My classic Italian tiramisu recipe has lightly sweet Cream Cheese filling layered with Savoiardi Sponge soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It’s practically perfect and totally delicious!
I love tiramisu because it has all the best things in one package: coffee, jam a super creamy but not too sweet custard and just a little chocolate! It’s one of the FIRST recipes I made as a teenage baker and has remained a favorite ever since.
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INGREDIENTS:
– Savoiardi Sponge –
3 Egg Yolks
40g Icing Sugar
3 egg whites
60g Icing Sugar
120g Cake flour or Refined Flour
*180℃ 20min.
– TIRAMISU CREAM –
2 Egg Yolks
40g Icing Sugar
20ml Milk
150g Cream Cheese or mascarpone
150g Whipping Cream
40g Jam
10 + 8g Gelatin
ESPRESSO (100ml)
Coffee
Hot Water
GARNISHING:
Cocoa powder
Cream
Cherry
* Preheating is necessary. Even if the recipe was written without “preheat oven …”, you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
PROCESS :
Savoiardi Sponge:
* Take bowl add egg yolk and sugar, mix it well
* Take another bowl add egg white and icing sugar, whisk with the help of electric whisk at medium speed, sugar add in 2 batches, whisk until harden and looks like whipped cram
* Add yolk mixture in egg white, whisk again for few minute at medium speed.
* Shift and add flour in egg mixture, mix it well with cut n fold method, make sure do not over mix the batter.
*Spread batter in baking tray and bake at 180°C for 20 to 25 min.
Tiramisu Filling:
* Place the egg yolks, sugar and milk in a medium glass bowl, or the bowl of a double boiler, then whisk together until combined. Place over a pot of simmering water making sure that the water does not touch the bowl. Whisk over heat until the mixture is thick and light yellow in color. This is the sabayon depending on if you want to go the Italian or French route. It’s the custard that will set and hold your tiramisu together so take your time and whisk, whisk, whisk!
* Pour the sabayon into the Cream cheese and mix until well combined. and set aside.
* Fold the whipped cream into your cream cheese mixture then add gelatin, again mix well and set aside.
* Take Mix fruit jam in bowl add gelatin, whisk well and set aside.
* In a medium bowl combine instant coffee and hot water prepare Quick espresso.
Layering:
* Cut sponge in shape of cylindrical ring.
* Take cylindrical ring place sponge base on it.
* Time to dip those Sponge ! These cookies soak up liquid fast so they only need a quick second or two for each side. You want the centers to be dry since they will absorb moisture from the cream cheese filling and you want some structure for your tiramisu.
* Then spread jam filling on base, spread well with the help of spoon.
* Add cream cheese filling after adding jam layer, again spread well.
* Repeat same process for another layer.
* Set Tiramisu in refrigerator for 5 to 6 hours
Tiramisu Mousse:
* Cut leftover sponger in small dices.
* Take 3 class and repeat same process for tiramisu mousse as per above recipe.
*Set in refrigerator for 5 to 6 hours.
Garnishing:
* Demold the ring, then dust cocoa powder on top of tiramisu.
* Same for mousse.
* Garnished with cream and cherry.
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