Tiramisu, Tuscany’s Trifle

Tiramisu, the Tuscan trifle rumored to have been around since the 17^th century but written recipes didn’t appear until the late 20^th century. Who cares? People love tiramisu especially those coffee lovers. My friend Lori, loves tiramisu and would love to know the secret. So let’s make this for all those friends who love coffee or just good dessert.

To start we need to make a Ladyfinger sponge, similar to what we did for Charlotte. 

Lady Finger Sponge

Preheat oven to 375°. Line sheet pan with parchment paper. 

Ingredients:

6 oz.	Egg Yolks
3 oz. 9 oz. 5 oz. ¼ tsp.  10 oz.	Sugar Egg Whites Sugar Lemon Juice Pastry flour

Directions:

1.            Put yolks and 3 oz. sugar into a bowl over a hot water bath stir with a wire whip until the mixture warms to a temperature of about 110°.

2.            Put the egg whites in mixer with whip attachment, start whipping until frothy add 5 oz. sugar and then add lemon juice whip to firm peaks. Fold into the egg batter alternately with sifted pastry flours. Fold until just mixed.   

3.            To pan, using a pastry bag fitted with a medium plain tip. Pipe the sponge mix on the parchment lined sheet pan. Bake for about 10 minutes. Let cool. Cover the entire sheet pan.

Mascarpone Filling

1          Egg yolk

3 oz.    Sugar

2 oz.    Water

1 oz.    Glucose or corn syrup

8 oz.    Mascarpone Cheese

12 oz.  Heavy Cream

1. Whip the egg yolks until light yellow.
2. Make a syrup of the sugar water and glucose and cook to 248°. Slowly pour syrup into yolks while still whipping. Whip until cool.
3. In a mixer fitted with a paddle attachment, mix until the mascarpone is soft.
4. With the mixer on low, add the egg yolk mixture a little at a time, wait until blended completely before adding more.
5. Whip the cream to soft peaks. Fold into the mascarpone mixture.

Tiramisu

1 sheet Ladyfinger Sponge

1 pint   Strong Espresso Coffee

8 oz.    Dessert Syrup (this is a simple syrup with a flavoring added, in this case I would use chocolate liqueur)

24 oz. Mascarpone filling

14 oz. shaved chocolate

Cocoa for dusting.

1. Cut the sponge sheet in half crosswise.
2. Combine the espresso and desert syrup. Brush the sponge sheets generously use it all.
3. Place on sheet on a tray. Put shaved chocolate on the espresso soaked cake. Spread half the mascarpone filling on the top.
4. Top with the second layer of sponge, the remaining filling. Smooth the top and chill until firm.
5. Dust generously with cocoa powder and if you would like more shaved chocolate.
6. Cut into 12 portions.

As always make life sweet and Enjoy!