Chef Johns Tiramisu Recipes

EASY TIRAMISU (CHEF RECIPE)

Steps:

• Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
• Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
• Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
• Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
• Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8"/20cm square dish. (See video or step photos above to see how I arrange them).
• Spread over half the cream, then top with another layer of coffee dipped biscuits.
• Spread with remaining cream.
• Cover, refrigerate for at least 4 - 5 hours, preferably overnight
• Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

EASY TIRAMISU RECIPE

Steps:

• This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
• Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
• Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
• In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
• Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
• Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
• Spoon half the mascarpone cream filling over the ladyfingers.
• Repeat process with another layer of ladyfingers
• Add another layer of tiramisu cream
• Refrigerate at least 4 hours. Overnight is best.
• Dust with cocoa before serving

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

TIRAMISU TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.
• Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.
• Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.
• Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.
• Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

CHEF JOHN'S TIRAMISU

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.