The process of making the cream filling was rather easy. If you’ve made homemade pudding, you can make this. It follows the same principles. You start with a sabayon mixture, which is heated egg yolks and sugar. Don’t let it get too hot. To that you add some whipped cream and your Mascarpone Cheese.
Now for the CRISPY Ladyfingers. In the post yesterday I mentioned that I was happy that they were dry and crispy and more like a meringue cookie. When the cookies were dipped in the Kahlua they did not fall apart. In fact, even after sitting in the fridge overnight, the cookies held up and did not turn to mush. In my online research, I found that traditional Italian Ladyfingers, or savoiardi, are actually crispier than the sponge cake version we find in the local US stores. If you do buy your own ladyfingers in the store, you should toast them a bit (source).
Next time I make this, I’ll double up on the ladyfinger layers. My cookies were a bit flat, most likely from over mixing the flour into the meringue, so to me, the cookie layer seemed a bit thin.
When we enjoyed this for dessert (at three in the afternoon), Mr. Quart commented that he hadn’t had Tiramisu this good from a restaurant and that he would definitely pay $8 for this dessert.
I agree, it was a great dessert! I hope you enjoy it as well.
- Recipe from Chef Dennis
- 3 egg yolks
- ½ cup sugar
- ¾ cup mascarpone cheese
- ½ cup + 6 Tablespoons heavy whipping cream (Just under 1 cup)
- + 20 Ladyfinger cookies
- ¼ cup cold espresso
- ¼ cup coffee flavored Liquor (optional)
- NOTE - I skipped the espresso and just used Mocha flavored Kahlua
- 1 tbsp cocoa for dusting
- 2 ounces semi-sweet chocolate
- 2 tablespoons cream
- To make your Sabayon base, add egg yolks and sugar in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, stirring constantly. Do not let it get too hot. Remove from the heat and whip yolks until thick and light yellow in color. Add Mascarpone cheese to whipped yolks and stir until combined. Set aside.
- In your mixer fit with a whisk attachement, whip cream until stiff peaks form.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the coffee liquor (or in my case, the Mocha flavored Kahlua) and dip the ladyfingers into the mixture just long enough to get them wet
- Arrange the ladyfingers in the bottom of a 5 × 9 baking dish. I overlapped my cookies slightly. Next time, I'll double up the cookies for each layer.
- Spoon half the mascarpone cream filling over the ladyfingers.
- Add ladyfingers on top of the cream and cover with the remainder of the cream.
- Refrigerate 4 hours or overnight.
- Prior to serving, make ganache if desired.
- Heat cream in microwave for 20 seconds. Pour over chocolate and stir. Re-heat in microwave at 70% power for 20 second intervals until melted. Stir until smooth.
- Dust with cocoa and add ganache before serving.
NOTE – This recipe has been cut in half from the original to fit into a 5 x 9 pan. It can be doubled and made in an 8 x 8 pan if you need a larger serving.