Wednesday, June 17, 2009

Tiramisu

I had purchased a bottle of Kahlua sometime back from a duty free shop at Bangkok International Airport specifically to make desserts or cakes with coffee liquer. The bottle was still unopened until I decided to make some tiramisu. I love this dessert even though I've never made it before. It's so smooth and light - a perfectly elegant and simple dessert to put together after a great meal.

This particular recipe uses raw eggs, which is the traditional way of making Tiramisu. Just make sure that you are using the freshest of eggs. I've seen fat free versions of tiramisu which uses low fat ricotta cheese and low fat sour cream. Give me a break! If you want to have a great tiramisu, go for the real stuff. Just don't gorge yourself with it in case you are feeling guilty.

I halfed the recipe below and served them in little glasses. These glasses are actually meant for tea lights but they sure did look good as dessert shots. The tiramisu was great and I'm definitely going to whip up a bigger serving the next time round when we have friends over for dinner.



Tiramisu
Recipe Adapted from David Lebowitz
Makes 6 individual servings


Ingredients:

1/2 cup (125ml) freshly brewed espresso, at room temperature (I used instant expresso powder to make a 1/2 cup of coffee)
3 - 4 tablespoons Kahlua
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
30g grated bittersweet chocolate
unsweetened cocoa powder, for serving

Method:

1) Mix together the espresso and Kahlua. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2) In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3) In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4) Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5) Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6) Break each ladyfinger in half and then submerge it in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Be careful not to soak it for too long as they tend to get really musshy! Then layer them over the mascarpone cream in each vessel. Use two ladyfingers for each serving.

7) Grate a generous amount of chocolate over each.

8) Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9) Right before serving, shake powdered cocoa generously on top. Delicious served with a cup of espresso coffee.



16 comments:

Natashya said...

Mmm, I love tiramisu. Your photos are gorgeous!

pigpigscorner said...

Love the individual cups! Haven't made this in awhile, this was actually the first proper dessert I made.

Dragon said...

One of my all time favourite desserts. I love how you've served them. :)

5 Star Foodie said...

What a beautiful presentation in these adorable little glasses! This tiramisu sounds absolutely delicious!

homeladychef said...

nicely done! I love your tiramisu, but just scare of eating the fresh egg though. I have made it a few times without eggs and still taste nice, may be you can try it one day ;)

heidileon said...

Individual presentation always makes the most humble of desserts, like tiramisu, looks so sophisticated and chic. Great pictures.

Oh, and of course, I love Tiramisu and anything that involves Kahlua or David Lebovitz (who doesn't?)

Rosa's Yummy Yums said...

It looks delicious! I love this luscious dessert!

Cheers,

Rosa

Ramya Kiran said...

This is one of my favourite dessert. Tiramisu looks delicious and rich. And a lovely click too!!

SriLekha said...

wow1 its looking delicious!

kitchen witch said...

I love the idea of the individual servings, both for the elegance of it, and the portion control! I may have to try this.

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
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Jennifer said...

I love tiramisu but the idea of single serve cups is great!

Ingrid said...

Looooooove tiramisu and have made it numerous times but never the true original kind. Yours looks terrific!

Good call on the tea light holders! Shhhh, no one would ever know if you didn't say!
~ingrid

Hillary said...

Did you know the way you presented your tiramisu can be considred a verrine - that was my foodie vocablesson of the day! :)

Karine said...

It looks wonderful! And I also love the small cups!

How To Eat A Cupcake said...

Mmmm, can you believe I've NEVER had tiramisu? This looks delicious, I'd love to try it!

viagra online said...

I have some ingredients in my house I will make the Tiramisu because I think that it is so delicious.I really want to eat it.

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