Coffee Recipes - How To Improve A Tiramisu

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Coffee Recipes - How To Improve A Tiramisu

Tiramisu has long been a favorite desert and might have become less fashionable in the last few years. Whilst 30 years ago no self respecting person would dare host a dinner party without offering the layered cake as a final piece de resistance, more modern sweets have almost condemned it to the shelf of destiny. That said, all classic should be timeless and with a little help the Tiramisu can once again become top of the tarts. That help will be in the form of coffee flavors as another one of many coffee recipes needs to be offered.
 
Some coffee recipes require instant coffee, but this isn’t one of them and as Tiramisu is an Italian desert, nothing but the finest espresso will do.

Coffee Recipes - Tiramisu Ingredients
For the sponge you will need:

4 Separated eggs, 2/3 cup of sugar, a cup of good quality hot espresso, 4 ½ oz. general purpose flour, ¼ teaspoon of salt.

Then for the mascarpone cream:
4 Egg yolks, ¼ cup of sugar, ¼ cup of Tia Maria or other coffee flavored liqueur, ¼ teaspoon of salt, ¾ cup of mascarpone cheese, ½ cup of heavy cream.

And to finish you are going to need:
1 full cup of good quality hot espresso, 1 oz. unsweetened chocolate.

Coffee Recipes
Image is licensed under CC Attribution

Once you have all of these items ready for the Tiramisu coffee recipe then preheat your oven to 350 degrees Fahrenheit, whilst the oven is heating line a sheet pan around 14x11 inches in size with parchment paper.

Use a whisk or electric mixer to combine the 4 egg yolks with 1/3 of the first cup of sugar. Then add the first amount of espresso and keep mixing until it becomes thick and floaty. This should take a minimum of 5 to 10 minutes.

Now add the egg whites to a clean mixing bowl and beat them until they are stiff. Slowly add the remaining sugar to the whites and keep beating. You might need to increase the ferocity until you have firm glossy peaks that stand to attention without drooping. Next slowly add the whites to the first mixture and fold them together before sieving in the flour and salt. Fold these in and then spread the finished mixture evenly into the base of the prepared tray. Place this in the oven and bake until the centre of the sponge is bouncy; this should take about 13 minutes. Then remove from the oven and allow the cake to cool for about five minutes before removing from the tray and turning it out onto a cooling rack. Now remove the parchment.

Coffee Recipes - The filling
Place a pan of water on the hob and bring it up to a simmer; fill a separate bowl with ice cubes. In another bowl whisk the egg yolks, sugar and coffee liqueur with the salt and then place the bowl over the simmering water. Be careful to avoid the bowl touching the water. Continue to whisk until the mixture is thick enough to leave the bottom of the bowl visible after the whisk has scraped through it.
Place this bowl over the ice to cool the mixture, occasionally whisking to keep it soft. At the same time whisk the mascarpone and cream together in another bowl until it has stiff peaks. When the yolk mixture is cold mix it together with the cheese to form a uniform paste.

Coffee Recipes - Putting it all together
Cut the sponge into 3 equal rectangles and lay the first in a glass baking dish. Brush the top with plenty of the second hot espresso and spread nearly half the filling on top. Now grate nearly half the chocolate onto this and place the next section of sponge on top. Repeat the process and top with the final sponge section. Now brush this with the last of the coffee and cover with a thin layer of the filling before grating the left over chocolate on the top.

Finally place the finished cake into the fridge overnight and you have successfully made one of the finest coffee recipes around.
Veronika
About the Author:

Veronika Dimitrova is a vivid coffee lover and she loves to share her coffee recipes (kaffe opskrifter is the term in Danish).

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