Perfecting Tiramisu - Kitchen Conundrums with Thomas Joseph

hey everybody thomas joseph here and today we are tackling tiramisu now oftentimes when people make this at home they end up with something that's really wet soggy and heavy well today I'm going to share with you a recipe that is perfect light airy and delicious so let's get started [Music] okay so to start off what we're gonna make is a wonderful delicious zabaione and a zabaione we've made this before in one of our other videos so check it out it's a mixture of eggs a little bit of wine or alcohol I'm using Marsala wine today and some sugar three ingredients really easy super simple and all you're gonna do is you're gonna mix these ingredients over a double boiler now a double boiler is simply some simmering water in a pot like this with a bowl on top you want to make sure that you're using a heat proof Bowl this is a heat proof glass bowl but you could also use a metal bowl as well and what you're gonna do is just mix these ingredients together with a wire whisk until they're really nice and light and airy it's gonna quadruple in volume I'll say it and that's what's gonna give you a really great lofty tara misu in the end now the great thing about tiramisu and I think people are actually intimidated by making this at home because they think it's a dessert that you can only get in a really great restaurant but it's super easy to make you can use some store-bought ingredients which will help you out and it's no bake which is fantastic so whisk these ingredients up here once this pot starts to simmer and bubble will get more heat which is gonna help increase the volume of this egg mixture and it's gonna really lighten in color alright so it's been about five maybe even six minutes here and you can see how lovely pale light and fluffy this mixture is now you know if you didn't want to use Marsala wine here you don't have to you could use another four to five wine like a dry vermouth would be really great but if you wanted to take the alcohol out completely you could probably even substitute a third of a cup of some strongly brewed coffee here as well your Tara mizu will just be kind of extra caffeinated but what I'm gonna do now is take this off of the heat and then we're gonna be ready to combine all of our other ingredients and layer this dish up alright so right now I am whipping a little bit of cream which is gonna help to lighten up our base here the zabaione and we're also gonna add a little bit of mascarpone for really great flavor and richness so this is a half a cup of heavy cream I'm doing this by hand just whisking it until I get nice soft peaks nothing too stiff because it'll just make it hard to fold into our mixture and one thing I forgot to mention before you guys is you wanna invest in one of these this is a digital thermometer here and this is important when you're making yourself I own over that double boiler you want to make sure this mixture comes up to about a hundred and sixty degrees and that will ensure that your eggs our pasteurize are at a safe temperature but also that the temperature is at the right point to give you enough volume for your zabaione so the cream here is almost whisked up to nice Peaks this looks good I'm going to take the mascarpone here this is eight ounces of mascarpone but I'm just going to kind of fold this in with my whisk a little bit it's gonna kind of deflate the mixture a little bit but it really does add a nice richness and it is one of the signature components of a Terra me soup alright and then last but not least the whipped cream the whole goal here is to combine the ingredients gently but thoroughly without deflating the mixture so this whole movement of kind of going around the sides and over is called folding now once you have your base done really it's all about assembly and again this can be in make-ahead dessert you guys you can do this the day before you're planning on serving it and it sits really nicely in your refrigerator it sets up really well so once this mixture is all combined I'm gonna push this off to the side and we're gonna start layering so I have a simple square baking dish here you can use either an 8 by 8 or a 9 by 9 baking dish and I think the beauty here is if you have something at home just use it you'll either end up with a tall tiramisu or something that's a little bit more flat with more surface area to it so and then I have these are store-bought ladyfingers and I think what's really great about this recipe is that it uses store-bought ladyfingers because often times store-bought is consistent like the ladyfingers themselves are gonna be the same texture they're usually the same size which is fantastic as opposed to making them at home I also think that ladyfingers when they're store-bought they're a little bit drier and crisp which really helps in preventing a soggy tara misu if you make ladyfingers at home from a sponge cake batter they can be quite light and delicate and they don't give you that texture that you need for something that has kind of lightness and airiness so store-bought is great you need 24 of them and that's from about a 7 ounce package of ladyfingers so now it's time to assemble I have some strongly brewed coffee here you could also use espresso if you have an espresso machine or you can go to your local coffee shop and get an espresso and add a little bit of water kind of like an Americano here and what you're gonna do is you're going to dip the ladyfingers then very very quickly use your hands here you don't need to do a use of a pastry brush or anything like that but you just want a really quick dunk and then you're gonna place them in your baking dish now the reason why you don't want to let these sit is because they will become oversaturated with your coffee or your americano and in the end you're gonna end up with something that's really wet and heavy again that's what we're trying to avoid here so I'm gonna continue this process of dipping the ladyfingers and arranging them in my baking dish 12 per layer so we're gonna start with 12 as the base and then we're gonna layer in our delicious zabaione mascarpone mixture alright so the last ladyfinger here and I'm just gonna break this in half and fit it in to this corner of the pan and you don't want to force these together you want to leave a little bit of space because once you pour this delicious mixture over the top it's gonna soak into the ladyfingers and they'll expand so don't really pack them here too too tight now I'm gonna just take a ladle and about half of this mixture is going right over the ladyfingers and then repeat this process with your remaining ladyfingers the espresso and then we're gonna top it off with this delicious zabaione mascarpone mixture okay so the layering is complete and now a dusting of cocoa powder now some recipes out there call for dusting with cocoa right before serving but this recipe which I haven't said this before is the test kitchens favorite tiramisu recipe has you sprinkle with cocoa powder before you refrigerate and what that does is it creates this nice top I don't want to call it a crust but it's a layer of cocoa powder that's really beautiful and also tasty it doesn't kind of flake offered blow off when you're ready to serve it so cover this with plastic wrap and this goes into the refrigerator overnight at least it can even be in the refrigerator up to 24 hours and it's gonna set up really nicely so you've got a nice piece out of it when you're ready to serve it so right into the refrigerator the term e-soo it's been in the refrigerator overnight it's nice and set and now we're ready to serve it so you can do this with a spoon or a spatula I like to take a nice corner piece here and this is a fantastic dessert it is light and airy look at how beautiful it comes out of the pan now you could also make this if you wanted to in individual portions you can make these in little ramekins and serve them like that but this will be your favorite recipe I promise it is light airy but also rich tasty and it's perfectly balanced with that bitter cocoa powder on top and the sweet filling tara misu 101 for you guys now as always if you have any kitchen conundrums please reach out to us using the hashtag kitchen conundrums we love to hear from you enjoy hmm and as always guys click like and subscribe [Music] you

Channel: Everyday Food

Views: 79,854

Rating: 4.8495955 out of 5

Keywords: Perfecting Tiramisu, Tiramisu, tiramisu recipe, how to make tiramisu, easy tiramisu recipe, tiramisu cake, how to make classic tiramisu, Italian desserts, how to make tiramisu recipe, tiramisu italiano, desserts, how to make, dessert, easy desserts, desserts for coffee, Thomas Joseph, Kitchen Conundrum, Everyday Food, Sarah Carey, Martha Stewart Living

Id: 1w1Z-9tf-7Q

Length: 9min 14sec (554 seconds)

Published: Tue Apr 21 2020