- Hey, guys. Today I'm gonna share with you
one of the recipes that you guys
keep requesting over and over again.
So I thought it was high time to get to it,
homemade tiramisu.
I love homemade tiramisu!
It is one of the easiest desserts to make
because it can all be made the day before.
In fact, it's even better if you make it the day before.
How great is that!
Now, traditionally, tiramisu is made with ladyfingers,
which are a spongelike cookie that you can find
at Italian markets, and sometimes fancier supermarkets.
But I always have a hard time finding them,
and I live in a big, major city.
So I thought if I had a hard time finding them,
you probably would too.
So I thought, wouldn't it just be great
if we could make our own version of a ladyfinger.
And that's what we're going to do with just
simple ingredients you can find at any grocery store.
So the first thing we're going to do is
whip together some eggs and some sugar.
You really need an electric mixer for this
because you wanna make sure that
those eggs get nice and fluffy.
It's going to take about five to seven minutes.
Once it reaches that stage, then go ahead
and add some vanilla, and give it another good whisk.
In a separate bowl, you're going to mix together some flour,
some baking powder, and a little bit of salt.
Go ahead and whisk that up until it's combined,
and then set it aside.
Then, in a separate container, you're going
to add some milk and some olive oil.
I just go ahead and mix them together seeing as how
they're both going in at the same time.
It doesn't really matter, it'll save you a dish to wash.
Add the flour mixture in thirds
alternating with the milk and the oil mixture.
So you just do a little bit of flour,
a little bit of oil and milk,
and continue that way until everything is combined,
and you have a beautiful batter on your hands.
I always like to pour batter into the center of the pan
because, then that way, you can work your way out
and be sure that you're getting a nice, even layer.
Now you may be thinking, "Oh, it doesn't look like
there's enough batter for this pan."
But trust me there is, and we're not
looking for a big, thick cake.
We're really just looking for a thin cake.
Because remember we're going to make
two layers of it for our tiramisu.
The final step is just to take that pan
and give it a good whack on the countertop.
You wanna do that because there are
a lot of air bubbles in this batter
because we've whipped those eggs so much.
You're gonna pop your cake in the oven
for about ten minutes.
While our cake is baking, we're
gonna prep our coffee mixture.
So, traditionally, tiramisu is made with espresso,
and if you have an espresso machine,
this is a great time to use it
because it really adds a wonderful flavor.
But I get that not everybody may have an espresso machine,
so you can also use just really good, strong coffee.
So you wanna go ahead and transfer your espresso
or your coffee into a shallow dish.
You don't want it to be too deep
because we are going to using this vessel
to dip our cake into, and if it's too deep,
your cake is just gonna kinda sink to the bottom,
and it'll be harder to get out.
Now here are two tips to make this dessert
a little bit more family friendly:
Tip number one is to use decaf espresso or decaf coffee.
That way, if you have children around
and they wanna try it, they're not gonna be
bouncing off the walls from all the espresso.
The other thing that I do is, instead
of using rum, I'll use rum extract.
So that's the next step in this process,
is that I do think the flavor is enhanced
with a little bit of rum extract.
Now, if you do drink and there are
no children around, go ahead and use real rum.
That's also good too.
Then we're just gonna set this mixture aside.
Then when your cake is completely cooled,
you're gonna go ahead and cut it into rectangles.
These will become our ladyfingers.
You're just gonna pile them on a plate
and get them ready for their coffee bath.
Now we can get on with making the filling for our tiramisu.
So we're going to whip together
some heavy cream,
some powdered sugar, and some vanilla.
Go ahead and whip that up just
until stiff peaks form, and then transfer your whipped cream
to a separate bowl, and then pop it in the fridge.
We're gonna use it a little bit later, but you wanna keep it
refrigerated until you need it.
Now here's where it gets controversial
because most often tiramisu is made with raw eggs,
raw egg yolks and raw egg whites,
and that is what makes it so delicious and fluffy.
You've all been to those Italian restaurants
where you bite into the tiramisu,
and you feel like you're eating a cloud.
Chances are it's because of the raw eggs.
So I did some experimentation because
I know that there are health risks
associated with eating raw eggs,
and not everybody likes to take
that risk, myself included.
