Tiramisu (recipe from Italian Chef Angelo from Yas Viceroy Hotel in Abu Dhabi)
- 5 1/2 oz. (160 g) egg yolks
- 1/4 cup (60 ml) water
- 8 1/2 oz. (240 g) sugar
- 2/3 cup (160 ml) whipped cream
- 17 1/2 oz. (500 g) Mascarpone
- 2 vanilla beans
- just under 2/3 cup (150 ml) espresso coffee
- 1 packet ladyfingers or Vanilla Wafers
Start by crushing the ladyfingers, or Vanilla Wafers you want the pieces to be quite small. Make the espresso coffee.
Pour the espresso over the crushed ladyfingers and set aside.
Put the sugar and water into a saucepan, bring to the boil and simmer until the temperature reaches about 233-237 degrees F (112-114 C).
Put the 5 1/2 oz. (160 g) egg yolks (from approx. 6 large eggs) into a clean mixing bowl and add the seeds from 2 vanilla beans.
Mix until fluffy.
When the sugar syrup has reached the correct temperature, add it to the egg mixture.
Carefully pour it in, little by little.
Continue mixing until the mixture forms ribbons when lifting the beaters.
Bring out the mascarpone cheese.
Stir the mascarpone into the egg mixture, little by little.
Followed by the whipped cream, carefully fold it in.
I use mini Mason jars (bought at Hobbyhimmelen in Kristiansand, Norway).
Fill the jars 1/3 full with the espresso soaked ladyfingers, then fill it with the luscious cream. Use a palette knife to make a smooth surface.
Chill for at least 1-2 hours to let the flavors mingle.
Dust with 100% pure unsweetened cocoa powder.
The flavor is just fantastic and 100% similar to the one I was served…
I’m so happy I got to share this with you, I hope that those of you who try to make it will love it as much as I do.
Hoping you will all have a wonderful evening, and a good start to a new week.
Hugs from me to you.
P.S. I’m off to enjoy this tasty dessert, see you again soon…