I made a practice tiramisu a few weeks ago. I tweaked the recipe I created and am absolutely thrilled with the results! I came up with a way to make a one pot pastry cream only to discover Martha Stewart already has a recipe online. Not only was it as easy as my version, but her recipe made the perfect amount and hers had a lovely creamy texture. (That is picture number 3). My cooled pastry cream in the practice bake needed to be loosened with heavy cream. Hers was perfect right off the bat. To the chilled pastry cream I beat in 16 ounces of room temperature mascarpone (twice what I used in my practice bake), 3 Tablespoons Kahlua, and folded in 300 grams of sweetened, stabilized whipped cream. That was a bit more than my practice bake. The pudding filling was light and fluffy and set up beautifully. (Picture number 2). And the amount could not be more perfect if I tried. The tiramisu filled the 9 x 13-inch Pyrex baking dish to the very top. I plan to make this again for a meeting with a different group of people on Monday. 😁
by CatfromLongIsland
5 Comments
TIRAMISU
To make the pastry cream (adapted from Martha Stewart):
In a medium saucepan whisk together: ½ cup (100 grams) granulated sugar, ¼ cup (32 grams) corn starch, and a pinch of salt
In the tall measuring carafe whisk together until smooth: 2 cups (489 grams) whole milk, 4 (80 grams) egg yolks (used extra large), and 1 teaspoon vanilla extract
Whisk the milk mixture into the saucepan making sure there are no lumps.
Add to the saucepan: 2 Tablespoons unsalted butter cut into small pieces
Place the saucepan over medium low heat and whisk continuously until the mixture starts to thicken. Switch to the silicon scraper to stir until the pastry cream thickens to a pudding-like consistency. Pass the hot pastry cream through a fine mesh strainer set over a bowl. Press plastic wrap to the surface of the pastry cream to prevent a skim from forming. Refrigerate the pastry cream until completely cooled before advancing to the next step.
Making the tiramisu pudding filling:
Place the bowl and whisk attachment of a stand mixer in the freezer or refrigerator to chill until needed.
Place in the 8 cup Pyrex mixing bowl for 20 minutes to come to room temperature: Two 8-ounce containers of mascarpone
Use the hand mixer to beat the mascarpone to soften.
Add to the mascarpone and beat until smooth: 3 Tablespoons Kahlua and the chilled pastry cream
In the chilled bowl of a stand mixer fitted with the whisk attachment whip until stiff peaks form: 350 grams heavy whipping cream, 1 teaspoon vanilla extract, 60 grams powdered sugar, and 1 package Dr. Oetker Whip It or 1 rounded teaspoon Instant Clear Gel
Note: To stabilize with 1 rounded teaspoon Instant Clear Gel: Beat the heavy whipping cream, powdered sugar, and the vanilla until stiff peaks start to form. Use your fingers to sprinkle the rounded teaspoon of Instant Clear Gel evenly over the whipped cream. Continue whipping to incorporate the powder and stiff peaks fully form. Be careful not to over whip the whipped cream as it will turn grainy.
Fold the whipped cream into the pudding mixture, cover with plastic wrap, and refrigerate until needed.
To assemble the Tiramisu:
Pour into a bowl: Strong brewed coffee that has been chilled
Quickly dip into the coffee and place into a 9 x 13-inch Pyrex baking dish: 21 crisp Lady fingers (soft style ladyfingers will become too soggy)
Note: The final column of seven cookies may need to be trimmed of a half inch to fit the baking dish.
Use an offset spatula to spread half the pudding mixture over the cookies. Repeat the process of dipping 21 cookies to create the second layer. The last seven cookies will not need to be trimmed. Spread the remaining half of the pudding over the top. Cover the baking dish and chill overnight. The Tiramisu really needs the overnight chill for the pudding to set.
Prior to serving use a small mesh strainer to dust the top of the Tiramisu with: Cocoa powder
This looks great and it definitely tasted amazing. This is a lot for a tiramisu though.
Could you not have achieved the same flavor without cooking a pudding and achieve the same stability without cornstarch or even whipped cream with instant clear gel?
It looks absolutely delicious. Wish I had a piece to go with my afternoon coffee!
Is that a pudding/pastry cream? I’ve never seen that in a Tiramisu recipe. I’ve always used Sally’s Baking Addiction and the closest you get is heating an egg yolk and sugar mixture to temper the eggs before folding the mixture into the mascarpone mixture!
Ok I must ask you for a tip please! How quickly do you dip the lady fingers? Like how many seconds? Mine are never “soggy” enough lol, like they are always kinda cookie-ish and not how I’d like them, but then I fear making them TOO soggy! Would love to know your take, as your tiramisu looks like perfection!