Hey guys it's Joanne from Fifteen Spatulas, and in today's video we are going to make
tiramisu.
And I actually have two versions of tiramisu for you today because I'm collaborating with
my friend Barbara from the Buona Pappa channel.
Her Youtube channel is full of recipes that you can make for your babies or your young
children, so she's going to do a baby fruit tiramisu, I'm going to do the traditional
espresso tiramisu.
Let's get started.
I have three egg whites in this bowl, and I have six egg yolks in this bowl.
So we're going to add about 3 tablespoons of sugar to each of these, and we're going
to whip both of them up.
But let's go ahead and start with the egg whites.
Just take a hand mixer, or you could do this in the stand mixer as well, we're going to
whip this to stiff peaks.
After a couple minutes you can test for stiff peaks by lifting the beaters straight out
and flipping it up.
You can see this little peak right here stands up on its own, so egg whites are ready.
We're going to move on to our egg yolks.
You can always go from egg whites mixing to egg yolks, but don't go the opposite way,
otherwise the fat from the egg yolks will cause the egg whites to not whip up.
So we're going to whip this together until the egg yolks get pale and frothy.
You know the egg yolks are properly whipped when you see all these little bubbles on the
surface, and it's a light pale yellow color.
Next you're going to add two tablespoons of amaretto liqueur, and an 8oz tub of room temperature
mascarpone cheese.
Love how thick and creamy this stuff is!
So the reason you want to make sure this is room temperature is it will whip in a lot
easier than cold mascarpone.
Now to finish off our cream, we're going to take our stiff egg whites from earlier, and
we're going to stir it in gently into the egg yolk mascarpone mixture.
Just kind of stir in the first little spoonful, then after that you can fold it in by going
into the center and coming back out the side, in circular motions like this.
We're lightening this mascarpone cream.
Now it's time to assemble everything.
So I've got a cup of freshly made espresso that I let cool to room temperature.
I'm going to add two tablespoons of amaretto.
You could also do frangelico, or some kind of coffee liqeuer, those would all be very
nice.
Give that a little stir.
And real quick, one thing I'll say is it's really important to use freshly made espresso.
Instant espresso powder does not taste good, I have tried.
So if you don't have an espresso maker, just go to Starbucks or your local coffee shop
and ask them to make some espresso for you.
So I'm using storebought ladyfingers, I like them better than making my own, which is kind
of funny because normally it's the opposite, I like homemade better.
But these are imported from Italy, they have a really nice texture and dryness that soaks
up the espresso really well.
You take your ladyfinger and dunk it into the espresso just for a couple seconds.
You want to do it long enough for it to soak up a good amount of that espresso, but you
don't want it to get soggy or break.
Usually somewhere in between 2-5 seconds depending on how dry your ladyfingers are.
And you take them and line them up side by side in a glass dish.
Once you've got a full layer of ladyfingers on the bottom, take your mascarpone cream
and pour an even layer of it on top.
Once you've finished layering everything up, put a lid onto your tiramisu and stick in
the fridge for 6 to 8 hours.
I know it's a long time to wait but it's really important to have that time, to let the ladyfingers
soak up the mascarpone cream and let all the flavors meld together.
After you've given the tiramisu at least six hours in the fridge, just dust the top with
some cocoa powder, and then it's ready to serve!
You can get this full recipe on my website fifteenspatulas.com, I put a link in the description
below.
Don't forget to subscribe to my youtube channel, and to Barbara's as well.
I put two links in the screen above.
Head over to my friend Barbara's Youtube Channel to watch her baby fruit tiramisu, I'll see
you next week with another cooking video, thanks for watching!