Classic Tiramisu
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Classic Tiramisu
Sometimes, you just need to sit down in front of a dessert like classic tiramisu and enjoy every single bite. It's a classic for a reason, right?
Ingredients
Directions
Preheat your oven to 350˚F.
Line a rimmed baking sheet with parchment paper.
With a handheld mixer or stand mixer, whip yolks with half the sugar until light and pale yellow.
Whip whites with remaining sugar until soft peaks form. Fold the whites into the yolk mixture.
Fold in the flour.
Spread the batter onto the prepared baking sheet and smooth so there is an even surface.
Bake for 10-12 minutes.
Remove from the oven and cool. Once cool, brush with 1/2 cup of the espresso.
Using an electric or stand mixer with a whisk attachment, whip the heavy cream until soft peaks form.
Set up a double boiler and bring the water to a simmer. In the top pot, beat the egg yolks, sugar, and Marsala wine until hot and tripled in size. Remove from the heat.
Whisk in the mascarpone cheese.
Fold in the whipped cream and chill in the refrigerator for at least one hour.
Cut circles from the cake using a 3" round cookie cutter.
Place the circles of cake on a baking sheet.
Layer the mascarpone cream on top of each circle of cake. Top the cream with a sprinkle of cocoa powder. Freeze the layers for about 30 minutes.
Remove from the freezer and stack the layers on top of each other.
With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.
Top with the remaining cocoa powder.
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Ingredients
Directions
Preheat your oven to 350˚F.
Line a rimmed baking sheet with parchment paper.
With a handheld mixer or stand mixer, whip yolks with half the sugar until light and pale yellow.
Whip whites with remaining sugar until soft peaks form. Fold the whites into the yolk mixture.
Fold in the flour.
Spread the batter onto the prepared baking sheet and smooth so there is an even surface.
Bake for 10-12 minutes.
Remove from the oven and cool. Once cool, brush with 1/2 cup of the espresso.
Using an electric or stand mixer with a whisk attachment, whip the heavy cream until soft peaks form.
Set up a double boiler and bring the water to a simmer. In the top pot, beat the egg yolks, sugar, and Marsala wine until hot and tripled in size. Remove from the heat.
Whisk in the mascarpone cheese.
Fold in the whipped cream and chill in the refrigerator for at least one hour.
Cut circles from the cake using a 3" round cookie cutter.
Place the circles of cake on a baking sheet.
Layer the mascarpone cream on top of each circle of cake. Top the cream with a sprinkle of cocoa powder. Freeze the layers for about 30 minutes.
Remove from the freezer and stack the layers on top of each other.
With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.
Top with the remaining cocoa powder.