Tiramisu RCP Help

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Tiramisu RCP Help

Postby Redwinger » Tue Oct 30, 2012 9:01 am

NJ's birthday is coming up later this week and she has requested tiramisu. I've never attempted to make one. Does anyone have a recipe to share?
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Re: Tiramisu RCP Help

Postby Jeff Grossman/NYC » Tue Oct 30, 2012 4:19 pm

I have not made it but I have kept the link to Francesco's family recipe:
http://www.myspeakerscorner.com/forum/index.phtml?fn=2&tid=67700&mid=581528

Note that it uses raw egg yolks.
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Re: Tiramisu RCP Help

Postby Rahsaan » Tue Oct 30, 2012 4:21 pm

My wife makes the tiramisu in our household, and she concurs with the tip in that link: it's always better after resting in the refrigerator overnight.
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Re: Tiramisu RCP Help

Postby Rahsaan » Tue Oct 30, 2012 4:23 pm

And we always use Rum, whereas that recipe calls for Marsala. But I think the main thing is to buy good marscapone and good eggs, and it's hard to go wrong.
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Re: Tiramisu RCP Help

Postby Jeff Grossman/NYC » Tue Oct 30, 2012 5:03 pm

Once, long ago, I ate tiramisu in Boston's North End. It was flavored with sambuca. Interesting.
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Re: Tiramisu RCP Help

Postby Christina Georgina » Tue Oct 30, 2012 11:27 pm

Rahsaan is right on about the eggs. Nothing is worse than old eggs with sulfurous aroma. Blech !
There are many ways to skin the tiramisu cat and it's hard to go wrong. The basic technique is the same. The flavorings can be infinitely varied.Francesco's recipe looks very good.
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Re: Tiramisu RCP Help

Postby Redwinger » Thu Nov 01, 2012 3:23 pm

Thanks to everyone for the link and suggestions!
OK, the tiramisu is in the fridge for a nice 24+ hour chill. The most difficult part was finding savoiardi (lady fingers)...after 5 stops in two counties I finally found some. I followed the recipe in Jeff's link, except after all that running around, I forgot to get some Marsala. Substituted Hennesey XO.

I'll post some eating notes in a day or two.
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Re: Tiramisu RCP Help

Postby Mike Filigenzi » Thu Nov 01, 2012 11:37 pm

Redwinger wrote: Substituted Hennesey XO.



Whoa! That's some high-end tiramisu! :wink:

Looking forward to hearing how it turned out.

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Re: Tiramisu RCP Help

Postby Heinz Bobek » Fri Nov 02, 2012 8:46 am

I know it's too late for the birthday party but I'll share my recipe to you nevertheless.

tiramisu.jpg
tiramisu.jpg (57.47 KiB) Viewed 1931 times


Tiramisu my style

Serves 12

Ingredients
For the pie crust
40 g butter
3 eggs
150 g sugar
100 g flour
100 g cornstarch
3 tsp baking soda
1 pk. Vanilla sugar
2 tablespoons hot water
For the Mascarpone Cream:
5 egg yolks
100 g of sugar
200 g mascarpone cheese (very fresh)
1 tablespoon lemon juice
3 tablespoons Grand Marnier
4 egg whites
100 g of sugar
100 ml whipping cream
For the Completition
3 espresso cups of espresso
Grand Marnier to taste (at least 3 tablespoons)
cocoa powder

Preparation
1. For the pie crust: Grease a springform pan of 10 inch diameter and dust with flour. Melt the butter in a small saucepan. Separate yolks and whites of the 3 eggs and pour into two mixing bowls.
2. Whisk yolks with 2/3 of the sugar and vanilla sugar using a hand mixer until cream is thick and whitish. Mix flour, baking powder and cornstarch together and sift onto the egg yolk cream. Add the liquid lukewarm butter and water. Stir in.
3.Beat egg whites until semi stiff , add gradually the remaining sugar and continue to beat the egg white until it is stiff and glossy. First stir in some of it to the egg yolk cream and then fold in gently the remaining egg white.
4. Pour the pie crust mixture into the prepared pan, smooth down, and bake in the oven at 356 °F for about 25 - 30 minutes. Overturn the still-warm pie crust on a round wire rack and cool down for about 60 minutes.
5. Mascarpone cream: Beat yolks and sugar with a hand mixer whitish thick (at least 10 minutes) , stir in the mascarpone, Grand Marnier and lemon juice. Beat whipping cream until stiff and fold in gently. Beat egg whites and sugar until stiff and fold in carefully to the mascarpone creame mixture.
6. Completion: Cut the cooled down pie crust base horizontally into three equal slices. Set the lowest of the three crust slices into the cleaned springform pan , drizzle with some espresso and some Grand Marnier. Spread 1/3 of the cream onto the bottom layer and smooth down.
7. Lay the second, middle disc onto the spread cream and proceed likewise the bottom part. Place the third top crust disc onto the second cream layer so that the cut surface facing up, soak with the remaining espresso and Grand Marnier and spread the remaining 1/3 mascarpone cream. Smooth down. Sprinkle thickly with the cocoa powder and let rest at least 5 hours in the refrigerator.
8. To serve: Separate Tiramisu from the edge of the springform pan using a knife. Open clip and remove the springform edge. Slip tiramisu onto a cake plate. Cut tiramisu into cake like pieces and serve on chilled plates.


Instead of Grand Marnier you can also take rum or amaretto.
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Re: Tiramisu RCP Help

Postby Redwinger » Fri Nov 02, 2012 9:55 am

WOW Heinz. That looks wonderful. Very impressive presentation.
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Re: Tiramisu RCP Help

Postby Redwinger » Sun Nov 04, 2012 3:00 pm

Jeff Grossman/NYC wrote:I have not made it but I have kept the link to Francesco's family recipe:
http://www.myspeakerscorner.com/forum/index.phtml?fn=2&tid=67700&mid=581528

Note that it uses raw egg yolks.


This recipe turned out great! NJ is still raving about it..even if I did have to substitute for the marsala.
Thank you!
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Re: Tiramisu RCP Help

Postby Jeff Grossman/NYC » Mon Nov 05, 2012 2:47 am

You're welcome! Glad it worked.
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