Old Bay Steamer Tiramisu Recipes

TIRAMISU

Steps:

• In a pie dish or shallow bowl, combine the coffee with 1/4 cup rum, and set aside.
• Whisk together the yolks, sugar and salt in the top of a double boiler (or in a stainless steel bowl set over a pot of simmering water). With the heat set to low, stir almost constantly with the whisk, until the temperature of the yolks reaches 160 degrees F, 10-15 minutes. (See recipe notes; you can skip this step if you purchase pasteurized eggs).
• Remove from the heat and pour the yolk mixture into a stand mixer fitted with the whisk attachment (or use a large, clean bowl and an electric mixer). Beat until pale, thick and creamy, approximately 4 minutes. Add the mascarpone cheese and remaining rum. Mix on medium speed to incorporate the ingredients, which will look lumpy. Turn off the machine, scrape down the sides of the bowl, and turn the speed up to high for 3 minutes, until thick and very smooth.
• Using a stand mixer with the whisk attachment or an electric mixer, beat the heavy cream to a stiff peak (this can also be done by hand with a bowl and whisk). Fold the whipped cream into the yolk mixture.
• Grab the pie dish with the coffee, and place it next to a 9x13 dish (standard baking dish, glass, ceramic, etc).
• Very briefly dip the ladyfingers into the coffee, then line them along the bottom of the pan (my pan held exactly 24 per layer). Do not flip the ladyfinger in the liquid to coat the other side evenly, and do not hold it in the liquid. Too much liquid = mushy dessert that seeps coffee.
• Once you have a single layer, top with half of the custard mixture, spreading evenly with a spatula. Sprinkle evenly with half of the grated chocolate. Repeat with the remaining ladyfingers, custard, and chocolate. If desired, sift a light coating of cocoa powder on top of the bittersweet chocolate to fill in any chocolate gaps (this is more about presentation than flavor).
• Cover the pan tightly and refrigerator for a minimum of 4 hours or overnight.
• To serve, scoop into individual bowls or onto plates.

OLD BAY STEAMER TIRAMISU

Steps:

• Beat the egg yolks and sugar until pale and almost heavy ribbons.
• Mix in the 1/3 cup Kahlua.
• Whip in the cheese, in small blocks, being careful not to over-whip.
• In a cold bowl, whip the cream with a pinch of salt to firm peaks.
• Carefully fold in the whipped cream.
• In a 9 x 13 inch pan, dip the lady fingers in the coffee, long enough to add flavor but not so long that they fall apart. Quickly place them in the pan, coffee-side up.
• Fill the pan completely and put roughly half of the mascarpone mixture on top of the lady fingers. Do not worry about having to little because the excess will soak down from the second layer.
• After spreading the mixture evenly, repeat with a second layer.
• Leave in the refrigerator overnight, covered with aluminum foil (hopefully, you can wait a whole day).
• Before serving, sprinkle sifted cocoa powder and you have a dessert that's sure to please anyone.

OLD-SCHOOL TIRAMISù

Steps:

• Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
• Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
• Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5-7 minutes. Remove bowl from heat.
• Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
• Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1-2 seconds per side. Lay 8 cookies in prepared pan (it's okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you'll get cleaner slices and the layers will be fully set).
• Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
• Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.