Hi Bold Bakers.
We are back with another recipe in the series, 100% From Scratch.
We already made a lasagna 100% from scratch.
This week we are making tiramisu.
I'm talking mascarpone, ladyfingers, everything.
Here's how to do it.
The first thing we want to do
is make our mascarpone cheese, because this is going to take the longest.
So here in a heavy bottom saucepan, I'm going to put it on to a medium heat.
And I'm going to add in my heavy whipping cream.
So what we want to do
is let it come to a simmer and then we can move on to our next step.
Once it's simmering like this, we are going to stir in our lemon juice
and almost automatically, do you see that?
It'll start to thicken.
Now what we're going to do is just let it continue to simmer.
Give it a little bit of a stir.
That lemon juice is going to help to set the cream.
And we're going to let this sit here
and reduce for around, I usually time it around 13 to 15 minutes.
So it has reduced quite a bit.
You will see the color change and it will get really lovely and thick.
So we're going to keep a close eye on it until it's ready.
So a common question is what's the difference
between mascarpone and cream cheese?
There's a big difference.
My recipe for cream cheese is just milk and lemon juice,
and it's curdled and separated and then whipped.
Mascarpone is cream and a little bit of lemon juice.
And it's not curdled.
It's thickened with the cream.
So there's a big difference there.
So a lot of people ask, can I use cream cheese
instead of mascarpone in a tiramisu?
And I would say, don't do it.
Mascarpone is so creamy and delicious and velvety.
It's not the same as cream cheese in this recipe.
So this has been 30 minutes. And look at the color of that.
It's gotten a yellowy kind of rich, creamy color.
It has reduced and thickened a lot, as you can see,
and it coats the back of a spoon really well.
I'm going to remove this from the stove and head over to our countertop.
So waiting for me, I have a bowl with ice water.
I'm going to pop my pot into there and this will cool down
our mascarpone really fast and it will also help it thicken.
Let it sit here for a few minutes, giving it a stir every so often.
Okay, look at that. Beautiful.
Nice and thick. Here’s what we're going to do.
I have a bowl, a sieve, and some cheesecloth.
I'm going to pour our mascarpone into that.
See how thick that already is.
I’m going to cover that over and I'm going to pop this into the fridge overnight
and just let it hang and thicken, and then it'll be ready for our recipe.
Lucky for us, I prepared one yesterday.
I hung it overnight.
And this is what your mascarpone should look like.
Check that out.
Wow. There's something so satisfying about making your own homemade ingredients.
Look how beautiful that mascarpone is.
Really thick and creamy.
This is going to be fantastic in our tiramisu from scratch.
Okay, so what I'm going to do is put this back into the fridge.
The next step we're going to do is make our ladyfingers from scratch.
Really, really lovely.
So for those who haven't made ladyfingers before, this is a fantastic recipe.
They're really easy to make at home and really satisfying too.
So here I have a stand mixer.
You can also use an electric hand mixer.
I'm going to add into this my egg yolks.
And then next we are going to add in just roughly around half of your sugar
there, cquarter cup. Now we're going to turn it on to a high speed
and let it whip up until it's really lovely and thick.
So you're talking around 3 minutes or so on high.
I don't speak Italian, so forgive me, but Ladyfinger in Italian is Savoiardi
so often you will see that written in a recipe for tiramisu over ladyfingers.
Or you can call them lady hands as my three year old does.
Either those will work perfectly fine.
So this is looking lovely and thick.
Look at this.
So I'm going to put this into a nice clean bowl over here.
I'm going to rinse out this bowl and the whisk,
and then we're going to whip up our egg whites.
Into our mixer here we go.
Room temperature again, like I said, now we are going to whip this up
on high speed
until they're soft peaks.
So this just takes a few minutes.
So after about 2 minutes or so, your egg whites will have thickened.
You’ll start to see them ripple.
At this point, we slowly dust in our sugar a little bit at a time.
You’ll start to see your egg whites get thicker and thicker.
Once the sugar is in there I like to give it a few more seconds
and then you'll see this is lovely and thick
and it gets kind of glossy and shiny too.
So here's what we're going to do.
You might have noticed I have a metal spoon.
Now, I was trained many years ago
in pastry to do things the classical French way.
And this is what you do when you're incorporating
egg whites or two mixes together when you're trying to keep in the air.
You use a thin edge metal spoon because it's nice and thin,
and when you go to fold in one into the other,
you're not knocking out the air with a thick spatula.
You have a nice thin edge, and just slice right through it.
And do it gently.
Like, what's the point in incorporating and doing all that work
if you're going to knock it out with a big, thick spatula?
So look at that.
Beautiful.
Lovely and thick into your egg yolk mixture.
The egg whites are almost completely folded in.
So here's what we're going to do at this point.
I'm going to stop here.
I have my flour, all purpose flour
and we are going to sieve this into our mixture.
Now, you do not often see me sieving things.
I sieve powdered sugar, I sieve cocoa powder.
