Tiramisu.- It brings memories of travels to Tuscany and savoring all types of incredible food. I have a classic recipe for this much loved dish, but it's always a good idea to have another recipe that is more trimmed down and made easier for everyone. It's still great tasting but a couple of steps have been changed to make it a simpler procedure that anyone can make plus you don't need a heavy-duty mixer since it can be easily made with just a hand mixer or if you're good with a whisk, you can make it too.
The only step that I would suggest to not skip is the time needed in the fridge before serving. This time in the cold is very important and cannot be skipped, you'll be glad you did.
If you've never made this type of cake, don't be afraid to try this, just follow the steps in order and you'll be happy with the results, ok?
To make this refrigerator cake, you will need:
Loaf Pan (like for meatloaf or banana bread) 4.5 X 8.5 inches
Hand Mixer
Ingredients:
3/4 cup strong brewed coffee - 6 oz/170g (I used espresso) - room temperature
1/4 cup Kahlua - 2.5oz/65g (If I don't have I use Brandy or similar)
4 small egg yolks or 3 large - 1.6oz/45g - room temperature
1/4-1/3 cup sugar - 1.8oz/50oz
2 tsp instant coffee granules (I used an espresso capsule)
1 tsp vanilla
1/4 tsp Morton Kosher Salt
1 cup Mascarpone Cheese - 8.5oz/240g
1 1/2 cup Whipping Cream - 12.7oz/360g - use 1/2 for filling, save 1 cup
Galletas "Dedos de Dama"/"Soleras"/Lady Fingers/Savioardi - 7oz/200g
Unsweetened Cocoa Powder, for finishing
Procedure:
1- Prepare your pan by putting a little water all around and covering it with plastic wrap
to make it easy to remove later. One sheet one way and another across, make sure to
leave an overhang to cover it really well.
2- Have your ingredients ready to use, measured out, it will be easier.
3- Prepare soaking liquid: In a shallow pan since you will be soaking your cookies later.
Place your coffee into the shallow dish along with the Kahlua, Set aside for later
4- In a medium sized bowl, add the egg yolks and the sugar. In a small saucepan, add the
sugar, instant coffee, salt, vanilla extract and 1/4 cup water. Place the pan on the stove
so the sugar will melt and incorporate the rest of the ingredients, bring to a boil (1 or 2
minutes), as soon as it's boiling you will use this hot liquid to "cook" the egg yolks in your
bowl by streaming it, a little at a time in a thin stream, slowly, over the eggs, start slowly whipping the eggs and then stream the liquid, once it begins to incorporate, raise
the speed and keep whipping. This is an abreviated "Zabaglioni" kind of. It will get lighter
and airy, like mousse. The bowl will also cool. Set aside.
In a larger bowl (you will incorporate the filling into this whipped cream mix. Add the
Mascarpone and 1/2 cup of the Whipping Cream, beat first at low speed to integrate
both of them, then raise the speed to get "stiff peaks". Now you will combine the fluffy
egg mixture you did before into the whipped cream and again, start low and increase
the speed so you get "stiff peaks" again. Set aside.
5- Now you can begin construction!... Now take your plastic covered loaf pan and measure
your cookies for size, make sure they fit crosswise. If you need to cut them, go ahead,
you might not need to cut too much since pans are wider on top. Now put about 1/2 cup,
a thin layer of filling on the bottom, nice and even. Now start placing cookies onto the filling to cover the entire bottom, soaking them in the soaking liquid you made before, turning them around but don't leave them, they will dissolve, quickly and then onto the filling. Once you've covered it, you'll add another layer of filling, even it out and complete
another layer of cookies. You should be able to have 3 layers of each, the filling and the
cookies ending with filling.
6- Now you'll need to take the plastic overhang you left so you could cover it well and
fold each side over the cake gently, so it's really well covered. Make sure you even
out the top once it's covered. Refrigerate at least 12 hours, I just do overnight.
7- Next day, it's ready!... Take the last cup of whipping cream (you can sweeten if you like
and add some vanilla) and whip to "stiff peaks". To remove the cake, unfold the plastic
covering the top of the cake so you have something to hold on to. Now try to unmold
the cake by insuring you can remove it. Place a serving platter or plate turned over so
you can put the cake on it. Turn it over so cake sits on the plate, Carefully remove all
the plastic and smooth our the cake. Cover with the whipped cream, being generous
all over and create a nice texture! You are done!!
8- Keep the cake in the fridge until ready to serve!... Enjoy!!
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