Tiramisu

Tiramisu, the name itself is delicious. Small things put together, make a tasty dessert. Great for dinner parties, cause you can make it a day before and get on with other dinner courses. Tiramisu is always a hit in crowds. Well, this time I made tiramisu for my husband’s birthday.

We can make tiramisu in two different ways. One with egg whites and other with whipped cream. Both the method tastes awesome, but using egg white makes the tiramisu much lighter. Here I have used whipped cream.

Ingredients

235 ml of heavy whipping cream

8 oz of Mascarpone cheese

¼ cup of sugar

2 tsp of vanilla extract

4 egg yolks

2 tbsp of instant espresso

2 cups of hot water

1 pack of Italian ladyfingers (for 5 servings)

11″ X 6″ pan (use your preferred size)

Preping,

Whip the heavy whipping cream until you get soft peaks. Store in the refrigerator and follow with the next step.

Note: The cream will stick to the bowl when it is still turned upside down. Make sure not to over beat.

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Beat egg yolk, vanilla extract and sugar. Double boil over simmering water stirring continuously, until the mixture turns pale yellow. Using a hand mixer makes the work easy.  This will take about 8-10 mins. Keep it aside and let it cool down.

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Mix 2 tbsp of espresso to hot water with a dash of vanilla extract or brew fresh espresso. Soak the ladyfingers for about 3 seconds and place it in the pan. Cover the pan with a layer of ‘coffee soaked ladyfingers’.

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Now, beat the mascarpone  until smooth, maybe just for 2-3 mins. Mix the yolk mixture with the mascarpone.

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Fold in the whipped cream. Do not beat the whipped cream, this will deflate the whipped cream.DSC_0944

Spread a layer of mascarpone and yolk mixture over the ladyfinger.

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Nice and smooth.

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Use sieve and sprinkle coco powder over the  smooth layer of cream. Yum!!!

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Continue the layering with ‘coffee soaked ladyfinger’.

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Spread a layer of cream over the ladyfingers. Make it nice and smooth. Cover it with plastic wrap and store it in refrigerator. I know its tempting to let tiramisu set in refrigerator for about 8 hours, but wait to taste it. The more it sits, better it tastes. I would say leave it for about a day or so.

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Sprinkle some coco powder or grated chocolate.

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Serve it.

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Delicioooooooooooous!!!

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