Tiramisu
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have a few little secrets that’ll make it the prettiest Tiramisu you’ve ever seen (or tasted). NOTE: Please start this recipe the night before you need it. Also, you can make caster sugar (aka superfine sugar) by putting some in a coffee grinder or blender and pulsing.
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Tiramisu
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have a few little secrets that’ll make it the prettiest Tiramisu you’ve ever seen (or tasted). NOTE: Please start this recipe the night before you need it. Also, you can make caster sugar (aka superfine sugar) by putting some in a coffee grinder or blender and pulsing.
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Servings Prep Time
8 people 35 minutes
Passive Time
8 hours
Ingredients
  • 4 eggs , separated
  • 1/3 cup superfine sugar
  • 24 oz marscapone cheese
  • 40-60 lady fingers
  • 2 tsp unsweetened cocoa powder
For the dipping liquid:
  • 2 cups water
  • 3 Tbsp instant espresso
  • 3 Tbsp rum
Servings: people
Units:
Instructions
  1. First, mix up the instant espresso with warm water and rum, preferably in a small bowl.
  2. Next, divide the egg whites and yolks into 2 separate bowls (the larger being for the yolks). Whip up the egg whites with half the sugar, until it looks like a soft cloud.
  3. Then – without washing the beaters – mix the rest of the sugar with softened marscapone and egg yolks. Softening the marscapone on the counter makes it whip up smoother, so you don’t get lumps. Lumps in tiramisu are about the only way you can mess it up. It’ll still taste good, though.
  4. Next, fold the whipped egg whites into the marscapone mixture.
  5. Once it’s light and fluffy, get your trifle bowl out and begin layering the tiramisu.
  6. First put a layer of the whipped marscapone mixture into the bottom of your trifle bowl. Then add a layer of lady fingers… each lady finger gets dipped into the coffee mixture before going onto the tiramisu. Now, here’s the thing. You don’t want soggy tiramisu. If your tiramisu squishes and oozes coffee when you cut it, you dipped the cookies too much, for too long. I recommend kissing each side of the cookie to the surface of the coffee – that way the lady fingers soak up just enough coffee flavor, without making the tiramisu soggy. So, go ahead, let your cookies kiss the coffee.
  7. Keep alternating between a cookie layer and a marscapone layer, until the trifle bowl is filled. Finish with the marscapone mixture and a dusting of unsweetened cocoa powder. Refrigerate overnight to let the flavors develop.You’ll end up with the prettiest tiramisu trifle. (Especially after you dust the top heavily with unsweetened cocoa powder).