Tiramisu

Srividya Dantuluri

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2 min read

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Aug 16, 2024

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Classic

1. Take a saucepan of water and boil. Once the the water bubbles, reduce to simmer. The water should now gently bubble.
2. Take 6 egg yolks in a heat proof bowl and add 2/3 cup sugar. Place this bowl over the saucepan making sure the water doesn’t touch the base of the bowl.
3. Keep whisking for 10 mins until the temperature reaches 160F.
4. Remove from the heat and cool.
5. In a separate bowl whisk 400g of mascarpone at room temperature.
6. Once the egg yolks cool down, fold them into the mascarpone and whisk on low speed until well mixed.
7. In another bowl, take 2 cups of tropolite and whisk until stiff peaks.
8. Mix half the whipping cream into the mascarpone, fold gently, then add the rest of the whipped cream and fold.
9. In a bowl take black coffee and one 400g packet of ladysfingers.
10. In a 9X13 pan, first layer coffee dipped ladysfingers. Make sure you don’t dip for more than 1 sec each side.
11. Add half the cream and spread. Dust a layer of cocoa powder.
12. Repeat for one more layer, cling wrap and put in the fridge overnight.

Chocolate

1. Take 2 cups of Dlecta whip topping and beat until stiff peaks.
2. Add 400g of Dlecta mascarpone cream in parts and whip until the mixture turns thick.
3. Take 300g of dark chocolate, add 2 cups of Dlecta fresh cream and microwave to form the ganache. The ganache has to be pourable and not too thick.
4. Take 3 cups of water, mix 4 spoons of coffee powder, 2 tbsp of cocoa powder and mix well.
5. Take one packet (40 ladyfingers). In a 9X13 pan add a layer of dipped ladyfingers. Dip for just 1 sec on each side.
6. Add half the the whipping cream. Top it with the chocolate ganache.
7. Add the remaining whipping cream. Set in the fridge overnight.
8. Dust with cocoa powder before serving.