Tiramisu Taste Of Italy
Servings: 10
Calories: 275kcal
Cost: $15
A stunning Tiramisu interpretation
Equipment
- 1 12X4½X2½-inch/30X11X6cm loaf bread pan
- 1 Baking tray
- 1 Stand mixer
- 2 Pastry bowls
- 1 Whisk
- 1 Rubber spatula
Ingredients
- 1 ea. Ladyfingers (Biscuit Cuillère) Recipe
Coffee Punch
- 375 g Espresso
- 30 g Dark rum, or marsala to taste
- 1 each Lemon zest
Mascarpone Filling
- 90 g Powdered sugar
- 2 each Eggs
- 225 g Mascarpone cheese
- 225 g Heavy cream
Ingredients for the Montage
- 100 g Lemon spread or poached lemons Recipe
- 60 g Chocolate crunchy pearls optional
- 20 g Unsweetened cocoa powder
Topping
- 30 g Grated milk chocolate
- 20 g Unsweetened cocoa powder
- ½ ea. Lemon zest
Instructions
Ladyfingers
- Spread ladyfingers mixture over a baking tray lined with greased parchment or baking mat. Bake as suggested in the recipe.
Mascarpone Filling
- In a chilled mixing bowl, beat together the heavy cream, mascarpone, eggs and sugar on medium speed until medium-firm peaks.
Montage
- Humidify pan with water and line mold with plastic wrap. Slice sponge lengthwise in 3 equal portions. Spread one-third of the mascarpone filling in the pan. Top with the first sponge, and soak it heavily with the coffee punch. Add more filling, chocolate pearls and dust cocoa powder. Cover with the second layer of sponge. Soak with coffee punch and lemon spread, the remaining mascarpone filling, cocoa powder, and the last ladyfinger sponge. Soak with more coffee punch. Refrigerator tiramisu overnight.
Unmolding
- Flip the chilled tiramisu cake onto a rectangular plater, and remove the plastic. Grate some milk chocolate and dust with cocoa powder. Add some lemon zest – Buon Appetito!
Storage
- Tiramisu cake can be kept refrigerated for up to 48 hours. Avoid freezing temperature.
Nutrition
Serving: 100g | Calories: 275kcal
19 thoughts on “Tiramisu Taste Of Italy”
hello, do you have the recipe for lemon spread?
Hi Trang! yes, Lemon gel here https://brunoalbouze.com/lemon-chestnut-cake/
Is it possible to do the mascarpone filling over a bain marie if my eggs are not good to eat raw?
Tiramisu is traditionally made with raw eggs, and when you use fresh, properly handled eggs from a trusted source, the risk of salmonella is quite low for healthy adults. If it’s an issue for you, Tiramisu filling can also be achieved using the ”Pate a Bombe” technique. It consists of beaten eggs with hot syrup just like you would make an Italian meringue. However, it’s a different recipe. Hope this helps! 🐣
Thank you very much!
Wow! This is incredibly delicious! I won’t even need to travel to Italy to enjoy this. I’m excited to share it at a small local business event where I’ll be selling it! 😄
Thanks Chef, you have been my inspiration! ❤️
Thank you Riza 🤩
Hello, it looks fantastic! However, I have a question. I see 375g of espresso, which corresponds to about 9 portions. Isn’t that a lot? I’m not sure if American espresso standards differ from European ones.
Hello Marek,
Yes, it is correct. The recipe is updated 🌝
Hi Bruno, I am making this for my birthday dinner party and I have a coupe of questions.
1) is the sugar used for the lady finger mixture white sugar, caster sugar or raw sugar, just asking because in the video it looked a very light coffee colour
2) for the lemon spread component I noticed you mentioned you can use your poached lemon recipe – I’m assuming you blend the poached lemons before they are spread in the tiramisu. Is that correct? Also by how much should I cut down the recipe for the poached lemons, I’m only making it for this dessert and don’t mind a little bit left over but I don’t want a huge amount left over.
Thank you.
Kind regards,
Suzanne
Hi Suzanne,
When it does not specify, it is always granulated sugar. Chopped poached lemon or lemon marmalade can be used. You make what you need. Poached lemons last forever.. so, not a big deal 🍋. Happy cooking day!
Thanks for clarifying 😊, I love 🍋’s.
Hi Bruno,
So sorry its me again. Can you confirm the following
1) Checking the amount of cream of tartar for the ladyfingers. At the start of this video you say 1 gram, but in the strawberry tiramisu you say 3 grams.
2) In this recipe there is no baking powder listed for the ladyfingers, but for the strawberry charlotte you add baking powder to the flour and sift it together.
3) In the montage for this recipe you mention ‘Humidify pan with water and line mold with plastic wrap’. What does humidify pan with water mean.
Thanks so much for your guidance, apologies for being painful. 😟
Suzanne
Hi Suzanne,
No worries!
Always follow the written recipes, no matter what 👍
Thanks for confirming Bruno 😊
Hi Bruno,
Hope all is well with you. Quick question – in the video it lists 375 ml of expresso coffee and 15 ml of rum or marsala. However, in the written list of ingredients you mention 375g of expresso and 30 g of alcohol. I’m not worried about the alcohol as I can play with that to taste. Can you just confirm what is the correct expresso measurement – 375 g or 375 ml. Thanks Bruno, Suzanne 😁
Hi Suzanne,
Always follow the written recipe 🤩
Hi Bruno, unfortunately there are two written recipes in this case, one at the start of the video listing all ingredients and then the ingredients listed on this page. The measurement for expresso is conflicting (grams versus ml). Not to worry, I’ll go by grams and use my own judgement and adjust it if I need to as I make . No problems I can manage making a coffee syrup (ha ha) 😀. Have a good day!
Hi Suzanne,
I meant written recipe on the blog. Always 👍