may not be the best time to heat up the kitchen, but I promise you bakers we can work around it. And for the next few posts I will focus on no bakes and quick bakes so you have lots of time to enjoy your summer.
Today's post is Tiramisu. There is no turning on the oven for this one. Unless you must make your own ladyfingers. But you do not have to. It is fine to buy them. That is what Italians would do. Trust me. My wonderful Italian sister in law sends me Piu Dolce, the Italian baking magazine and every Tiramisu recipe uses Savoiardi ladyfingers. Even though there is a deep love of home baking in Italy. It is tradition to use these ladyfingers.
And their are reasons for this....they are nice and dry so even though the espresso syrup soaks in nicely the ladyfinger layer stays does not get too soft or squishy.
Give this a try - it uses one pound of mascarpone. I like the Galbani brand (the factory is close to my sister in law's farm) but any good brand will do. BelGioioso, Vermont Creamery, Trader Joes are all good.
This recipe is a variation of one of the lost Le Cordon Bleu recipes. In the best version of the Patisserie and Baking program this appeared in PBK 141 custards, mousses and fillings. Three weeks five days a week on custards, mousses and fillings. Imagine that bakers - not to wax nostalgic bakers, that was a good class.
It also uses the pate a bombe technique that I cover in my Craftsy class, French Pastry Shop classics. It is in the Opera cake lesson. It is the same technique for making chocolate French buttercream. This also means that the egg yolks get cooked by the hot sugar syrup making it safe to eat. No raw eggs.
One last tip - take care not to over beat the mascarpone filling, the cheese has a high butterfat content and it will break if over mixed. Stay with it.
Please let me know how you like this delicious Tiramisu - I assure you it is the only Tiramisu recipe you will ever need.
Tiramisu – the best recipe
8-9" Cake pan, pyrex pan or decorative dish to build in and serve from.
1-2 packages Ladyfingers: Store bought or homemade – if the weather is warm or you are timed challenged (and who isn’t) you can buy them. Savoiardi is a good brand from Italy.
3 egg yolks
As needed water – to film the bottom of the pan
6 ounces (170g) sugar
1 ounce (28g) corn syrup
16 ounces (454g) mascarpone
16 ounces (454g) heavy cream
Coffee dessert Syrup:
4 ounces (113g) water
4 ounces (113g) sugar
1-2 Tablespoons Espresso powder
Optional: 1 tablespoon Dark Rum
To make Coffee dessert syrup: In a small saucepan bring water and sugar to a medium boil, stir until sugar dissolves, remove from heat, add espresso powder, stir to combine, let cool slightly and add rum if desired.
1-2 packages Ladyfingers: Store bought or homemade – if the weather is warm or you are timed challenged (and who isn’t) buy them. Savoiardi is a good brand from Italy.
Garnish: Equal parts Cocoa powder or chocolate shavings
1. Place the egg yolks in the mixer fitted with the whisk attachment.
2. Whisk at medium high speed on while preparing sugar
3. Place the water, sugar and corn syrup in a medium saucepan.
4. The mixture should have the consistency of wet sand.
5. Cook until it reach 240 degrees on a candy thermometer.
6. Pour the hot sugar over the moving egg yolks – they should still be on low speed
Try not to hit the whisk.
7. Stand back – turn the mixer to high and whip until cool.
8. Change to the whisk attachment and add the mascarpone.
9. On medium speed, combine the cheese and egg yolk mixture just until smooth.
10. Add the heavy cream. Start on medium speed beat for 2 minutes – then increase to medium high mix until the cream thickens. Do not overmix or the cream breaks.
1. In an 9”square cake pan, or a glass pyrex ( ) pan or a pretty serving dish about the same size place a layer of ladyfingers, soak heavily with coffee dessert syrup.
Place a layer of mascarpone filling.
If your pan is deep enough – add another layer of ladyfingers, top with mascarpone filling.
Chill until set, several hours or overnight.
When ready to serve – garnish with cocoa powder or chocolate shavings