tiramisu

January 1, 2024January 1, 2024by Karen ClaassenLeave a Comment

Yields 12 individual or one 18cm x 28cm dessert.

175g lady fingers
400ml strong coffee, cooled
83ml marsala or dessert wine
4 eggs, separated
100g caster sugar
750g mascarpone

Add the egg whites to a bowl, add a pinch of salt and whisk until stiff peaks. Set aside.
Add the sugar to the egg yolks and beat with an electric whisk until dissolved.
Add the mascarpone and incorporate with the whisk until mixed through.
Add the whites to the mixture and fold through.

Assembly:
Pour the coffee and marsala into a flat bowl.
Dip the lady fingers in the coffee mixture and lay them in an even layer in a glass/individual ramekin.
Now scoop some of the mascarpone mixture onto the biscuits and level it out.
Repeat with a layer of soaked lady fingers and mascarpone mixture.
Refrigerate the desserts for 2 hours.
Dust with cocoa powder to serve.

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Limoncello Tiramisu

December 15, 2023August 12, 2023by Karen Claassen1 Comment

Lemon syrup:
125ml water
125ml sugar
1 lemon, peeled and juice
60ml limoncello

500ml whipping cream
60ml lemon juice
finely grated zest of 2 lemons
125ml + 60ml + 125ml lemon curd
190ml sugar
440g mascarpone cheese
2 packets ladyfingers (Boudoir biscuits)

For the lemon syrup:
Add the water and sugar to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Now simmer the mixture for 1 minute without stirring or fiddling with it.
Add the lemon peel and juice and simmer for 3 minutes.
Remove from the heat, strain through a sieve and set aside to cool.

Pour the cream into a mixing bowl and add the lemon juice, zest, 125ml lemon curd and sugar.
Whisk together with electric beaters until soft peaks form.
Add the mascarpone and mix on low speed until the mixture is fully incorporated and smooth. Set aside.
Pour the cooled lemon syrup and limoncello into a shallow dish.
Dip the ladyfingers in the mixture and lay them side-by-side in a 28cm x 22cm ceramic dish to form a compact layer.
Spoon half the mascarpone mixture on the biscuits and smooth it out.
Now spoon 60ml lemon curd on top and spread it out evenly.
Repeat the biscuit and mascarpone layers.
Spread the last 125ml lemon curd evenly over the top of the tiramisu.
Cover with plastic wrap and refrigerate overnight.

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Chocolate Tiramisu

October 11, 2022October 10, 2022by Karen ClaassenLeave a Comment

This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.

Cake batter:
190ml flour
190ml sugar
2,5ml salt
120g butter
80ml cocoa powder, sifted
120ml hot water
2 egg yolks
50ml buttermilk
2,5ml baking powder
2,5ml vanilla

Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper.
Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside.
Add the flour, sugar and salt to a mixing bowl. Set aside.
Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat.
Stir the mixture until the butter melts.
Bring to a boil, remove from the heat and pour over the dry ingredients.
Stir to combine.
Add the egg yolks, buttermilk, baking powder and vanilla and mix together.
Pour the batter into the prepared baking tin and bake for 15 minutes.
Cool completely.
Remove the cake and cut 12 rounds using one of the serving glasses as a guide.
Set aside until needed.

Filling:
250g mascarpone, room temperature
125ml cream
15ml espresso coffee powder
7,5ml vanilla
25ml caster sugar

Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment.
Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!

Assembly:
80g coffee flavoured, dark chocolate, grated

Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone.
Sprinkle with grated chocolate to finish off the tiramisu.
Refrigerate for 2 hours.
Either sprinkle with more chocolate or sift over some cocoa powder before serving.