My “fluffy” Tiramisu’ – espresso trifle
|March 18, 2013||Posted by ameliaps under dessert, Italian, italy|
Happy Monday everyone (so fun to be writing from my cell phone again..).
This weekend i helped celebrate a friend’s 40th surprise birthday. I was asked to make dessert…something for an Italian themed menu. I knew i had to make Tiramisu’ (the famous Italian coffee, ladyfinger and Mascarpone trifle)…it is always a party hit. Not just mine, any version of it. But of course, mine was an extra hit (as the emails and facebook posts this morning can attest). I realized that i had never posted the recipe for it before on this blog. So hope this will make many happy!
My recipe is a slight modification of my grandmothers’ version. The thing i liked of hers is the use of the egg whites (which many recipes omit, just using the yolks, but brings a meringue lightness to the dessert). I also add some whipped cream…not much…just enough to make it even lighter on the spoon. Another secret from me is to sprinkle cocoa also in between layers not just on top, which makes it a little more chocolatey. I do like to cook the yolks, unlike many other recipes: it’s mainly for flavor, as i make a real zabaglione custard with the Marsala… plus it puts all questions around raw egg safety at rest!!!
Tiramisu’ – espresso trifle
6 large eggs, separated
1 cup sugar, separated
1 cup Marsala (sweet Sicilian wine), separated
2 (8-oz) containers Mascarpone cheese
pinch of salt
2 cups (1 pint, 1/2 liter) heavy cream, chilled
1/4 cup confectioner’s sugar
4 cups brewed espresso coffee, cooled to room temperature
(optional: 1 Tbsp. vanilla or coffee extract)
2 packages Savoiardi (dried Italian ladyfingers, 7 oz. each package, about 18 ladyfingers in each)
1/4 cup bittersweet cocoa powder
- Make the “zabaglione” cream: in medium metal bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture is pale yellow and thick. Place the egg yolk mixture over a small pot of boiling water, making sure metal bowl does not touch the water. Gradually add 1/2 cup Marsala, continuously beating. “Cook” about 5 minutes, until soft, thick yellow peaks form. Set aside (ideally refrigerate 20 minutes). When cooled, beat in the Mascarpone, until combined, and smooth.
- In a medium bowl, mix the heavy cream with the confectioners’ sugar, until soft peaks form.
- In another bowl, with cleaned beaters, beat the egg whites with a pinch of salt, until soft peaks form.
- Gently fold the egg-white and whipped-cream into the zabaglione-Mascarpone mixture.
- In a large glass baking dish (9″ x 13″), spread an even, thin layer of the filling cream on the bottom.
- In a shallow bowl, stir together the espresso coffee, remaining 1/2 cup sugar, remaining 1/2 cup Marsala, and the extract, if using.
- Dip one ladyfinger at a time in the coffee mixture, soaking a couple seconds on each side, and start arranging them in the dish, over the filling, repeating until they are snugly layered (you might have to trim some to make them fit).
- Spread half of filling cream evenly over the first layer of dipped ladyfingers. Sprinkle half of the cocoa powder over the filling.
- Make another layer of the dipped ladyfingers in the same way and finish with the remaining filling cream. Dust with the remaining cocoa powder.
- Chill the finished Tiramisu, covered with surround wrap, at least 6 hours, preferably overnight.
A few notes.
If you wish to skip step one with the double boiler, consider buying pasteurized eggs.
If you can’t find Mascarpone, you can mix 1 (8 ounce) package cream cheese,1/4 cup heavy whipping cream, 2 tablespoons sour cream.
If you can’t brew real espresso, consider using instant coffee but make sure to increase the ratio of powder-to-boiling water for more strength
If you can’t find Marsala, use Brandy, rum, Amaretto di Saronno, or Kalhua
For a finishing touch, you can sprinkle some shaved chocolate and/or some coffee beans over each portion, before serving.