Former Royal Chef Shares How To make Tiramisu
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- čas přidán 14. 08. 2023
- Tiramisu - this delicious and timeless Italian dessert, so easy to make and tastes absolutely delicious. Espresso soaked ladyfingers layered with a sweet Marscapone cream and dusted with rich cocoa.
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Tiramisu Recipe
Makes 8 portions
6 eggs, separated
1 cup granulated sugar
500g Mascarpone
1 1/2 cups espresso coffee
2 TBS Khalua
25-30 lady fingers biscuits/cookies
1/2 cup cocoa powder
Dip the lady fingers into the coffee and arrange in a large casserole dish in one layer.
Bring the Mascarpone to room temperature. Whisk the egg yolks with the sugar until light and cream and double in volume and then whisk in the Marscapone until soft and smooth.
Whip the egg whites until stiff and fold into the Mascarpone mix.
Spoon half of the mix over the lady fingers and repeat the step with the espresso soaked lady fingers.
Cover with the remaining Marscapone mix and dust heavily with the cocoa powder.
Refrigerate for at least three hours or overnight before serving.
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I haven't made this in ages. The only problem I have is; I cannot stop eating it.
But what about the raw eggs?
Finally, a non Italian chef who makes Tiramisù the correct way. Although not a 100% authentic version, but you have explained it well. Salute!!
This was very interesting. However, when I discovered you don't cook all those raw eggs, I don't think I would ever try it, even though you did an outstanding job and it looks delicious.
It’s ESPRESSO not expresso.
You used fresh raw eggs without pasteurizing them. That's scary for the tummy!
It looks delicious but I don't eat raw eggs, so I developed my own egg-free recipe years ago.
looks delicious 🤤 but not sure about eating raw eggs 😮
About 35 years ago, you had to go to a specialty grocery store to buy mascarpone cheese. Now, it can be bought everywhere.
I’ve had this for me before, but I just can’t get past the raw eggs personally
Love tiramisu so much! Mine differs in that I whisk the egg yolks and sugar over a double boiler until thickened, then I use whipped cream instead of the egg whites. This is how I developed my recipe to taste over the years (it also eliminates any raw eggs issues that guests may have) and a dear Italian chef confirmed that is how he makes it in his restaurant (and how his grandmother taught him) after asking his techniques once we tried his delicious tiramisu. I don't typically use liquor, but as I'm not Italian, I don't have a strong opinion on that aspect of it. Thank you for sharing, and I will have to try the egg whites to see how the lightness contrasts the typical rich filling I usually make.
Oh Noooo! Chef said Expresso! My ears are burning!
Don’t think you mentioned it but if you place the second layer of lady fingers (AKA Savoiardi Cookies) perpendicular to the first, the slice will hold together better.
Looks scrumptious! Where’s Winston?? 😉
You never disappoint Chef Darren.
My mother covered with grated dark chocolate and rimmed with piped cream. She also placed the biscuits upstanding around the edges of the dish aswell as layered in between.
A gorgeous tiramisu. You're an artist, Chef.
Just need to say you are one of the best chefs to follow with instructional videos
Tiramisu is basically a fruitless Italian trifle (w/cheese mousse instead of pastry cream).😉 That filling looks so good. Glad you're doing well. 👍❤️
This is my favorite dessert ever! I eat it in the morning, though because the caffeine bothers me at night. Love you Darren!!