Italian Tiramisu Recipe - Easy Makeahead Dessert with Espresso and Mascarpone
Hey guys it's Joanne from Fifteen Spatulas,and in today's video we are going to make
tiramisu. And I actually have two versionsof tiramisu for you today because I'm collaborating
with my friend Barbara from the Buona Pappachannel. Her Youtube channel is full of recipes
that you can make for your babies or youryoung children, so she's going to do a baby
fruit tiramisu, I'm going to do the traditionalespresso tiramisu. Let's get started. I have
three egg whites in this bowl, and I havesix egg yolks in this bowl. So we're going
to add about 3 tablespoons of sugar to eachof these, and we're going to whip both of
them up. But let's go ahead and start withthe egg whites. Just take a hand mixer, or
you could do this in the stand mixer as well,we're going to whip this to stiff peaks. After
a couple minutes you can test for stiff peaksby lifting the beaters straight out and flipping
it up. You can see this little peak righthere stands up on its own, so egg whites are
ready. We're going to move on to our egg yolks.You can always go from egg whites mixing to
egg yolks, but don't go the opposite way,otherwise the fat from the egg yolks will
cause the egg whites to not whip up. So we'regoing to whip this together until the egg
yolks get pale and frothy. You know the eggyolks are properly whipped when you see all
these little bubbles on the surface, and it'sa light pale yellow color. Next you're going
to add two tablespoons of amaretto liqueur,and an 8oz tub of room temperature mascarpone
cheese. Love how thick and creamy this stuffis! So the reason you want to make sure this
is room temperature is it will whip in a loteasier than cold mascarpone. Now to finish
off our cream, we're going to take our stiffegg whites from earlier, and we're going to
stir it in gently into the egg yolk mascarponemixture. Just kind of stir in the first little
spoonful, then after that you can fold itin by going into the center and coming back
out the side, in circular motions like this.We're lightening this mascarpone cream. Now
it's time to assemble everything. So I'vegot a cup of freshly made espresso that I
let cool to room temperature. I'm going toadd two tablespoons of amaretto. You could
also do frangelico, or some kind of coffeeliqeuer, those would all be very nice. Give
that a little stir. And real quick, one thingI'll say is it's really important to use freshly
made espresso. Instant espresso powder doesnot taste good, I have tried. So if you don't
have an espresso maker, just go to Starbucksor your local coffee shop and ask them to
make some espresso for you. So I'm using storeboughtladyfingers, I like them better than making
my own, which is kind of funny because normallyit's the opposite, I like homemade better.
But these are imported from Italy, they havea really nice texture and dryness that soaks
up the espresso really well. You take yourladyfinger and dunk it into the espresso just
for a couple seconds. You want to do it longenough for it to soak up a good amount of
that espresso, but you don't want it to getsoggy or break. Usually somewhere in between
2-5 seconds depending on how dry your ladyfingersare. And you take them and line them up side
by side in a glass dish. Once you've got afull layer of ladyfingers on the bottom, take
your mascarpone cream and pour an even layerof it on top. Once you've finished layering
everything up, put a lid onto your tiramisuand stick in the fridge for 6 to 8 hours.
I know it's a long time to wait but it's reallyimportant to have that time, to let the ladyfingers
soak up the mascarpone cream and let all theflavors meld together. After you've given
the tiramisu at least six hours in the fridge,just dust the top with some cocoa powder,
and then it's ready to serve! You can getthis full recipe on my website fifteenspatulas.com,
I put a link in the description below. Don'tforget to subscribe to my youtube channel,
and to Barbara's as well. I put two linksin the screen above. Head over to my friend
Barbara's Youtube Channel to watch her babyfruit tiramisu, I'll see you next week with
another cooking video, thanks for watching!
RECIPE: https://www.fifteenspatulas.com/tiramisu You can make this luscious dessert completely ahead of time! This is an authentic style Italian tiramisu made with mascarpone, ladyfingers, and espresso. It's completely make-ahead, so it's great for parties where you want to get as much done ahead of time as possible. Don't miss out on a new video, subscribe to the Fifteen Spatulas Youtube channel here: http://www.youtube.com/subscription_center?add_user=fifteenspatulas Facebook: http://facebook.com/fifteenspatulas Twitter: http://twitter.com/fifteenspatulas The Fifteen Spatulas website: http://fifteenspatulas.com/ Joanne created Fifteen Spatulas to show people the cooking from scratch isn't as intimidating as they might think. On the blog you'll find recipes with step-by-step photos and explanations of the how's and why's of cooking (like why patting a steak dry before searing is so important, or how the hardness of your tap water can affect the strength of your bread dough). Happy cooking! Music courtesy audionetwork.