And when making certain again classical French recipes like a genoa
sponge, ladyfingers or something like that,
where you're trying to incorporate air and make it as light as possible,
we sieve our flour. It’s very important.
I know I sound like a teacher here,
this is what you have to do sieve your flour, but just do it.
It does make a big difference.
Let's go back in with our metal spoon and just fold
those ingredients together until the flour is combined.
Resist the urge to keep on folding in.
You want to do it until just combined.
Before you started making your ladyfingers, you would have prepared
two trays just like this with parchment paper.
Now here's what I do as a really simple guide,
I draw with some pencil three and a half inch lines on the trays,
so it will just guide us to help us to do very straight ladyfingers.
So you want to make sure that when you do that, you turn over the parchment.
So you're not doing this with the pencil side up near your food.
I have a piping bag fitted with a round
nozzle; a medium nozzle.
Now all you want to do is just follow the lines, put
some pressure on the piping bag and do your ladyfingers.
I know it's hard, but try and do even pressure
and keep the ladyfingers the same thickness.
This takes a little bit of practice.
Just so you know, your first one is always a little bit of the the janky one.
Okay.
I’m realizing they’re looking a little bit like caterpillars, but when they bake,
they're going to be lovely and smooth and beautiful.
Let's get them into the oven now.
We don't want to hang around with these guys.
Bake your Ladyfingers on convection, which is fan assist,
at 350 degrees Fahrenheit, 180
degrees Celsius for 14 to 15 minutes.
We want to get them nice and light golden brown.
So there you go.
These bake really fast because we have a nice high temperature.
So these look good, nice and light golden brown.
I have to say, I'm pretty proud of my piping skills, these are pretty straight.
So I'm going to set these over to the side
here and move on to our next step, which is our mascarpone mousse.
So for our mascarpone mousse, it's actually a similar technique
to the ladyfingers, which is kind of funny.
Here in my stand mixer, you can also do it using an electric hand mixer,
we're going to add in our room temperature egg yolks.
And into this we're going to add in all of the sugar, crank our machine up to high
and let it just whip up until it gets really nice and thick.
So around 5 minutes or so, even thicker than the ladyfingers.
So this is perfect.
Now let's add in our mascarpone.
Give it another quick mix, you'll see it get lovely and thick.
Then we'll take that out of the bowl and set it over to the side
in a different bowl.
I'm going to rinse the bowl and the whisk and then whip our egg whites.
Now whip your egg whites on high speed until you get stiff peaks.
Now we're going to add in our whites into our mascarpone mix
and with a metal spoon again, gently fold one into the other.
Be careful not to over mix this.
Just combine in those egg whites.
Notice that your mascarpone mix gets lovely and light and fluffy.
Okay, gorgeous.
That was the last thing we had to make before we assemble.
So let's get everything that we've made and bring it all together.
So assembly time here, I have a nice nine by 13 inch.
This is a piece of Irish pottery.
Nicholas Moss, which I absolutely love.
I have my plate of ladyfingers.
I have a mixture here of coffee.
And I added in brandy, If you don't drink alcohol, feel free to leave it out.
But you want a nice strong coffee in there.
And here is our mascarpone mix.
So this could not be simpler. Here's what we're going to do.
Take our homemade ladyfingers, give them a dunk a few seconds in there
and then into your dish.
Dunk, one, two, three.
Let them soak, but not too much.
We don't want to get them all soft and mushy.
And just keep on dipping and layering into the bottom
of your dish.
Once you have layered ladyfingers on the bottom,
we are going to take roughly a third of our mascarpone mix
and spread it on top of the fingers.
Now we want to repeat exactly what we did two more times.
So this recipe is actually part of our series, 100% from scratch.
Now, a few weeks ago, we made a lasagna 100% from scratch.
It was absolutely delicious.
And it got such a great response we thought, like, what else can we make
100% from scratch?
So we're going to make this, and then soon, in a few weeks,
we're going to make a cheesecake 100% from scratch.
So keep an eye out for that.
And we're done.
So here's what you want to do with a tiramisu.
You put it into the fridge
and let it set and firm up and soak and all those flavors marry together.
And the texture gets really lovely.
So I'm going to cover this, put it into the fridge
for a minimum of 4 hours, and then it's ready to serve.
Just a note.
I wouldn't leave it longer than 24 hours otherwise it gets a bit soggy.
Just before you serve your tiramisu, dust it
generously with some cocoa powder on top.
Now you have a lovely showstopping dessert completely made from scratch
to feed a crowd.
Without a doubt, this is a family favorite dessert
that everyone's going to love.
This tiramisu is next level, and you'll know that from the moment you
bite into it.
Ladyfingers are so lovely and they're soft and spongy.
And that homemade mascarpone mousse with homemade mascarpone,
super creamy, rich, subtle flavor, then the cocoa on top.
It has everything you would want in a dessert.
I'm having a lot of fun doing this series.
Let me know in the comments below
what other recipes you'd like to see me make 100% from scratch.
I'll see you back here again really soon.