Classic Tiramisu
☕️ Rich Coffee & Creamy Mascarpone Delight: Authentic Tiramisu Recipe
A beloved cafe dessert, Tiramisu! This quintessential Italian dessert offers a delightful harmony of deep espresso syrup and rich, creamy mascarpone cheese that fills your mouth with happiness. The genoise sponge cake provides a wonderfully soft texture. Using the ‘pâte à bombe’ technique, we gently cook the egg yolks with sugar to dissolve and pasteurize them, resulting in a more stable and sophisticated flavor. You can choose between sheet or powdered gelatin. For an extra sweet and romantic touch, serve in individual small, clear cups for a delightful spoonful of indulgence. Perfect for creating a home cafe ambiance or celebrating a special occasion, this Tiramisu is sure to bring joy to everyone.
Genoise (Sponge Cake) Ingredients- 6 large eggs (room temperature)
- 4 large egg yolks (room temperature)
- 200g granulated sugar
- 180g cake flour (sifted 2-3 times)
- 60g milk
- 30g unsalted butter (melted over double boiler and kept warm)
Aromatic Coffee Syrup Ingredients- 70g granulated sugar
- 70g water
- 56g strong espresso (freshly brewed and warm)
- 8g Kahlua (coffee liqueur, optional for enhanced flavor)
Rich & Creamy Cheese Filling Ingredients- 270g cream cheese (softened at room temperature)
- 74g granulated sugar A
- 24g water
- 42g egg yolks (approx. 2 yolks)
- 8g sheet gelatin (soaked in ice-cold water for at least 30 minutes until softened)
- 320g cold heavy cream
- 10g granulated sugar B
- 20g Triple Sec (orange liqueur, optional for added zest)
- 8g fresh lemon juice
- 70g granulated sugar
- 70g water
- 56g strong espresso (freshly brewed and warm)
- 8g Kahlua (coffee liqueur, optional for enhanced flavor)
Rich & Creamy Cheese Filling Ingredients- 270g cream cheese (softened at room temperature)
- 74g granulated sugar A
- 24g water
- 42g egg yolks (approx. 2 yolks)
- 8g sheet gelatin (soaked in ice-cold water for at least 30 minutes until softened)
- 320g cold heavy cream
- 10g granulated sugar B
- 20g Triple Sec (orange liqueur, optional for added zest)
- 8g fresh lemon juice
Cooking Instructions
Step 1
1. Make the Genoise: In a bowl, whisk together the eggs and egg yolks lightly. 2. Gradually add the sugar in 2-3 additions and whip with a hand mixer on high speed until the mixture is pale ivory and forms a thick ribbon that slowly dissolves when you lift the whisk. 3. Sift the cake flour over the mixture and gently fold it in with a spatula until just combined, being careful not to overmix. 4. In a separate small bowl, combine the melted butter and milk. Take a small portion of the batter and mix it into the butter-milk mixture, then pour this back into the main batter and gently fold until smooth. 5. Pour the batter into a prepared baking pan and bake in a preheated oven at 175°C (350°F), then reduce heat to 170°C (340°F) for approximately 30 minutes. (Perform a skewer test to ensure it’s fully baked).
Step 2
1. Make the Coffee Syrup: In a small saucepan, combine sugar and water. Heat over medium-low heat, stirring until the sugar is completely dissolved.
Step 3
2. Remove from heat and stir in the warm espresso and Kahlua. Mix well.
Step 4
3. Your aromatic coffee syrup is ready. Let it cool before using.
Step 5
1. Prepare the Cheese Cream: Soak the sheet gelatin in a bowl of ice-cold water for at least 30 minutes until pliable and soft.
Step 6
2. In a bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. 3. In another bowl, combine sugar A, water, and egg yolks. Place this bowl over a saucepan of simmering water (double boiler) and whisk constantly with a hand mixer until the mixture reaches 80°C (175°F). This step dissolves the sugar and pasteurizes the egg yolks. 4. Remove from heat and, while placing the mixing bowl over an ice bath, continue to whip with the mixer until it cools down and thickens, creating a ‘pâte à bombe’.
Step 7
3. Squeeze out excess water from the soaked gelatin and melt it gently over a double boiler. 4. Add the melted gelatin to the pâte à bombe mixture and stir well to combine.
Step 8
4. In a separate bowl, whip the cold heavy cream with sugar B until it reaches about 70% peak consistency (soft peaks). Be careful not to over-whip into stiff peaks.
Step 9
5. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. 6. Finally, stir in the Triple Sec and lemon juice for the finishing touch, creating the delicious cheese cream.
Step 10
1. Assembly: Cut the baked genoise into your desired shape and size using a round or square cutter.
Step 11
2. Soak the ladyfingers (or sponge cake): Brush the cut sponge cake generously with the cooled coffee syrup to moisten it thoroughly. (If using individual cups or molds, place a syruped cake layer at the bottom.)
Step 12
2. Fill with Cream: Transfer the cheese cream into a piping bag and pipe it evenly over the soaked cake layer. (For larger molds, pour the cream and spread it evenly.)
Step 13
3. Repeat: Place another layer of syrup-soaked cake on top, then fill with the remaining cheese cream. Freeze for at least 3-4 hours until firm. (Ensuring it’s fully set will prevent it from falling apart when slicing.)
Step 14
4. Dusting: Once removed from the freezer, dust the top of the Tiramisu generously with cocoa powder using a fine-mesh sieve. (Using a darker cocoa powder will enhance the flavor.)
Step 15
5. Garnish: Finish with a dusting of powdered sugar. Optionally, garnish with coffee beans or mint leaves. Serve chilled for the best taste experience.
