Welcome to How To Cook That I am Ann Reardon
This weeks dessert and after many many requests is tiramisu.
Now if you are new to how to cook that we have dessert one week, followed by cake followed
by chocolate and you can put your requests in the comments below.
To make your tiramisu first you need to put your egg yolks and sugar into a bowl and whisk
them together.
For the printable copy of the recipe with all of the recipe quantities that you need
just go to the website howtocookthat.net there is link in the description below the video.
Then put a saucepan on the stovetop with a little water in the bottom and let it boil.
And then rest your bowl on top of the saucepan so that it traps most of the steam underneath
the bowl.
So that it gently heats up those egg yolks and sugar.
Continue to stir those and what we are doing here is we are heating up the egg yolks so
that we can cook them and we can basically kill any bacteria off.
So we need to keep stirring it once its got hot for about 10 minutes to allow time for
that to happen.
Then we want it to be completely cool.
So to speed up that process I like to place the whole bowl into a sink of cold water and
just stir it occasionally until it's cold.
Once it is cool it will look like this.
It will be pale it will be thick and it will create ribbons as it falls back into the bowl.
When you lift up that whisk you just see those ribbons going back into the mixture.
At this point you want to add your mascapone cheese and fold it through using a spatula.
Now if you do this while your mixture is still warm the mascapone is just going to melt so
you don't want to do that it has to be complete cold before you stir it through.
If you can't buy mascapone cheese where you are, you can make it using cream.
If you take 600ml of cream and add 3 teaspoons of lemon juice and stir it together.
Then heat that up until its just at boiling you can do that in the microwave.
And then pour into coffee filters and have them sitting in a sieve.
ANd then put the whole thing in the fridge overnight.
Now the result will not be as thick as store bought mascapone so while it is fine to use
in this dessert it would not be suitable for use in frosting recipes because it still has
too much water in it.
Now you need to make your coffee mixture and this is where the real variation in flavours
comes in.
You can add some marsala, you can leave it plain and you can make it as strong as you
want it.
Then take your sponge finger biscuits or salvadori and dip them into the coffee.
I just like to dip them quickly and take them out, the longer you leave them the more they
will absorb and the stronger coffee flavour your dessert will have.
The coffee mixture also where you can vary how strong this desserts going to be.
You need 1 cup of liquid and I've made it four times as strong as you'd make a normal
cup of coffee and this will only give you a mild flavour in the dessert.
So if you want that intense coffee hit with each mouthful you need to make it really really
strong.
Place a layer of the fingers across the base of your dish, and then cut them down to size
if you need to to make them fit neatly.
And then spread over a thin layer of that thick mascapone mixture.
Then add another layer of fingers.
If you are serving this dessert to kids then I suggest you use decaffinated coffee and
skip the marsala.
You can make your own sponge fingers for this recipe but unless I am making a gluten free
version for one of my friends with coeliac disease then I just use store bought ones
because they are convenient and they are easy to use.
Add another layer of mascapone followed by fingers and topped with a final layer of macapone.
You can top your dessert with a sprinkle of cocoa powder or if you are like me you might
prefer to put milk chocolate on top.
To make that just temper your chocolate spread it out on a tile or the bottom of a clean
baking tray and let it just start to set up at room temperature.
ANd then use a spoon and run it across the top leaning the spoon forward will help you
get some sort of rough curl and if you lean it back more you'll get more fans of chocolate.
Then sprinkle that over the top of your dessert.
Refrigerate that for at least a couple of hours to let it set up before serving.
If you want to make individual serves you can dip the fingers into the coffee mixture
and then just put them on a plate to let it soak in a bit.
Place them onto a clean plate and pipe dots of the mixture across it, top with the next
one, add dots of the mixture on top of that and then just top with a strawberry and some
chocolate on either side.
I like to add a strawberry on top just so you have that contrast in colour just take
your strawberry cut off the green bit and then slice down but not all the way through
the strawberry.
And then do that in equal portions across it and then you should be able to fan it out
and then you can put that on top of your tiramisu slice.
Join me next week for the chocolate sphere tutorial off the instagram cake and if you
are new to How To Cook THat make sure you subscribe, there is a new video every friday
and you can put your requests in the comments below.
Have a great week, Bye [music by youtube.com/setsailtv]