#IsolationBaking recipe # 36
Clément's World-Famous Absolutely Best Tiramisu
It really is.
(sorry for the very old photos again)
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Clément's World-Famous Absolutely Best Tiramisu
It really is.
(sorry for the very old photos again)
👇
1/
Ingredients
About 30 Savoyard biscuits, sponge fingers or ladyfingers
4 very fresh eggs, separated
2 cups (16.5 ounces, 500 grams) mascarpone
½ cup (100 grams) sugar or to taste
4 tablespoons or more Amaretto
A few cups strong prepared coffee
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Ingredients
About 30 Savoyard biscuits, sponge fingers or ladyfingers
4 very fresh eggs, separated
2 cups (16.5 ounces, 500 grams) mascarpone
½ cup (100 grams) sugar or to taste
4 tablespoons or more Amaretto
A few cups strong prepared coffee
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2/
Tiramisu can be made in one large, deep, preferably glass (to see the beautiful layers) serving dish or in individual glass bowls.
I use a 7 x 12-inch glass baking dish or 6 1/2 x 10 1/2 glass baking dish + 2 individual molds.
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Tiramisu can be made in one large, deep, preferably glass (to see the beautiful layers) serving dish or in individual glass bowls.
I use a 7 x 12-inch glass baking dish or 6 1/2 x 10 1/2 glass baking dish + 2 individual molds.
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3/
Separate the egg yolks from the whites. Set the whites aside in a large bowl, preferably plastic or metal.
Beat the yolks in another large bowl until thick and pale.
Add the mascarpone, all of the sugar accept 1 tablespoon, about 4 tablespoons of the Amaretto, and
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Separate the egg yolks from the whites. Set the whites aside in a large bowl, preferably plastic or metal.
Beat the yolks in another large bowl until thick and pale.
Add the mascarpone, all of the sugar accept 1 tablespoon, about 4 tablespoons of the Amaretto, and
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4/
Beat the whites until they start to stiffen. Add the remaining tablespoon of sugar gradually as you continue to beat the whites stiff. The whites are ready when you can turn the bowl upside down over your head & they don’t budge.
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Beat the whites until they start to stiffen. Add the remaining tablespoon of sugar gradually as you continue to beat the whites stiff. The whites are ready when you can turn the bowl upside down over your head & they don’t budge.
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4/
Carefully fold the beaten egg whites into the mascarpone/egg mixture, using a spatula. Start with a 1/3 of the whites to lighten the mixture. Then add a second 1/3, then the last, carefully folding the whites into the mixture after each addition so as not to break the
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Carefully fold the beaten egg whites into the mascarpone/egg mixture, using a spatula. Start with a 1/3 of the whites to lighten the mixture. Then add a second 1/3, then the last, carefully folding the whites into the mixture after each addition so as not to break the
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5/
air in the whites.
Taste the mascarpone, adding a bit more sugar or Amaretto to taste.
Prepare the Tiramisu: Whether using individual molds or glasses/dishes or one larger serving dish, spoon & spread a thin layer of the cream mixture on the bottom.
Take one Savoyard
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air in the whites.
Taste the mascarpone, adding a bit more sugar or Amaretto to taste.
Prepare the Tiramisu: Whether using individual molds or glasses/dishes or one larger serving dish, spoon & spread a thin layer of the cream mixture on the bottom.
Take one Savoyard
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6/
or Ladyfinger at a time, trimming to fit your mold if necessary, & soak in the coffee, briefly but thoroughly, until soaked through & soft, but NOT so long that the cookie falls apart. Line the mold with the coffee-soaked cookies, pushing them together so as not to leave
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or Ladyfinger at a time, trimming to fit your mold if necessary, & soak in the coffee, briefly but thoroughly, until soaked through & soft, but NOT so long that the cookie falls apart. Line the mold with the coffee-soaked cookies, pushing them together so as not to leave
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7/
spaces between the cookies.
Spoon more of the mascarpone mixture into the mold, smoothing over the cookies, forming a rather thick layer.
Repeat with a layer of coffee-drenched cookies, then the mascarpone to the top of the dish.
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spaces between the cookies.
Spoon more of the mascarpone mixture into the mold, smoothing over the cookies, forming a rather thick layer.
Repeat with a layer of coffee-drenched cookies, then the mascarpone to the top of the dish.
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8/
Using a fine sieve, sprinkle the entire surface with unsweetened cocoa powder.
Chill well before serving.
Using a fine sieve, sprinkle the entire surface with unsweetened cocoa powder.
Chill well before serving.
