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Thursday, June 10, 2010


I got some small spring form pans today and decided to make some Tiramisu . I always make a very easy version, non of that separating eggs stuff... throw the egg in the mascarpone just like that and mix. Comes out like magic every time.

The delicious little things are now in the fridge cooling and setting up for a bit. Tomorrow, they'll go into work with me to get their cute little pictures taken, so I can show them to the world, before they'll get eaten.

It's tough to be a Tiramisu!

Here's how I made it (for two 4.5 inch spring form pans or you can just use one 8 inch):

1 container of Mascarpone (8 oz)
1 egg yolk
1 package ladyfingers
(use Schar Gluten-Free Ladyfingers if you need to be GF)
1 cup coffee
Amaretto to drizzle
1 Tbs Vanilla
2 Tbs Sugar

1/2 cup hot Water
1/2 packet of Gelatin

Cocoa Powder

Layer the ladyfingers on the bottom of the spring form pan, so that most of it is covered, drizzle with coffee and some amaretto, so that they are soft but not completely soaked. Set aside.

Mix the mascarpone, egg yolk, vanilla, sugar and a little bit of amaretto until it's nice and fluffy. Dissolve he gelatin in the hot water and stir for a few minutes until completely dissolved and it's cooled down a bit. Slowly mix with the mascarpone mixture a little bit at a time. Once mixed in, pour half of the mixture over the ladyfingers.

Then add another layer of ladyfingers, drizzle with coffee and amaretto as before, then add the remaining mixture on top to cover.

Put in the fridge for about 3 to 4 hours or overnight. Remove from the forms and cover with Cocoa powder. Decorate and serve.

Bon Appetit!

1 comment:

Anonymous said...

Rich flavor, but not too heavy.
Nice combination of sweet coffee with vanilla custard-like filling
and a hint of chocolate in the cocoa coating on top.
Nothing too overpowering beyond the other, but complementing
each other perfectly. Very nice!~B