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Authentic Bakery Style Tiramisu (w/shortcut!)

August 19, 2016
Tiramisu

Tiramisu is just one of those staple desserts that everyone needs to know how to make (in addition to Chocolate Chip Cookies and Red Velvet Cake, of course). However, a lot of people are scared away and think it is a complex, fancy, Italian dessert and would rather just pick one up from the bakery. Tiramisu can be a little time consuming if you are sticking to traditional methods and heating your egg yolks, chilling them, than mixing your filling and assembling the cake. But I actually prefer a simpler method that yields an even better tasting Tiramisu…

 

Instead of heating your egg yolks in a double boiler, then waiting an hour for them to chill, skip the heating step all together and use either organic or pasteurized eggs. This gives your tiramisu that really creamy, authentic taste that egg yolks provide, without all the fuss of heating them. The heating process is essential to kill off all the bacteria that conventional eggs may have, however, if you use organic or pasteurized eggs, you don’t have the same safety concerns.

 

Tiramisu

I’ve made Tiramisu both ways, heating the yolks and using raw yolks and I prefer the taste of the raw yolks far more than not. The texture and flavor are so much creamier and thicker with the latter. Plus, when you skip the heating stage, this tiramisu actually comes together fairly quickly. Simply make your filling, assemble, and allow to chill overnight. I love that there is no heat involved making it the perfect summer dessert. And bonus- less work for you to do when company comes over!

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Tiramisu

Ingredients for Bakery Style Tiramisu:

1 1/2 cups espresso, room temperature
4 tablespoons Kahlua liquor (or dark rum)
2 tablespoons sugar
6 large egg yolks (organic or pasteurized)
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons dark Rum
1 1/2 lbs mascarpone (24oz)
3/4 cup heavy cream, cold
25-30 dried ladyfingers (I use the Forno brand)
Cocoa, for dusting

Tiramisu

Directions for Bakery Style Tiramisu:

In a short flat dish, mix together espresso (you can sub instant espresso if you don’t have a machine), 2 tablespoons sugar and Kahlua liquor. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, whisk egg yolks until just combined.

Tiramisu

Add in salt and sugar and whisk on high for approximately 2 minutes until thick and pale yellow. Scrape down bowl a few times in between to make sure it is thoroughly combined.

Tiramisu
Add in 3 tablespoons dark rum and mix again.
Add in mascarpone cheese and mix on medium-high speed until no lumps remain, approximately 1-2 minutes. Transfer mixture to large bowl and set aside.

Tiramisu
In the same (now empty) mixer bowl, beat heavy cream for 2-3 minutes until stiff peaks form. Fold the whipped cream into the mascarpone mixture. Set aside.

Tiramisu
Working with one ladyfinger at a time, submerge into espresso mixture and roll. (The process should take no longer than 3 seconds or else the ladyfingers will soak up too much liquid and become soggy.)
Layer the ladyfingers into your casserole dish (mine was 10″x8″), or a 10″ springform pan in the fashion below, and top with half of your mascarpone mixture.

Tiramisu

Tiramisu
Dust a layer of cocoa and repeat with second layer of ladyfingers and remaining mascarpone mixture.

Tiramisu

*There are so many different ways to assemble and present your Tiramisu. Here I played around with a few ideas to give you some inspiration. Using a piping bag and round tip #5, pipe remaining mascarpone mixture in big round circles before dusting with Cocoa.

Tiramisu

Tiramisu

Tiramisu

Tiramisu

*Using a vegetable peeler, shave off big chunks from a chocolate bar and use that to top your tiramisu instead of cocoa.

Tiramisu

Tiramisu

* Or just make it the classic and traditional way! Always a crowd favorite and a lot less fuss! 

Chill 6 hours or preferably overnight. Serve cold.

**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

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Authentic Bakery Style Tiramisu (w/shortcut!)

Ingredients

  • 1 1/2 cups espresso, room temperature
  • 4 tablespoons Kahlua liquor (or dark rum)
  • 2 tablespoons sugar
  • 6 large egg yolks (organic or pasteurized)
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons dark Rum
  • 1 1/2 lbs mascarpone (24oz)
  • 3/4 cup heavy cream, cold
  • 25-30 dried ladyfingers (I use the Forno brand)
  • Cocoa, for dusting

Instructions

  1. In a short flat dish, mix together espresso (you can sub instant espresso if you don't have a machine), 2 tablespoons sugar and Kahlua liquor. Set aside.
  2. In the bowl of a stand mixer fitted with whisk attachment, whisk egg yolks until just combined. Add in salt and sugar and whisk on high for approximately 2 minutes until thick and pale yellow. Scrape down bowl a few times in between to make sure it is thoroughly combined.
  3. Add in 3 tablespoons dark rum and mix again.
  4. Add in mascarpone cheese and mix on medium-high speed until no lumps remain, approximately 1-2 minutes. Transfer mixture to large bowl and set aside.
  5. In the same (now empty) mixer bowl, beat heavy cream for 2-3 minutes until stiff peaks form. Fold the whipped cream into the mascarpone mixture. Set aside.
  6. Working with one ladyfinger at a time, submerge into espresso mixture and roll. (The process should take no longer than 3 seconds or else the ladyfingers will soak up too much liquid and become soggy.)
  7. Layer the ladyfingers into your casserole dish (mine was 10"x8") and top with half of your mascarpone mixture.
  8. Dust a layer of cocoa and repeat with second layer of ladyfingers and remaining mascarpone mixture.
  9. Chill 6 hours or preferably overnight. Serve cold.
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Tiramisu

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