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Recipe Emily's Famous Tiramisu (Dessert)
Home Cooking Recipes
Required Ingredients:
- LADYFINGERS
- 5 eggs, separated
- 3/4 cup white sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar for dusting
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- SYRUP
- 1 cup white sugar
- 1 cup boiling water
- 1/2 cup strong brewed coffee
- 1/4 cup rum
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- FILLING
- 1 (8 ounce) container mascarpone cheese
- 2 cups confectioners' sugar
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 2 cups heavy cream
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- TOPPING
- 2 (1 ounce) squares semisweet chocolate, grated
- 1/8 cup confectioners' sugar for dusting
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Line baking sheets with parchment paper.
- In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale.
- In a separate bowl, whip egg whites (with clean beaters) to soft peaks.
- Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks.
- Fold the egg yolk mixture into the egg whites.
- Gently fold in the flour and 1 teaspoon vanilla.
- The batter should be thick and pale yellow.
- Trace two 9 inch circles onto the parchment paper using a cake pan as a guide.
- Spread or pipe batter to completely fill inside the lines of the circles.
- Batter should be about 1/2 inch tall.
- Load the remaining batter into a pastry bag fitted with a half inch tip or hole.
- Draw parallel lines onto another piece of parchment that are 3 inches apart.
- Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter.
- This is the part that wraps around the outside of the cake.
- (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.
- ) There may be extra.
- Bake in preheated oven 10 to 15 minutes, until firm but not browned.
- Remove from the oven and dust generously with confectioners' sugar.
- Set aside to cool.
- To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved.
- Set aside.
- To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl.
- Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps.
- Gradually whisk in the heavy cream.
- Whip with an electric mixer until soft peaks form.
- Stop whipping when the mixture shows the first sign of graininess.
- To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper.
- Place one of the ladyfinger rounds in the bottom of the pan.
- Brush generously, but do not soak completely, with syrup.
- Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered.
- Brush generously with syrup.
- Spread half of the filling mixture over the first ladyfinger round in the pan.
- Place the remaining ladyfinger round on top of the filling.
- Soak the second ladyfinger round with syrup until it cannot take any more.
- Spread the remaining filling over that and smooth the top.
- Sprinkle with grated chocolate.
- Refrigerate at least 4 hours.
- To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake.
- Dust with confectioners' sugar just before serving.
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