JP'S TIRAMISU
MOIST, FLUFFY, AND CREAMY
This is the recipe that uncle JP got from our aunts and has proved a success in many get-togethers. It can be made quickly and minimally refrigerated to have an at-the-ready dessert for after a meal, or it can be made ahead of time and refrigerated overnight. It never misses to be a crowd pleaser for the coffee lovers in the crowd.
YIELD: Approx. one 12"x8" deep pan.
INGREDIENTS:
| 0.5 kg (16 oz) | Mascarpone cheese |
| 2 packs |
Biscotti Savoiardi - Marca Alessi (AKA Lady Fingers) |
| 24 oz | Heavy Cream for Whipping |
| 600 ml | Espresso Coffee (more may be needed) |
| 5 | Egg Yolks |
| 250g | White Sugar |
| - | 100% Cacao Powder |
| - | Rum (Any but for clear rum) |
RUM TIP:
When tailoring this recipe for a more adult audience, adding rum to the mixture to soak the cookies is a great option. Traditionally as Venezuelan Italians we've used Pampero rum or Santa Teresa rum (although its a little high-end for desserts) but its important to avoid white or spiced rums since the flavor profile will not complement the tiramisu.
BREWING COFFEE:
The Moka Pot is a staple as a means for brewing coffee both in Latin America and Italy. This recipe was developed through the use of the Moka Pot which means that the coffee is not a 'true' espresso but it is still a pretty strong coffee. Using a 3 or 4 cup Moka Pot will yield close to the exact coffee level that this recipe calls for but a true espresso coffee can be used as a replacement. Any other method of brewing (cold brew, drip, etc...) will not yield the correct flavor and should be avoided.
INSTRUCTIONS:
- Start making espresso coffee the day before and let it refrigerate over night. Make a lot of pots (appox. 5+) consider that this means between 15-20 espresso cups of coffee.
- Mix 16oz heavy whipping cream with 75g white sugar and mix until thick cream forms.
- Mix 175g sugar and 5 egg yolks until fluffy, then add mascarpone and mix (Doing this in cold bath helps to keep mascarpone cheese from liquifying)
-
When cream and mascarpone are mixed and thick, fold cream into mascarpone gently to keep air bubbles intact.
- Put cream mixture in fridge covered to keep cool.
- Mix 8oz heavy cream with coffee and rum to taste (you will need a lot of this for tiramisu, expect at least 1L or more of mixture)
-
Wet cookies in coffee mixture (for 3-5 seconds) and form first layer of cookies in pan (tightly side by side)
-
Take mascarpone mixture and form a smooth thick layer above cookies, flatten to make an even bedding for the second cookie layer. Make sure you leave enough mixture behind to make the remaining layers or top layer.
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Finish second cookie layer by soaking the cookies and arraying them like before. Cover with a layer of mascarpone, then using a strainer distribute cacao or other toppings evenly across the top.
- Cover the pan with a lid or plastic and refrigerate before serving.
- You can create a three or even four-layer tiramisu, but consider that it will be hard to serve in a way that doesn't fall apart when the cake is that tall.
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