Monday, April 5, 2010

Creating The Best Tiramisu Recipe

Hello Friends;
Creating the best Tiramisu Recipe is a bold statement and a very subjective thing.There are thousands of Tiramisu recipes out there and many variations, e.g different cheese and liqueurs used, whether to use the egg whites, to cook the yolks or use raw, to serve in individual glasses or to cut and serve as you would a cake. Chef Jules tiramisu recipe is one which I have been making for 31 years at Bosco Verde Epsom Restaurant and it is extremely popular, and since I promised Tommaso from, that I would reveal it in my next post, here goes.
I want to preface my Tiramisu recipe by saying, particularly to traditionalists, that the reason I use half Mascarpone and half Philadelphia cream cheese is that the Philadelphia gives a nice tange and firmness to the recipe. I also use Chocolate Liquor, which is only 13.9% alcohol, to mix with the coffee. Many people use Kahlua or Tia Maria, which is ok, but I prefer the Chocolate Liquor as I use quite a lot and there is already a strong coffee flavour from the espresso. I also add Brandy or Grappa in the cheese mixture.
For this Tiramisu recipe you will need tray like container approximately 22cm long, 32cm wide and 6cm deep. I use a tupperware container, with lid which is perfect for this, ceramic or glass would be fine, just don't use aluminium, in fact throw away all aluminium cooking vessels and containers right now! Tiramisu must be made in advance and kept in the fridge overnight before serving. My recipe makes 14 generous portions and can be halved if required.
Best Tiramisu Recipe Ingredients, (14 portions)
6 egg yolks
250g caster sugar
500g philadelphia cream cheese
500g mascarpone cheese
1 teaspoon pure vanilla extract
1 tablespoon brandy or grappa
700ml cream
48 savoiardi biscuits
600ml strong coffee
100ml chocolate liquor
2 tablespoons soft brown sugar
Method for making best Tiramisu recipe
You can start by making the coffee, which needs to be cooled. I use my espresso machine, but a Napoletana stove-top coffee maker or Vesuviana is also good. Once you have 600ml, add the brown sugar, chocolate liquor and cool.
Now make the cheese mixture by softening the Philadelphia, a microwave on low power for 3 minutes is good for this. While you are doing this, whisk the yolks and sugar until white. Add the Philadelphia, Mascarpone and keep whisking until smooth, add the vanilla, brandy and keep to one side. Whip the cream, in a separate bowl to a firm stage but taking care not to overwhip and add to the cheese mixture, mix and combine well with a spatula.
Now assemble the tiramisu by taking the savoiardi biscuits and dipping them in the coffee mixture, shaking off the excess and placing in the tray, move quickly when doing this and don't leave the biscuits in the coffee or they will disintergrate. Once you have done 1 layer, spread over half the cheese mixture and then repeat with the coffee soaked savoiardi biscuits and the rest of the cheese on top to finish. Cover and refrigerate over night.
To serve the Tiramisu
Take out of the fridge and bring to room temperature. Whip 200ml of cream to a similar consistency as before and spread on top, sprinkle with cocoa powder and serve.
That's all there is to my Tiramisu recipe, hope you enjoy it.
Ciao for now

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