Tiramisu

Put those homemade BSM Lady Fingers to use with this decadent Tiramisu recipe that will surely become your new favorite. Find the Lady Finger recipe attached! 

Download a printable version of the recipe here.

Tiramisu 

*see Lady Fingers recipe here

Yield: 5-6 servings

Ingredients:

40 BSM lady fingers

125g sugar

110g whole milk

3 egg yolks

1 vanilla bean pod or 2g vanilla bean paste

200g mascarpone cheese

300g heavy whipping cream

75g confectioner’s sugar

8oz strong coffee or espresso

heavy splash dry marsala wine (optional)

8g vanilla extract

fine sea salt

cocoa powder (garnish)

Mascarpone/Pastry cream:

Combine the egg yolks and sugar in a medium mixing bowl. Measure the milk into a small sauce pot. Add a splash of the measured milk into the egg mixture. Whisk the egg mixture vigorously until opaque. Split a vanilla bean with a paring knife to scrape out the bean bits. Heat the milk, vanilla bean pod, and vanilla bean bits on medium until it barely starts to simmer. Remove from heat and slowly temper the milk into the egg mixture while vigorously whisking. Be sure to remove the vanilla bean pod at this point. Pour the mixture back into the sauce pot and whisk over medium heat until the mixture has thickened and reached a temperature of 170°F.

 Pour the cooked pastry cream over a strainer back into a clean bowl that is sitting in an ice bath to stop the cooking process. Fold the cream around to allow the pastry cream to cool more evenly. Place a piece of plastic wrap directly over the surface of the pastry cream to prevent a skin from forming. Place into the fridge for at least 1 hr to chill.

Once the pastry cream is slightly chilled, whisk the mascarpone into the pastry cream and place back into the fridge for later use. This is now mascarpone pastry cream. 

Whipped cream:

In a stand- up mixer or using a hand held, combine the heavy cream and confectioner’s sugar. Whisk on medium-high until it becomes whipped cream with soft-firm peaks. Do not over mix or it will become grainy. 

 Set aside both the reserved whipped cream and mascarpone pastry cream until ready to use for assembly. 

Coffee/Espresso:

Brew the strong coffee or espresso. Add a splash of dry marsala wine (optional) to the coffee.

Place the coffee in a shallow bowl as this will be easier to dip the lady fingers.

Assembly:

In a 5x9 glass casserole dish or equivalent, line the bottom of the dish with lady fingers bottom side up. This will let you know how many will be needed per layer. Take each lady finger and dip into the coffee mixture, returning it back to its place in the glass dish. Spread about ¾ cup of the mascarpone pastry cream over the soaked lady fingers, followed by the same amount of whipped cream. Dust with cocoa powder until completely coated. Repeat this process beginning with soaked lady fingers for each additional layer added. End with the whipped cream layer on top for the final layer, then generously sprinkle with cocoa powder until completely coated.

Store in the fridge for at least 3-4hrs or preferably overnight before serving. Will keep in the fridge for up to 4 days if it lasts that long! Buon appetito!