Tiramisu

Happy Thanksgiving Everyone!!

If you are the host, hope you are all set with the menu and, you are feeling calm and composed. Regardless, I hope you are all excited to celebrate Thanksgiving. More than the food, I am excited and looking forward to spend quality time with my loved ones on a WEEKDAY (it’s kind of a big deal!) and just unwind.

I happen to stumble upon this article a few days ago and I think it is a great read for all of us, today and everyday!

Today, I’m sharing the recipe of one of my most favorite desserts – Tiramisu! I have made Tiramisu many times in the past and this recipe, by far, is the best and is fool proof. The recipe doesn’t require raw eggs, instead I have used eggs and sugar cooked on a double boiler to make the Sabayon. I like to make the Tiramisu a day or two in advance but I highly recommend making it at least 6-8 hours before serving. Once you’ve made this Tiramisu at home, I can promise that you will love it and will never want to order it a restaurant. The recipe is straight forward and it won’t take more than an hour, if you have all the ingredients on hand.

Hope you all have a wonderful time celebrating togetherness and love with friends, family and dear ones! xx

Ingredients
4 Egg Yolks
1/2 Cup Sugar
1 Cup Mascarpone Cheese
1/2 Cup Heavy Whipping Cream
1 (4 oz) Package Italian Lady fingers, preferably Savogliardi brand (you will need approx 12 lady fingers)
1 Cup Espresso, Cold
2-3 Tablespoons Kahlua or Amaretto, (optional)
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa
Coffee Beans, Dark Chocolate Curls for garnish

Process

1. Combine the egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Check the note at the bottom, on how to make a double boiler at home.
2. This is the sabayon, remove the bowl from heat and whip the mixture until thick and lemon colored.
3. Add Mascarpone to whipped yolks, mix gently until combined. I used my hand mixer to avoid making lumps.
4. In a chilled bowl – mix heavy cream, vanilla essence and a teaspoon of Kahlua/ Amaretto (if using) and beat on high speed until stiff peaks form.
5. Gently fold half of the whipped cream in the mascarpone-sabayon mixture and set aside.
6. To assemble: Mix the cold espresso with Kahlua/ Amaretto (if using) and dip the lady fingers into the mixture for a second on each side, do not soak them! I use instant espresso (very strong), make it in the beginning and let it cool in the refrigerator, before making Sabayon. 
7. Arrange the lady fingers at the bottom of a 9 inch dish or a same size container.
8. Spoon half of the mascarpone cream filling over the lady fingers.
9. Add a layer of the remaining whipped cream.
10. Repeat the process with another layer of lady fingers and masacarpone – sabayon mixture.
11. Cover and refrigerate for 6-8 hours or overnight.
12. Sift or sprinkle cocoa powder, add dark chocolate curls/ coffee beans,  just before serving.

Note: A double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water. To make a double boiler at home, you will need a mixing bowl (preferably glass/pyrex or metal) and a saucepan that the bowl can fit on. The two should fit tightly together; there should not be any gap between the bowl and the saucepan. To use the double boiler, add water to the pan and bring it to a simmer, then place the bowl on top.

Buon appetito! 🙂