Hi Bold Bakers!
No matter how much time you have, there is always enough to make a Big & Bold dessert.
Today I am going to show you how you can make a decadent tiramisu in just 10 minutes.
The recipe for this dessert can be found on my website, BiggerBolderBaking.com.
Okay, we are going to start out in a large bowl.
Okay so our first ingredient is heavy whipping cream.
Now no matter what country you are in, use the cream that whips up the best.
Then into the cream we’re going to add in a little bit of sugar, just to give this a
little bit of sweetness.
Not too much.
And then of course, one of my favorite ingredients, some vanilla extract.
If you don't have this, feel free to leave it out.
But I think it adds a nice little kick to it.
So now you can use a whisk or an electric hand mixer.
What you want to do is just whip up your cream until soft peaks form.
Some cream might've sprayed around the kitchen, not just in the bowl, but that's okay.
Now into this we’re going to add in some mascarpone and that's what you put in a traditional
tiramisu.
If you don't have mascarpone don't worry, you can always mix some cream cheese and sour
cream together and I'm going to put that information on the website.
So in goes the mascarpone.
Now the next thing I like to add but if you don't want to feel free to leave it out.
A splash of brandy will just elevate the flavor of this mousse and make it that much more
decadent.
Just a little tipple, not too much.
And then we’re going to go back in with our mixer and then just whip it up together
until the mascarpone and the cream have mixed up nicely.
So now a traditional tiramisu has a mousse that has eggs in it.
But the thing about it is, that takes longer to make so if you leave out the eggs you can
make this one, which is much faster.
The good thing about it is that I know a lot of Bold Bakers out there don't actually eat
eggs so this tiramisu is probably even better for you.
Okay, it does take a few minutes but once it reaches stiff peaks and it’s nice and
thick just like this, your mousse is ready to go.
So I'm just going to set this over to the side, bring in the rest of my tiramisu accoutrements
and start to build our dessert.
So here I have some coffee that I made this morning and it’s gone cold.
Now for this recipe you can’t substitute coffee out for anything because coffee is
a very important flavor in tiramisu.
What we’re going to do is take out ladyfingers, give them a quick little dunk in there, turn
them over, and then lay it into your dish.
Just keep on going with the rest of your ladyfingers and what you want to do is just quick dunks,
you don't want to leave it in there too long because they can get kind of mushy and you
don't want that.
Just keep on going until you've covered the base of your dish.
They fit in there nice and snug.
Okay so now our next layer is our mousse, now what you want to do is take a nice, big
spoonful and just scoop it on top.
Now be generous with this, this is my favorite part.
So don't be shy.
Just cover over all your ladyfingers with a nice, thick layer.
Perfect.
Okay now that's our second layer, the next thing to do is to repeat the ladyfingers over
again so what we’re going to do is dip them in the coffee, and lay them on top of this
lovely cream layer.
In you go, nice and neat.
So now just like before, we’re going to add another thin layer of mousse on top of
this.
And we’re going to spread it all around.
Getting into all the corners.
Now we’re not doing another layer of ladyfingers, what I'm going to do is I'm gonna put the
leftover mousse into a piping bag, and then I'm just going to pipe lovely little dollops
of it on top.
Now you don't have to do this, this is just a nice added extra but it will just make it
look so beautiful.
And no one will believe that you whipped it up in 10 minutes.
Look at that.
Just like out of a restaurant.
So you don't need a piping nozzle to do this, just cut the end off your bag and just do
little dots, and like I said, if you don't want to, you don't have to.
But it just gives it a lovely finish.
Okay so now this looks really good but what’s going to make it look even better is a nice
dusting of cocoa powder and that will really just finish it off.
Do you see how something so simple like cocoa powder just transforms a dessert?
Absolutely gorgeous, and your piping skills do not have to be spot on, which is lucky,
because mine aren't.
So now what you want to do is pop this guy into the fridge for around an hour or two,
let it chill, just let it get nice and cold and set.
Tiramisu likes to hang out, relax, and let all those flavors marry together.
So I'm just going to pop him into the fridge.
So our tiramisu has been in the fridge for a few hours, it’s nice and cold, so now
I'm going to serve myself a nice big scoop.
This recipe will serve around six people, but in my house it'll serve myself and Kevin
twice.
So this is my kind of dessert.
And I’ll tell you why.
It has layers.
You've got the creamy mascarpone mousse, you've got the ladyfingers that give you a little
bit of bite, and then you've got the sweet cocoa powder on top.
Just absolute heaven.
Mm.
This is perfect for a dinner party of friends coming around.
Whip it up, and they will be absolutely amazed.
If you enjoyed this episode, then please share it, and I’ll see you back here really soon,
for more Bigger Bolder Baking.