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Chocolatier's Tiramisu

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La Belle Cuisine

Tiramisu
Chocolatier Archives

Savoiardi:
4 large eggs, separated,
room temperature
2/3 cup granulated sugar
3/4 teaspoon vanilla extract
3/4 cup flour
1/4 cup confectioner's sugar

Espresso Syrup:
1 cup freshly brewed hot espresso
1/4 cup granulated sugar
2 tablespoons light rum
1/4 cup coffee-flavored liqueur

Mascarpone Zabaione:
4 large eggs
1 cup granulated sugar
1/2 cup light rum
1 teaspoon vanilla extract
a 17-ounce container mascarpone
1 tablespoon cocoa powder

For the savoiardi:  Position rack in center of oven and preheat to 375 degrees F. Line two baking sheets with parchment or waxed paper.
Lightly butter and flour the sheets, shaking off excess flour. Set aside.
In the 4 1/2-quart bowl of a heavy-duty electric mixer using wire whip attachment, beat egg yolks with 1/3 cup sugar and the vanilla at medium
-high speed for about 5 minutes or until pale yellow.
In another 4 1/2-quart bowl using clean wire whip attachment, at low
speed, whip whites until frothy; increase the speed to medium-high and
beat until soft peaks form; add remaining 1/3 cup sugar and continue
to whip for another 30 to 40 seconds until stiff and shiny. Using large
rubber spatula briskly blend 1/3 of whites into the yolks to lighten.
Gently fold in remaining whites until just combined. Sift the flour over
the egg mixture and gently fold in until combined.
Fill a large pastry bag fitted with a large plain tip (such as Ateco #6)
with the mixture. Using gentle, even pressure, pipe 4-inch strips onto
the prepared baking sheets, leaving 1 inch between the savoiardi. (Strips should be approximately 1/2 inch wide.) Spoon confectioner's sugar into
a small wire mesh strainer and gently dust the tops with sugar. Bake 15 minutes or until savoiardi are golden, the edges just start to darken, and
the surface springs back when touched with finger. Transfer the sheet
of parchment paper with the savoiardi to wire rack to cool. When cool,
gently peel them off the paper and store them in an airtight container
until ready to assemble dessert. (May be prepared up to 3 days ahead.)
For espresso syrup: Combine hot espresso with sugar and stir to
dissolve. When cool, add rum and coffee liqueur. Set aside in small
shallow bowl until ready to assemble Tiramisu.
For the mascarpone zabaione: In the 4 1/2-quart bowl of mixer, using
a hand-held wire whisk, beat eggs, sugar, 1/4 cup rum and vanilla until
blended. Place bowl over pot of hot water (bowl must touch water).
Cook over medium-high heat, whisking constantly, 3 to 5 minutes, or
until granules of sugar have dissolved and mixture becomes foamy,
lightens in texture, and has reached 160 degrees F. on instant-read thermometer. Place bowl in mixer stand and beat at medium-high
speed with wire whip attachment until mixture cools and becomes
thick and pale, about 8 minutes. In another 4 1/2-quart bowl, using
wire whip attachment, beat the mascarpone and remaining 1/4 cup
rum at medium-high speed, 20 to 30 seconds, until smooth and light.
 Add approximately 1 cup cooled zabaione and continue to blend 20
to 30 seconds, stopping once to scrape down side and bottom of bowl.
Using a large rubber spatula, gently fold in remaining cooled zabaione.
Chill until ready to assemble Tiramisu.
Assembly: Dip half of the prepared savoiardi, one at a time, into the
chilled espresso syrup and line bottom of a 13-by-9-inch shallow glass
baking dish, slightly overlapping the edges and sides of the savoiardi.
Scrape half the mascarpone zabaione over the soaked savoiardi and
spread evenly with an offset spatula. Repeat with remaining savoiardi
and mascarpone zabaione. Spoon the cocoa powder into a small wire
mesh strainer and gently tap cocoa powder over the surface of the
Tiramisu. Cover with plastic wrap and chill in refrigerator at least 2
hours before serving.

Featured Archive Recipes:
Black Chocolate Espresso Cake
with Bittersweet Glaze
Espresso Cake with Hot Kahlua Syrup
Inside-Out, Upside-Down Tirami Su (Gale Gand)
Michele's Cappuccino Cake
Michele's Tiramisu Cheesecake

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