Anya's Tiramisu

Anya's version

Category
Dinner
Cuisine
American
Serves
10 servings
Time
12 minutes
From
Pastry Living with Anya

tiramisu

Adapted from: https://pastryliving.com/tiramisu/

Ingredients

  • 2 packs ladyfingers
  • 8.8 oz Strong coffee (1 US cup)
  • 2.2 oz Dark rum or Kahlua (coffee liqueur) (1/4 US cup)
  • 3.5 oz Egg yolks (6 large eggs or 7 medium eggs)
  • 3.5 oz Granulated sugar (1/2 US cup)
  • 16 oz Mascarpone cream (2 8-oz containers)
  • 1/4 tsp Salt
  • 16.5 oz Heavy cream (2 US cups)
  • 0.9 oz Granulated sugar (2 Tbsps)
  • Some Cocoa powder (before laying ladyfingers on the bottom and right before serving)

Instructions

Coffee Liquids

  1. Mix strong coffee and dark rum.
  2. Dust a thin layer of cocoa powder on the bottom of the baking dish. It makes it easier for you to take out the sliced cake and also adds more chocolate flavor, which is a big yes!
  3. Soak the ladyfingers in the coffee mixture and line them up on the plate. Be careful not to over-soak them to avoid them from getting too soggy.

Mascarpone Cream

  1. Mix yolks and sugar. (I used a spatula, but you can also use a whisk)
  2. Heat it with simmering water for about 10 minutes until it reaches 150°F (65°C). It's important to mix it constantly and evenly to avoid the yolks from getting cooked.
  3. Strain it with a sieve to discard any cooked egg.
  4. Wrap the bowl and cool it down to room temperature or lower.
  5. Mix mascarpone cheese, salt, and the yolk mixture with a whisk.
  6. Whip heavy cream and sugar in a separate bowl until it gets very fluffy and stiff.
  7. Add the cold mascarpone cheese mixture to the whipped cream and mix until it's evenly blended.
  8. As an option, whip it a little bit more to make it thicker. This might not be necessary if you used heavy cream with higher milk fat.
  9. Clean up the sides and the bottom of the bowl at the very end.

Finish assembling the cake

  1. Soak ladyfingers and cover the bottom of the baking dish
  2. Spread about half of the cream over the first layer of ladyfingers. (I did about 40% this time because I wanted to save a little bit more cream for the second layer to pipe the cream on top)
  3. Soak ladyfingers with the remaining coffee liquids and line them over the cream.
  4. Spread the remaining cream. (Or spread some cream to fill the gaps and pipe the rest on top of it)
  5. Chill it in the fridge for at least 3 to 4 hours or overnight. The cream gets thicker as it sits.
  6. Finally, dust cocoa powder on top. Do this right before you serve since the cocoa powder soaks up the cream and gets wet as it sits longer.
  7. Use a sharp knife to cut the cake neatly.

Notes

  1. Whip the heavy cream well until it gets very fluffy and stiff to avoid the loose cream. Whipped cream starts separating if you whip too much, so pay closer attention toward the end.
  2. When you do not have the same size baking dish, you can also use a slightly bigger plate or a much larger plate for just one layer of sponge cake.
  3. You can use smaller ramekins or dishes to omit the process of slicing the cake. You can serve them right away!
  4. Use high-quality ingredients to make it taste exceptional, especially the mascarpone cream, coffee, and cocoa powder. You can taste the difference!