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Homemade Tiramisu

Tiramisu is so easy to make, that it's not much added effort to just go ahead and make your own homemade lady fingers along with it. Your...

Tiramisu is so easy to make, that it's not much added effort to just go ahead and make your own homemade lady fingers along with it. Your tiramisu will never be the same... in a good way I mean.


SUPPLIES USED:


INGREDIENTS:

Ladyfingers:

  • 3 large eggs

  • 1/2 (108g) cup sugar

  • Small pinch salt

  • 1 teaspoon (3g) vanilla extract

  • 1 cup (148g) all purpose

  • Powdered sugar for dusting

Zabaglione (Tiramisu Cream):

  • 6-7 large egg yolks (depending on size)

  • 3/4 cup sugar (165g)

  • 2 cups (452g) mascarpone

  • 1 cup (235ml) heavy cream

Assembly:

  • 2 cups (475ml) espresso or strong coffee

  • 1/4 cup (58g) sugar

  • 3 tablespoons brandy or rum *optional*

  • 24-30 ladyfingers

  • Cocoa powder for sifting

  • Chocolate for grating

INSTRUCTIONS:

  1. Create a double mixer by filling a pot with a shallow amount of water. Bring to a simmer.

  2. In a stand mixer mixing bowl, add eggs and granulated sugar.

  3. Continue whisking until 160 degrees F/ 71 degrees Celsius, less than five minutes otherwise it gets overheated.

  4. Put in stand mixer in high speed for 7-10 minutes or until 2.5x original volume, soft peaks which looks like soft-serve when you are done with it

  5. Carefully fold in vanilla extract and all-purpose flour.

  6. Transfer mixture to a piping bag.

  7. Pipe in sheet tray lined with parchment paper – 3 in long, 1 inch wide, 1 in of separation in between (total recipe yields 30 ladyfingers, 2 ea. half sheet trays)

  8. Bake, and dust some powdered sugar before doing so.

  9. Put in oven at 350 degrees F, 175 degrees Celsius 8-12 minutes until lightly brown pull and cool in wire rack

Tiramisu Ladyfinger Soaking Solution

  1. Mix altogether

Tiramisu Cream

  1. Whisk egg yolks and granulated sugar in a stand bowl mixer until 95 percent of sugar is dissolved.

  2. Then using an electric mixer, whip in a double boiler until 2.5 times its original volume. (think sabayon)

  3. Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy.

  4. Add whipped cream and fold gently so that it does not lose air.

Tiramisu Build

  1. In a 9x9 pan, dunk in ladyfingers in coffee mixture.

  2. Add half of the tiramisu cream.

  3. Layer again with ladyfingers, and then the tiramisu cream.

  4. Cover with plastic wrap to firm overnight.

  5. Grate chocolate on top, dust with cocoa powder.

19 Comments


Berkay Yalcinkaya
Berkay Yalcinkaya
Feb 25, 2023

I have tried the recipe and it became a tirami-soup. I checked the other recipes and I see that they are using egg white as the binder in the cream + whipped cream. Since we didn't use the whipped egg white on the cream, it caused a soupy cream in the end. Also, the sugar amount is too much for me. The sweetness of the dessert annoyed me. I just wasted the mascarpone. :(

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ahoopla3
Dec 13, 2022

You list several things in the comment of your video that you said you needed to correct so I thought to use the written instructions. Except that is missing stuff as well like the fact that the eggs should not just be whipped but put in a double boiler. Thankfully I caught the error before everyone got salmonella but it wasted all my marscapone cheese.

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faithbertrand98
Nov 21, 2022

This recipe is now what I'm known for. Thank you a thousand times Josh

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J L
J L
Jan 20, 2022

I'm def trying this lady finger recipe, but for the rest, I follow Ina Garten's recipe (which doesn't cook the cream mixture) and it sets every time. I also made my own mascarpone - way cheaper than buying the store bought stuff!

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Amy Barnhart
Amy Barnhart
Dec 19, 2021

I made this and it was perfect, restaurant quality if not better. Regarding the comments complaining about soup, I believe the issue people were running into was with the egg yolk mixture not getting hot enough to set properly, either that or they didn’t whip the cream... be sure not to overcook the yolk mixture either though or you risk it seizing up (this happened to my fist batch and I had to throw it out and try again). Regardless this is truly the best tiramisu I’ve ever had, and I highly recommend this recipe!

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