Tiramisu is one of the most popular desserts out there. It’s probably the easiest to make as well as long as you have a hand mixer otherwise you’re in for a good workout. What I’ve learned is that it’s all in the cream, once you nail that part down the rest is easy and actually a great place to get experimental. So here I’ve laid out a step by step recipe to make the traditional tiramisu and one I came up with, pistachio rose.
Serves: 4
Time: 30 minutes
- Ingredients
Cream:
- 4 Eggs
- 0.5 cup Granulated Sugar
- 8 oz Mascarpone
Traditional:
- 6-10 Lady Fingers
- 1 Cup Espresso
- Cocoa Powder
- Dark or Milk Chocolate Bar
Pistachio Rose:
- 6-10 Lady Fingers
- 0.5 Cup Rose Water
- 0.5 Cup Orange Blossom Water
- Crushed Rose Petals
- Crushed Pistachio
- Instructions
Cream:
1. Get two bowls and separate the egg whites from the yolks.
2. Add a half cup of granulated sugar to the yolks and whisk with a hand mixer for 2-3 minutes until pale yellow.
3. Add the mascarpone and continue whisking for another 2-3 minutes until thick and creamy.
4. Whisk the egg whites until you get stiff peaks, about 5-7 minutes. You know they’re done when you can flip the bowl upside down and they don’t move.
5. Add the whites to the yolks and gently fold together.
Traditional:
1. Brew 1 cup of espresso, pour into a tray
2. Take a few lady fingers and dip them in espresso and lay them on the plate.
3. Cover with the cream mixture then dust with cocoa powder.
4. Dip another few lady fingers and stack. Repeat for as many layers as you like.
5. Garnish with more cocoa powder and finely shaved chocolate.
Pistachio Rose:
1. Pour 0.5 cup of rose water and 0.5 cup of orange blossom water into a small tray
2. Dip the lady fingers in the rose & orange blossom water mix and lay onto a plate.
3. Cover with the cream mixture and crushed pistachios.
4. Dip another few lady fingers and stack with more cream and pistachios. Repeat for as many layers as you like.
5. Garnish with more crushed pistachios and crushed rose petals.