Bella Tiramisu

This is my twist on tiramisu. Over the last 20 years I have made several different versions and recipes of tiramisu. I will have to tell you this is my favorite. What I feel is my secret ingredient is Trablit Coffee Extract https://amzn.to/2ZUaira it really gives such great flavor to the mascarpone cream. I also really like the Kahlua in the espresso mixture. This is super easy to make and I really like to find fun containers to make individual servings.

This recipe uses raw egg yolks, if you have concerns using raw egg yolks and have an Anova Sous Vide you can easily pasteurize your eggs first. https://recipes.anovaculinary.com/recipe/pasteurized-eggs-68

This recipe will serve 6 – 8, this is great recipe to double for holidays and entertaining.

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Bella Tiramisu

Sinfully easy and delicious…

  • Author: Chef Shelly
Scale

Ingredients

6 egg yolks room temperature

1/2 – 3/4 cup sugar (depends on how sweet you like it)

1 1/2 teaspoons vanilla

1 1/22 teaspoons Trabit coffee extract

28 ounce tubs of mascarpone at room temperature

812 ounces espresso or strong coffee cooled

1/4 cup Kahlua

2024 Italian Savoiardi lady fingers (hard and crunch, not soft)

4 ounce Ghirardelli semi or bitter sweet baking chocolate

8 ounces heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

Instructions

Mascarpone Cream:

In a mixing bowl, or your kitchen aid mixing bowl add the egg yolks and sugar. With a whisk attachment starting on low then moving to high speed whisk your egg yolks. You want to achieve a very pale yellow and thick mixture. It should triple in volume. Lowe the speed and add the coffee and vanilla. Now add the mascarpone and on low speed whisk until smooth. You do not want to mix the mascarpone on high speed or over mix, the mascarpone can break. Once it looks like it is incorporated nicely, STOP you are done.

Espresso:

In a shallow container that would be good for dipping add your espresso and Kahlua

Assemble:

Gather your Lady Fingers, espresso, and mascarpone cream. Choose which vessel you will be presenting this tiramisu in. You can use a 7 x 11 pyrex or casserole dish, or try martini glasses, cappuccino cups, mason jars etc.

Dip your lady fingers into the espresso one or two at a time. You want to be able to manage this dipping process. if you add to many some will become soggy. You will get the feel of this. Trying dipping one twice and then placing it in your serving dish. Once you have one layer of lady fingers in your 11 x 7 or martini or cappuccino cups spread half of your mascarpone cream over the lady fingers. Using a microplane grate the chocolate of the mascarpone layer. Dip the remaining lady fingers layering them on top of the mascarpone cream. Grate more chocolate on this final layer of mascarpone cream.

Refrigerate:

Place the tiramisu in the refrigerator. I like to refrigerate at least 1 hour before I cover with plastic wrap. This is so the lastic does not stick to the dessert. Refrigerate  at least 3 – 4 hours before serving, even overnight. The tiramisu last several days in the refrigerator so its great for a make ahead dessert.

Serving:

Make your fresh whip cream by placing the heavy whipping cream, sugar and vanilla in a mixing bowl. With a wire whisk attachment whip on high until firm peaks form.  Top the tiramisu with fresh whip cream just before serving. Using a vegetable peeler on the chocolate square you can make great little chocolate curls to place on top off the whip cream.