Tiramisu
Coffee-soaked ladyfingers layered with a light mascarpone cream and finished with a thick dusting of cocoa.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Tiramisu means “pick me up” in Italian, and one bite explains the name: ladyfingers soaked in coffee, a cloud of sweet mascarpone cream and a dark layer of cocoa on top. It comes from the Veneto region in northern Italy and is now one of the best-loved desserts on any Italian menu.
In the Thermomix® TM7™, the egg yolks and sugar are whipped while they heat to 70°C (160°F), so the cream is made with cooked yolks instead of raw ones. The mascarpone and the whipped cream go in next, and all that is left is dipping, layering and letting it rest in the fridge until it sets.
Made in the Thermomix® TM7™
Tiramisu
Makes: One 23 cm (9 in) square dish, 9 squares
- Prep30 min
- Cook12 min
- Total6 h 45 min
- Serves9
Ingredients
Coffee
Mascarpone cream
To assemble
Instructions
- Stir the sugar into the cooled coffee in a shallow dish and set aside.
- Insert the butterfly whisk into the clean, dry mixing bowl. Add the cold cream and whip 1-2 min/speed 3.5, watching through the lid opening, until firm peaks form. Transfer to a large bowl and refrigerate.
- With the butterfly whisk still inserted, add the egg yolks, sugar and water and whip 7 min/70°C (160°F)/speed 3. When it stops, without heat, whip 5 min/speed 3, until thick, pale and only lukewarm.
- Add the mascarpone and vanilla and mix 20 sec/speed 3, just until smooth. Do not mix longer, or the mascarpone can turn grainy.
- Remove the butterfly whisk. Add the mascarpone cream to the bowl with the whipped cream and fold gently with the spatula until no streaks remain.
- Dip the ladyfingers one at a time in the coffee, about 1 second per side, and lay half of them in a single layer in a 23 cm (9 in) square dish. Spread half of the cream over them.
- Make a second layer with the rest of the dipped ladyfingers, cover with the remaining cream and smooth the top.
- Cover the dish and refrigerate at least 6 hours, or overnight, until set.
- Just before serving, dust the top generously with cocoa through a fine sieve. Cut into squares and decorate with a few coffee beans.
Tips
- For a classic grown-up version, replace the water with 30 g (2 tbsp) of sweet Marsala wine, or add 30 g of coffee liqueur or dark rum to the coffee.
- Dip the ladyfingers quickly. They keep soaking up coffee in the fridge, and if they are too wet the layers slide when you cut them.
- Tiramisu keeps 3 days covered in the fridge. You can freeze it for up to 1 month without the cocoa; thaw it overnight in the fridge and dust it just before serving.