So I was able to figure out that if you use
the pasteurized egg product, which actually
has been heated to such a degree to kill
any bacteria that can cause salmonella, it actually works.
So in a clean bowl, you're going to add
the pasteurized egg product or your raw egg yolks,
whichever one you're most comfortable using,
and some sugar.
Go ahead and beat that up just until it doubles in volume,
and becomes really nice and fluffy.
Now if you're using raw eggs, the real egg yolks,
it'll only take about five minutes to reach this state.
If you're using the pasteurized egg product,
it will take you a good 15 minutes.
Now just hang in there because
when I tried it the first time,
I did it for about 10 minutes, and I kept thinking,
"Oh, this isn't gonna work!"
And then I got kinda sidetracked and i was doing
something else, and I came back to my mixture.
Lo and behold, I had fluffy egg yolk product!
It worked perfectly, so just give it time.
It's gonna take a good 15 minutes.
Meanwhile, we're going to take out another large bowl,
and into that, we're going to add some mascarpone cheese.
You do wanna make sure it is at room temperature.
Otherwise, it can be very hard to mix
and incorporate with our whipped cream if it's cold.
And then go ahead and get your whipped cream
from the fridge, and you're gonna fold it into the cheese.
Just little by little, making sure you don't
deflate your whipped cream, but that you are
incorporating the mascarpone into the cream.
Once that's done, you're then gonna add your egg mixture,
and this is what is going to take
this filling over the moon.
You're gonna end up with a really wonderful fluffy mixture
that will make your tiramisu as light as a cloud.
So go ahead and take that egg mixture
and, just a little bit at a time,
again being careful not to deflate it,
fold it into your whipped cream mixture.
Once it's all mixed in,
now is the moment we've all been waiting for.
Let's assemble the tiramisu!
Okay, to assemble, here's what you're gonna do.
You're gonna take one piece of cake,
dip it into your coffee mixture,
just about a second on each side.
You don't wanna go any further than that
because you don't wanna have a cake
that's too drenched with the coffee.
Just a second. So if it helps you remember:
Just dip in in and go, "Bap, bap," and you're done.
You're gonna do that for about half the cake,
just until your bottom layer is completely full.
And don't worry about getting the pieces
completely tight and squared up.
It's actually better if you do have a
little bit of room in between the cake
because that beautiful filling
is going to soak into all those crevices,
and create a really delicious dessert.
You're then gonna take about half your filling,
pour it over the top, and just smooth it out
just until it's nice and covered.
To that, you're then gonna add
about two tablespoons of the cocoa powder.
Go ahead and give it a good shake.
And then on top of that, you're going to add
some grated chocolate.
I really like the addition of the grated chocolate
because I think it's good to get a little bit of texture
in a dessert like this that's pretty soft.
And then once that's done, you're gonna
add your second layer of cake.
You're just gonna repeat the exact same process:
You're gonna take the cake, you're gonna
dip it into the coffee, add another layer.
Once you've got your second layer of soaked cake down,
you're then gonna add the rest of the filling.
Go ahead and smooth it all over the top.
Add your cocoa powder,
and your bittersweet chocolate.
And, basically, the dessert is done.
The only other thing that I do is take a paper towel
just to kind of clean up the edges,
and make the dish a little bit more presentable
which will look nice when you bring it to the table.
Then, you're gonna cover it with some foil,
and you're gonna pop it in the fridge
for at least an hour or two.
I really feel that this helps the dessert firm up
because remember that filling isn't exactly firm.
But it will firm up when you put it in the fridge.
It's even better if you can do it overnight
because then all of that delicious coffee flavor
soaks into the cake, and it's even better.
When it comes time to serve, go ahead
and cut it into some generous squares,
and if you wanna be extra fancy, you could also
garnish with a chocolate covered espresso bean.
I love this recipe because it is so light,
it is so delicious, and so decadent.
And when you tell people that you have made
your own homemade tiramisu, including the spongecake,
they will be completely floored, I promise.
Go ahead and give it a try, and let me know how it goes.
And I'll see you back here next week
for another delicious recipe.
Bye!
If you like those recipes, you might also like
my homemade profiteroles, served with warm chocolate sauce,
or bananas Foster, another festive dessert
that comes together in minutes.
If you're looking for chocolate, you might like
my foolproof fudgy brownies.
Decadent for sure.