Tiramisu?

Discussion in 'Food & Cooking' started by french fries, May 14, 2013.

  1. french fries

    french fries

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    I'm going to prepare my wife's favorite for her birthday: Tiramisu. Last time I made it I used three different alcohols: Kahlua, Baileys and Marsala (I think). And I used WAY TOO MUCH of all three. My wife absolutely loved it. 

    But I'm looking for something completely different this year. I want to do it right, where the flavors are clean and subtle... and not the alcohol completely overpowering everything else. 

    Having said that, I don't mind coffee, and I don't mind alcohol. 

    Now what do I have to look out for? What tips and tricks do you have to share with me? Siduri, are you around? 

    So far I'm looking at two recipes: 
     
  2. siduri

    siduri

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    French Fries,

    I developed a recipe for tiramisu that is very light and creamy at the same time, and very simple, based on the essential flavors of the dish, mascarpone, coffee and chocolate. 

    I don;t have the proportions worked out on paper, i do it more or less by eye, but i use my basic italian meringue recipe from julia child, 3 egg whites, 1 cup sugar and 1/3 cup water.  I usually make a big dish of it, so you might want less for a smaller amount. 

    Ladyfingers dipped in coffee

    Mascarpone about half and half per volume of italian meringue and mascarpone, mixed together

    Unsweetened cocoa heavily sifted on top. 

    No liqueur, which overpowers, i think, and anyway, is rarely used here.  In fact despite the fact that practically every cake has some liqueur in it, this doesn't.  But if you like it you could put it. 

    The nice thing is the egg whites cook with the sugar syrup, and being beaten with it, make a very stable puffiness that gives it a light feel without losing creaminess. 

    My daughter likes the yolks in it too, and when i make it with her we beat the whole eggs and beat in sugar syrup as for the meringue italienne, but of course it doesn;t lighten it as much.  It's a question of taste, the egg yolk is subtly different than the white alone. 
     
  3. durangojo

    durangojo

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    FF,
    As you know or are quickly finding out, there are many variations on tiramisu.
    My variation is to add Kahlua to cooled espresso and both orange zest and extract to the mascarpone mixture(i use both whites and yolks). I use a squeeze bottle for the espresso/kahlua and squirt the bottom layer of LF's in the pan it stays in....better control, faster and easier. For the second layer of LF's I squirt and transfer. I also sub Ghirardelli's sweet ground chocolate for the cocoa powder and do a heart shaped stencil dusted with ground chocolate on the plate. tiny amount of shaved chocolate on top. my best tips are not to oversoak the LF's and to try not to get distracted while making this......it goes along a lot smoother.

    joey
     
    Last edited: May 14, 2013
  4. french fries

    french fries

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    Thanks guys! Awesome tips. 

    Joey, I have made a few tiramisus and I had noticed that you have to be careful to dip the lady fingers for just the right amount of time so they get soaked but not oversoaked. I think about 1 second was about the right time but obviously this would change depending on the cakes used and how dry they are. Anyway thanks for reminding me of that. HA!! What do you know... I had jolted some notes about Tiramisu, just found them:

    - Alcohol keeps the cakes soft when freezing the Tiramisu. Hmmm well I don't think there'll be anything left to freeze anyway! /img/vbsmilies/smilies/biggrin.gif

    - Lady Fingers should be soaked quickly, not dripping. CQFD! /img/vbsmilies/smilies/wink.gif

    Siduri, the Italian meringue idea sounds good, I may try that!!