Cooking Classics
The Technique
Tiramisu
Savoiardi are crisp Italian ladyfingers that serve as the foundation for Classic Tiramisu. Accompany this irresistible dessert with a variety of main dish recipes including Spaghetti with Classic Bolognese, Four Cheese Manicotti, Chicken Piccata, Walnut-Browned Butter Two Cheese Ravioli & Fettuccine Alfredo just to name a few. Many versions are dusted with a bit of cocoa powder however I find that quality chocolate that has been ground in the food processor delivers a more decadent dessert. Learn how to make Classic Tiramisu in your own kitchen.
Classic Tiramisu
makes 8 servings
3 eggs, separated
5 Tbsp sugar, divided
1/2 tsp vanilla bean paste
1 {8-oz} container mascarpone cheese, softened
4 dozen {3-inch} Savoiardi
1 cup espresso, cooled
1/4 cup brandy
1 cup bittersweet chocolate morsels
Beat the egg whites using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add in 3 tablespoons of sugar & beat until stiff peaks form. Beat the egg yolks, the remaining 2 tablespoons sugar & the vanilla bean paste with a hand mixer until the sugar dissolves & the mixture holds ribbons. The color should change from a deep yellow to a pale, creamy yellow. Fold in the mascarpone cheese then fold in the beaten egg whites until light & airy.
Stir together the espresso & the brandy. Pour 3/4 cup of the mixture into a 7 x 11-inch baking dish. Organize half of the Savoiardi over the espresso. Next, top with half of the cream mixture spreading in an even layer. Dip each of the remaining Savoiardi in the remaining espresso mixture then organize them over the cream in the dish. Top with the remaining cream. Pulse the chocolate in a food processor several times until finely ground then sprinkle over the top. Cover the dish with plastic wrap. Chill 8 to 24 hours. Slice into rectangles.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Tiramisu
Classic Tiramisu is easier to make than you may think & it’s certainly a dessert worth showcasing when entertaining is in order. Prepare it up to a day in advance so the flavors truly have time to meld. Simply slice the dessert & serve with coffee for an effortless finale.
The Raw Eggs
There is a risk consuming raw eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Beat the egg whites using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add in 3 tablespoons of sugar & beat until stiff peaks form. Beat the egg yolks, the remaining 2 tablespoons sugar & the vanilla bean paste with a hand mixer until the sugar dissolves & the mixture holds ribbons. The color should change from a deep yellow to a pale, creamy yellow. Fold in the mascarpone cheese then fold in the beaten egg whites until light & airy. Stir together the espresso & the brandy. Pour 3/4 cup of the mixture into a 7 x 11-inch baking dish. Organize half of the Savoiardi over the espresso.
No. 2
Next, top with half of the cream mixture.
No. 3
Spread in an even layer.
No. 4
Dip each of the remaining Savoiardi in the remaining espresso mixture then organize them over the cream in the dish.
No. 5
Top with the remaining cream.
No. 6
Spread in an even layer.
No. 7
Pulse the chocolate in a food processor several times until finely ground then sprinkle over the top. Cover the dish with plastic wrap. Chill 8 to 24 hours. Slice into rectangles.
The Tune
“With You Anywhere You Are” Doris Day
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Be sweet.
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