How to make Tiramisu from scratch
Tiramisu (tih-ruh-mee-SOO) originated from Italy, Siena. Surprisingly, when the recipe was discovered, it was not prepared with Mascarpone. Cooks have been using loose custard for years, until Mascarpone came as a new trend for Tiramisu. What you are about to prepare might not be complicated but for sure its going to be very delicious.
- 400 gr Lady Finger Biscuits
- 500 gr Mascarpone
- 7 Eggs
- 150 gr Sugar
- 60 gr Cocoa Powder
- 300 ml Milk
- 1 Vanilla Stick
Preparing the Creme
To start the cooking process, as always, we need a huge bowl. Oh wait… this time we need two huge bowls. Take all the eggs and try to separate the whites from the yolk. Put the egg whites in one bowl and the yolks on the other. Use the bigger bowl for the egg yolks.
Here comes the funny part. Take the bowl with white egg whites and use a hand mixer to beat them up. In the next step, The ingredient is going to be transformed into a white beautiful cloud, just like your future. The egg whites are ready when you flip the bowl upside down and they don’t slip. Put the bowl in the fridge and get ready to start with egg yolks.
Add the whole sugar into the yolk bowl. Use a hand mixture until the creme fades into shiny yellow. (See the picture on the right). After you get the shiny yellow color, add Mascarpone and use the hand mixture until the creme becomes homogeneous. Use a spatula, to combine both of the bowls. Usually, you take half of the egg whites and put them on top of the main mixture. Mix it with the spatula with a constant rate from down up. This will help the creme to not loose the air bubbles from egg whites.
Preparing the lady finger soak for Tiramisu
In a sauce pan, add milk with the vanilla stick. Next, Heat the pan until milk is about to boil. Take the vanilla stick out and use a knife to get all of the beans from it. Put the beans back in the milk together with the cocoa powder. Leave the cocoa milk chill in the room temperature until it cools down. Alternatively you can use coffee or liquor.
Finalizing the Tiramisu
For the final steps, we need a glass baking pan. Start dipping the lady fingers in the cocoa milk and arrange them nicely on the pan. After the first layer, put half of the mixture on top of them. Start arranging the second layer.
Next, Pour what’s left from the creme and flatten it nicely. Use a Strainer to throw some Cocoa powder on top of the Tiramisu. Leave it cool on the fridge for at least 8 hours.