This traditional and amazing Tiramisu recipe was prepared for a Northern Italian cooking class by Chef Biz of The Dinner Biz. This private chef is not only fun and spunky but creates amazingly delicious food. When serving this classic dessert try drizzling Traditional Balsamic Glaze on the plate for a lovely presentation and delightful taste compliment.
For the Tiramisu:
1 ½ cups Strong Coffee, at room temperature
8 Tbsp Madeira or Dark Rum
6 large Egg Yolks
2/3 cup Granulated Sugar
¼ tsp Salt
1 ½ lbs Mascarpone Cheese
¾ cup Heavy Cream, cold
14 ounces, Ladyfingers (about 42)
Dutch-processed Cocoa Powder
1. Combine coffee and Madeira: In a wide bowl combine the coffee and 5 Tbsp Madeira.
2. Create the cream: In a mixer bowl with the whisk attachment, beat the eggs yolks on low speed just until combined. Add the sugar and salt and beat at med-high speed until pale yellow, 1 ½ -2 minutes, scraping the sides of the bowl with a rubber spatula once or twice. Add the remaining 4 Tbsp Madeira and beat at medium speed until combined, 20-30 seconds. Add the mascarpone and beat at medium speed until there are no more lumps remaining, 30-45 seconds. Transfer to another bowl and set aside.
3. Whip the whipping cream: In the same mixer bowl, add the whipping cream and beat on high speed until stiff peaks form. Fold the whipping cream into the mascarpone mixture and save for layering with the ladyfingers.
4. Dip and layer the cookies: Working one at a time, drop a ladyfinger into the coffee mixture and quickly roll and remove the ladyfinger. Transfer to a 9×13 inch dish. Arrange the soaked cookies in a single layer, breaking or trimming the ladyfingers as needed to fit neatly.
5. Layer the cream mixture: Spread half of the mascarpone mixture over the ladyfingers. Use a rubber spatula to spread the mixture to the sides and into the corners of the dish and smooth the surface. Place 2 Tbsp cocoa in a fine mesh strainer and dust the cocoa over the mascarpone.
6. Repeat and refrigerate: Repeat the dipping and arranging of the ladyfingers, spread the remaining mascarpone mixture over the ladyfingers and dust with cocoa. Cover with plastic wrap and refrigerate 6 to 24 hours.