Emeril's Tiramisu
- Ready In:
- 2hrs 15mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
-
Hot milk sponge cake
- 1⁄4 cup milk
- 2 teaspoons butter
- 1 1⁄4 cups flour
- 3 eggs
- 1 1⁄4 cups sugar
- 3 egg yolks
-
mascarpone cream
- 10 tablespoons brewed espresso
- 10 tablespoons hot water
- 3 tablespoons Grand Marnier
- 1 cup mascarpone cheese
- 2 tablespoons rum
- 3 eggs, seperated
- 6 tablespoons sugar
- 1 cup heavy cream
- 1⁄4 teaspoon vanilla
- 1 pinch salt
- enough cocoa powder, to sprinkle over top
- enogh powdered sugar, to sprinkle on top
directions
- sponge cake: Preheat oven to 350 degrees.
- grease and lightly flour a 9*13 inch sheet tray.
- heat milk and butter until the butter melts.
- stir the flour and baking powder together.
- put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
- fold in the flour mixture and the milk.
- pour into prepared pan.
- bake 10-15 minutes or until done.
- Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
- combine the mascarpone and the rum in a large bowl, beat until smooth.
- In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
- set over a hot water bath and beat for 3 minutes until light and foamy.
- remove from heat, and without waiting beat this mixture into the mascarpone mixture.
- set aside.
- whip the cream until the cream holds a firm shape.
- fold in vanilla.
- in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
- then fold the whipped cream into the remaining mascarpone mixture.
- Set aside.
- beat the egg whites and salt on medium until foamy.
- Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
- assembly: cut the sponge cake in half crosswise.
- place in a pan large enough to fit the halved sponge cake snugly.
- moisten the cake with half of the espresso mixture.
- top with half of the mascarpone mixture, spreading evenly.
- sprinkle generously with cocoa powder, and podwered sugar.
- top with other half of sponge cake layer.
- moisten with remaining mascarpone mixture, spreading evenly.
- sprinkle generously with cocoa powder and powdered sugar.
- Refrigerate, uncovered for two hours.
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Reviews
-
I actually have used this recipe for many years ago and it was by Maida Heatter. The instructions neglect to tell you to fold in the egg whites into the mascarpone mixture. I like doing this one with pound cake, but the traditional way to make this is by using ladyfingers. If you use the ladyfingers, make sure that you use Savoiardi ladyfingers - they are dryer than the cake-like version and won't desintegrate when you soak them in the coffee mixture.<br/><br/>This recipe is by far the best tiramisu that you can make. It's a little bit of time to do, but it's all beating, really, and very, VERY easy to make. Enjoy!
RECIPE SUBMITTED BY
Bri22
syracuse, New York
I am a mother of my 5 year old beautiful, sweet boy! And a 2 year old gorgeous little girl! I am very fortunate to be able to stay home with them. Yeah I thrive for adult conversation but that's what 'zaar is for right?! I would love to go back to school someday for either interior design, or business and culinary school to start up my own bakery or catering business, or even photography. That would be my dream come true! I married my best friend on June 22, 2003. DH works allllll day(60 hours a week) 5 days a week so I dont get to see him as much as I wish but that's why I cook dinner and treasure dinner time. It's our time to unwind together. We love watching movies together. He's a Star Wars and Lord of the Rings nerd. I love them too but don't admit it often or I will have to watch them every day! I'm a feminest, which it turns out I have been since birth, but my best friend going to school for woman's studies and sharing her knowledge, amplifies it.I would love to see a world where my children aren't condemmed to the gender rolls we give them. My Mom is an amazing cook and I picked up cooking from her, but I really am self taught. I love to experiment and try new things. I'm like a Jewish or Italian mom, forcing people to try everything I make and I don't take "no" for an answer! The whole saying that you are either a cooker or a baker is so not true, I am both! My best friend is a cooker and baker too she makes the best cake you could ever taste! (she won't post the recipe...trust me!!)but she makes some killer meals too! I just love getting a ton of ingredients out, make a appetizer, a meal with three or four parts to it,and then bake a kick a$$ dessert to follow, clean up and have all your family and friends grab a big dish and stuff yourselves, the feeling you get when you finally sit down is, to me, comparible to sex! http://www.recipezaar.com/members/home/102299/100_0209.jpg