(Phil's) Tiramisu

Phil's version of the classic

Category
Dessert
Cuisine
Italian
Serves
10-12
Time
7 hours
From
Phil Price

tiramisu

I've tried many tiramisu recipes, and this is the best I've found so far. The original is from Gourmet magazine (Jan 2009)

Ingredients

  • 2 cups boiling-hot water
  • 3 Tbsp instant-espresso powder
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 3 Tbsp Kahlua (coffee liqueur)
  • 1 Tbsp Grand Marnier/Triple Sec (optional)
  • 4-5 large egg yolks (5 if adding more Marsala)
  • 1/3-1/2 cup dry Marsala (1/3 for drier, 1/2 for moister filling)
  • 1 pound mascarpone (2 1/2 cups)
  • 2 cups chilled heavy cream
  • 36 Italian ladyfingers (two 7-ounce packages)
  • Unsweetened cocoa powder for dusting

Instructions

  1. Stir together water, espresso powder, 1 tablespoon sugar, Kahlua and Grand Marnier/Triple Sec in a shallow bowl until sugar has dissolved, then cool.
  2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
  3. Remove bowl from heat. Beat in mascarpone until just combined.
  4. Beat cream in a large bowl until it holds stiff peaks.
  5. Fold about 1/4 of the whipped cream into the mascarpone mixture. Fold about half of the remaining cream into the mascarpone mixture gently but thoroughly.
  6. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.
  7. Spread half of mascarpone filling on top and dust with cocoa
  8. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
  9. Spread remaining mascarpone filling on top
  10. Spread remaining whipped cream on top and dust with cocoa.
  11. Chill, covered, at least 6 hours, preferably overnight
  12. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Notes

  • I like to add an extra egg yolk and more Marsala to the zabaglione (whipped egg yolks) because I like my tiramisu to be a little moist
  • Check that you have enough lady fingers for 2 layers in your dishbeforeyou start soaking them. You may also have to break some to get them to fit nicely
  • If you have soft lady fingers (e.g. from Trader Joe's) then you don't need to soak for too long. If you have the hard ones (traditional Italian) then soak for longe (count to 3)r, or break in two and then soak. If you don't, they will be a little dry