This is just the last step, homemade tiramisù (two really little one because it was my first time making everything from scratch).
The process is very simple: – Pasteurize the egg yolks together with the sugar in a bain-marie, stirring continuously. Up to 71°C (the temperature will still rise up to 72). Reduce the temperature with a water and ice bath (always a bain-marie). Optionally add some Marsala (a drop). The number of eggs depends on the quantity of mascarpone, with 120g I had I used 2 yolks (about 33g), with 250g you should use about 5-6 which are about 65g). – Immerse the ladyfingers in the coffee (it must be already cold) for 3 seconds. Set them aside on a plate. – Whip the egg yolks a little (should be almost white) and then add the mascarpone (if the mascarpone has a fat percentage higher than 45% it should be creamy and firm, otherwise it will be more liquid… In any case it will taste good anyway. My homemade mascarpone was not really fatty, next time I’ll try with a cream with more fat inside). Whip it a little longer. – Assemble the tiramisu in layers, taking care to dust with bitter cocoa at the end.
– Rest in the fridge, if you rest it 2 days it will be even better.
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Like I said yesterday I made homemade ladyfinger and homemade mascarpone
[https://new.reddit.com/r/ItalianFood/comments/1cfieuh/homemade_ladyfinger_and_mascarpone_first_time/](https://new.reddit.com/r/ItalianFood/comments/1cfieuh/homemade_ladyfinger_and_mascarpone_first_time/)
This is just the last step, homemade tiramisù (two really little one because it was my first time making everything from scratch).
The process is very simple:
– Pasteurize the egg yolks together with the sugar in a bain-marie, stirring continuously. Up to 71°C (the temperature will still rise up to 72). Reduce the temperature with a water and ice bath (always a bain-marie). Optionally add some Marsala (a drop). The number of eggs depends on the quantity of mascarpone, with 120g I had I used 2 yolks (about 33g), with 250g you should use about 5-6 which are about 65g).
– Immerse the ladyfingers in the coffee (it must be already cold) for 3 seconds. Set them aside on a plate.
– Whip the egg yolks a little (should be almost white) and then add the mascarpone (if the mascarpone has a fat percentage higher than 45% it should be creamy and firm, otherwise it will be more liquid… In any case it will taste good anyway. My homemade mascarpone was not really fatty, next time I’ll try with a cream with more fat inside). Whip it a little longer.
– Assemble the tiramisu in layers, taking care to dust with bitter cocoa at the end.
– Rest in the fridge, if you rest it 2 days it will be even better.