Avoid Last-Minute Stress: Tiramisu, Ultimate Make Ahead Dessert!
Don't stress about dessert! Learn how to make Tiramisu, the ultimate make ahead dessert. This no-bake, delicious dessert is perfect for any occasion and will save you time and stress in the kitchen. Watch now to discover this easy and delicious recipe that will impress your guests and leave you feeling relaxed at your next event!
Visit the website for step by step instructions: https://www.bostongirlbakes.com/tiram...
Equipment
9x13 pan - https://amzn.to/489e14D
Stand MIxer - https://amzn.to/49p1c7f
Mixing bowls - https://amzn.to/495ZmZ1
Ingredients
2 cups (480 ml)strong brewed coffee or espresso
5 Tablespoons rum divided
6 large egg yolks
⅔ cup (134 g) granulated sugar
¼ teaspoon salt
1 ½ pounds mascarpone cheese 3 cups
¾ cup (180 ml) heavy cream, chilled
1 teaspoon vanilla extract
14 ounce ladyfingers 42 to 60 depending on size
3 Tablespoons Dutch processed cocoa
¼ cup semisweet chocolate, grated
Instructions
1. Stir coffee and 2 tablespoons rum together in a bowl and set aside.
2. In a large bowl set over a pan of simmering water, whisk the egg yolks, salt and sugar continuously together for about 10 minutes. Remove from the heat and set aside to cool.
3. Using a stand mixer fitted with whisk attachment, whip the mascarpone and remaining 3 tablespoons of rum together until smooth and fluffy.
4. Continuously beat in the cooled egg mixture on medium speed until no lumps remain, scraping down the bowl as needed. Transfer mixture to a bowl and set aside.
5. In the same stand mixer bowl, or a second large bowl, whip heavy cream and vanilla on medium speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, about 1-3 minutes.
6. Using a spatula, fold one-third of the whipped cream mixture into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
7. Quickly Dip each ladyfinger quickly into the coffee mixture, roll to coat, and transfer to a 9x13 mixture. Arrange soaked cookies in a single layer in a baking dish.
8. Spread half of the mascarpone mixture over ladyfingers with a spatula and smooth surface. Dust the mascarpone with half of the cocoa.
9. Repeat with a second layer of ladyfingers and spread the remaining mascarpone mixture over the ladyfingers and dust with remaining cocoa powder. Cover and refrigerate for at least 6 hours up to 24 hours. Garnish with grated chocolate.
Notes
Storage: Store tiramisu by transferring it to an airtight container or wrapping it tightly with plastic wrap. This prevents the smell of other foods from contaminating your tiramisu. Place in the fridge. It can last up to 3 days. Consume as soon as possible or it will turn too soggy.
Freezing: Yes, you can freeze tiramisu. Transfer to a freezer-safe airtight container or freezer-safe bag or cover tightly with plastic wrap. Place in the freezer for up to 3 months. To thaw frozen tiramisu, transfer it to the fridge overnight or for 24 hours, depending on the size of the frozen tiramisu.
Coffee: You can use coffee, espresso, or even try cold brew! Just bring it to room temperature. For a stronger coffee flavor, add 1 tablespoon espresso powder to the coffee mixture. Make sure the coffee isn’t hot, or it will make the ladyfingers mushy.
Alcohol: You can use light or dark rum, or another alcohol of your choice such as brandy, whiskey, marsala wine, frangelico, Kahlua, or omit completely.
Mascarpone: Do not allow the mascarpone cheese to warm to room temperature before using it as it has a tendency to break. If you can’t find mascarpone, you can use cream cheese instead (it won’t have quite the same taste, but will work).
Ladyfingers: You want to use hard not soft ladyfingers.
Cocoa: I prefer Dutch cocoa because it isn’t as acidic as natural cocoa powder
