Raise and Fall: Lusciously Classic Italian Tiramisu

Hello, I’m back now. And pleased to report no such satisfaction rebound once you complete the lesson you have started. All the hassles began with Le Cordon Blue recipe book series when we were looking for simply pasta and suddenly hooked on this tiramisu picture. How could you not fall for quick preparation time, and all you have to do is mixing, dipping, and chilling. So simple, eh? You bet, but there are always tricky step on every recipes.

On 1st attempt we mixed the whipped cream for quite a long time without really understanding the meaning of “stiff peaks”. There goes the blow out, cream separated into water and the whole mixture become crumbly. Oh well, no further choice, we’d have to taste it anyway since making a new one was far beyond expectations. Few hours chilling, and we scoop our spoon onto. Hmm, the taste was less awful than its appearance. Coffee, kahlua, sugar, cheese and broken cream were blended together.

On 2nd attempt, fear of another failure, I tried to beat the cream carefully and still have no idea of stiff peaks forming. Only when the cream began to rise I stopped the mixer and start fold the mixture at once. The result? It became very soft even after chilling. A big grin decorated our faces, now we have tiramisu ice cream instead the real one. Oh, who cares, the taste was still finger lickin’ good anyway.

The 3rd revenge took place last couple week after long pause. Still unsatisfied and wondering how to deal with “stiff peaks” after googling on trial and error suggestion from many recipes tested. Differences between raise and fall were as thin as hair. You just have to managed your eyes and dip your finger into the cream to make sure the stiff peaks have forming. And, your experience never lied then.

Now we have passed the exam and happy with the results. This classic recipe was definitely superior and indulged everyone, and we still promise to make another tiramisu. For our pleasures, or never ending satisfaction to create a good and fancy one.

Classic Italian Tiramisu
(From Le Cordon Bleu Home Collection: Italian)

Layer of sponge biscuits soaked in coffee and kahlua, rich mascarpone cream and a generous dusting of cocoa powder have contributed to the enormous success of this dessert today

Prep time 35 min + chilling
Total cooking time : nil
Serves 4-6

3 egg yolks
120 gr (4 oz) caster sugar
180 gr (5 ¾ oz) mascarpone
300 ml (10 fl oz) cream, for whipping
3 tbsp kahlua
500 ml (16 fl 0z) strong coffee (espresso required), cooled
36 sponge finger biscuits
cocoa powder, for dusting

1. Beat the egg yolks with sugar until the sugar has dissolved and the mixture is light. Add the mascarpone and mix well. Beat the cream into stiff peaks and gently fold into mascarpone mixture, then spread a thin layer of the mascarpone cream over the base of a deep 35 cm (14 inch) oval dish.

2. Add kahlua to the coffee. Dip the sponge fingers into the coffee, soaking them well. Depending on the freshness of the biscuits they may require more or less soaking, but be careful not too oversoak. Arrange a layer of sponge fingers close together in the dish – you may need to break them to fit the shape of your dish. Cover with another layer of the mascarpone cream, then another layer of sponge fingers, arranging them in the opposite direction to the first layer. Repeat the layers finishing with mascarpone cream. Smooth the top and keep chilled until ready to serve. Generously dust with cocoa powder just before sevring. Tiramisu is best made several hours in advance so that the flavours have time to blend before serving.



Our tips:

1. The recipe measurement was proven, so better stick to the recipe in details.
2. The whipped cream must be cold enough when mixed to avoid splitting. Better chilled first, but not frozen.
3. Be very careful when whipping the cream and forming “stiff peaks”. You just have to learn to notice, dip your finger to taste it. When you beat too much the cream will split into water and cream.
4. Some recipes would suggest non dairy cream or powder one for anti failure potion.
5. Do not tempted to use instant coffee. Have an extra worth miles by using fine espresso.
6. Do not dip the sponge finger too long otherwise your mixture will be very watery.
7. We use around 24 sponge fingers for the whole recipes.
8. Better serve the tiramisu next day ahead or at least chilled for 12hrs to acquire better taste.
9. Classic tiramisu usually served in glass, or thin dish. If you expect to make the fancy one like those pattiseries used to, search another recipe using gelatin for hardener.

Enjoy your luscious tiramisu!