Tiramisu

I teach you how to prepare delicious home-cooked meals to share with family and friends. If you like creamy and dreamy desserts, you must try my classic tiramisu recipe. It comes together in no time and involves no frying. don't forget to hit that like button and subscribe.

Before we get started, you might want to make a big batch of espresso or really strong coffee. I use my mocha pot, so it's like a hybrid of coffee and espresso. You may also want to put a pot of water on the stove while we are beating it. Now let's make a wonderful dip for ladyfingers, starting with half a cup of dark rum. If you're doing this for kids and want to leave it out, you can. But you'll probably want to give up coffee or use decaffeinated. Things get interesting with this recipe. I add a cup and a half of my dark coffee to the rum.

It is reserved for later use. When we come down to it, it's mostly room temperature. In a large bowl, I add 16 ounces of room-temperature mascarpone cheese. It's like an essential ingredient in your tiramisu. It's like cream cheese but much milder in flavor, so you can really taste the milk. It's almost like solid cream; it's delicious. A quarter of a cup of dark rum is added to this mascarpone. Now we're going to whip it up, and you can't use the electric mixer until it's nice and smooth. And now we can put it aside. The water boils, and now we separate the six whites from the yolks and reserve the whites for something delicious, like angel food cake or Swiss or Italian buttercream. Beat two-thirds of a cup of sugar into the egg yolks. And now we put it over the boiling water for the double boiler. What we do now is basically  zabaglione. This is a light cream and forms the basis of our tiramisu.

It turns out creamy, perfectly set, and absolutely amazing without gelatin or cornflour. The egg yolks and sugar thickened. They are pale yellow. The sugar is dissolved and can be easily tested with your fingers. And it is ready to put in the mascarpone and rum. Now pour the egg yolk mixture into the mascarpone and mix until smooth. If you want, you can certainly use an electric hand mixer for this. Otherwise, this is one of my favorite desserts of all time. I actually made this instead of cake for my birthday because it's the perfect dessert. If you like creamy things, have some coffee or some dark rum. It's a symphony of flavors; I hope you make this recipe. That will be left aside for now. I actually leave it in the fridge while I make the whipped cream.

And then we add more. It's time to whip the heavy cream, so pour two cups of cold heavy cream into the bowl of a stand mixer, or a large bowl if you're using a hand mixer. And then two teaspoons of good vanilla. Whip it until it is on the stiff side and forms peaks. If you win, it becomes butter, but we want a nice body to this tiramisu. It browns so quickly, so don't go away. Just look at it. ok As always, I recommend finishing the whipping cream by hand. It gives you complete control and takes it to the level you need. It's time to fold the whipping cream into the cream. So wonderful. You have to hold back and not just dig in now, because it's absolutely delicious on its own. So tiramisu may seem like the ultimate classic Italian dessert, but it's quite modern.

The first tiramisu was in recipe books in the 1960s and became really popular in the 1980s. It's like a decadent and indulgent dessert from the 1980s. The whipped cream is all folded into my zabaglione, and now we're ready to get together. I'm so excited. It's time to start assembling the tiramisu.

But first, I want to talk about one of the main things people do wrong when making this dish. This blend is amazing. It is delicious. and I understand you want to get as much of it as you can in the dessert, but your lady fingers just need a very quick drop of about two seconds on each side. Put it there and move on. You don't want to completely saturate your ring finger because it will just be wet. Keep dipping the fingers and placing them one by one in the baking dish. If you can't find ladyfingers at your local grocery store, you have two options. First, you can buy them online and have them delivered to you easily. Or you can do it yourself. This is actually a fun cookie to make, so let me know in the comments if you want me to post a recipe for you.

Once the first layer of ladyfingers is dipped and placed in your baking dish, it's time to add half of that creamy, dreamy mixture. I use a hole to level it to an even layer, but we do everything with a trowel. Then go soak and set. The last lady's finger is there. Now we put it all over our delicious filling, making sure to cover all the lady's fingers. Now we add some cocoa powder and sprinkle a lot of cocoa powder on the surface. It will absorb some of the moisture from the mascarpone and rum and darken. If you notice all the mess in here, that's what paper towels are for. Before cooling, run a paper towel along the edge to clean everything; moist is best.

Your tiramisu is technically ready to eat, but it needs to stand overnight. So put it in the fridge. Fits perfectly and cuts beautifully. I'll show you how to quickly cut it using the magic of editing. Once the tiramisu has cooled, it's time to cut it. Use a sharp knife and some confidence, and... Cut the pieces to the desired size. Remove that piece, and the first one is the hardest, but look at those layers. very nice Put it on a plate, and you are ready to enjoy.