The Very BEST Tiramisu (Recipe from America's Test KItchen)
It's non-bake. It's fail-proof. It's easy. And best of all....it is THE VERY BEST tiramisu recipe you will ever find. Over, sideways, and under.
You can find the amazing recipe under the cut--but for more amazeballs photos, banners, and recipes, click on over to my blog! I'd love to see you there. Cheerio!
The Very BEST Tiramisu-America’s Test Kitchen
Yield: 9×13-inch baking dish
Original recipe below from America’s Test Kitchen. Alterations to the recipe or comments made by me are indicated in blue.
Ingredients:
Directions:
1. Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish-I used one 9×9-inch springform baking pan (it makes for a great appearance) and one 4×6-inch casserole dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.-Helpful tip: What the instructions mean hear is basically that you should lightly and quickly roll your ladyfingers in the coffee mixture; don’t dunk them in for a long period of time, or they will get soggy in your tiramisu.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
You can find the amazing recipe under the cut--but for more amazeballs photos, banners, and recipes, click on over to my blog! I'd love to see you there. Cheerio!
The Very BEST Tiramisu-America’s Test Kitchen
Yield: 9×13-inch baking dish
Original recipe below from America’s Test Kitchen. Alterations to the recipe or comments made by me are indicated in blue.
Ingredients:
- 2-1/2 cups strong brewed coffee, room temperature
- 1-1/2 Tablespoons instant espresso granules-I had instant coffee granules on hand and used about 4 tablespoons of that instead.
- 9 tablespoons dark rum-I added about a tablespoon or two extra Kahlua in step 2.
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1-1/2 pounds mascarpone
- 3/4 cup cold heavy cream
- 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)-note: you will want to buy the hard variety of ladyfingers.
- 3-1/2 Tablespoons cocoa, preferably Dutch-processed
- 1/4 cup grated semisweet or bittersweet chocolate (optional)
Directions:
1. Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish-I used one 9×9-inch springform baking pan (it makes for a great appearance) and one 4×6-inch casserole dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.-Helpful tip: What the instructions mean hear is basically that you should lightly and quickly roll your ladyfingers in the coffee mixture; don’t dunk them in for a long period of time, or they will get soggy in your tiramisu.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.