Food Paradise

TIRAMISU CLASSIC

This is a beloved Italian dessert and it is a fairly recent invention dating back to the 1960s.

INGREDIENTS

• 2tbsp instant espresso powder(coffee)
• 2tsp granulated sugar
• 1/2cup marsala wine

For Filling

• 6 large egg yolks
• 1 cup confectioner’s sugar
• 1/2 cup marsala wine
• 2 tsp vanilla extract
• 1lb (450g) mascarpone cheese (at room temperature)
• 2 cup heavy cream, chilled
• 14oz (400g) ladyfingers
• unsweetened cocoa powder, for dusting.

METHOD

1. bring 2 cups of water to aa boil and cool for 5 minutes. then combine the water with the espresso powder, granulated sugar, and marsala in a bowl. let infuse. for the filling, beat the egg yolks and confectioner’s sugar in a heat proof bowl for 2-3 minutes, until thick and pale in color.
2. place the bowl over a saucepan of gently simmering water, making sure it doesn’t touch the water. add the marsala in a steady stream, mixing constantly to combine. beat the mixture for 5 minutes, until thick and ribbon-like in texture. remove from the heat, cover and cool. stir in the vanilla extract.
3. place the mascarpone in a large bowl and fold gently with a spatula to soften the cheese. then add the cooled egg yolk and marsala mixture. mix gently until well combined and smooth.
4. in a  separate bowl, whisk the heavy cream to form stiff peaks. fold a little of the cream into the mascarpone mixture and mix well. then gently fold in the rest and mix until it is well combined.
5. dip half of the ladyfingers into the coffee mixture briefly on each side, then use them to line the bottom of the serving dish. cover with half of the cream filling  and sift some cocoa powder on top.
6. add another layer of ladyfingers and filling. sprinkle generously with cocoa powder, wrap in plastic wrap, and chill for 4-6 hour. Remove the tiramisu from the fridge  15 minutes before serving. you can store it before serving. you can store it, covered in the fridge, for 1-2 days.