Tiramisu is traditionally a layered dessert, alternating with savoiardi biscuits (lady fingers) and a sweet mixture made of custard and mascarpone cheese. The lady fingers are drenched in coffee syrup between the layers and the whole dessert is dusted with cocoa powder. The custard and the coffee syrup both are flavoured with sweet marsala or dark rum.
There are several variations to Tiramisu, and now I will be showing you tiramisu on an Italian Sponge Cake, Pan di Spagna. This sponge is light and airy and surprisingly has nil fat and no leavening agents. So it drenches beautifully giving the whole dessert all the espresso flavour it wants.
- 1 cup (240 ml) milk
- 5 tablespoons ( 75 gms) granulated white sugar
- 1 tablespoon + 1/4 teaspoon (18 gms) all-purpose flour
- 3 large egg yolks
- 30 ml marsala or dark rum
- 1 teaspoon pure vanilla extract
- 2 tablespoons ( 30 gms) unsalted butter
- 1/2 cup ( 114 gms) mascarpone cheese
- Pan di Spagna – 1 measure of the cake
- 1 cup (240 ml) strongly brewed espresso or coffee
- 1/4 cup (30 gms) granulated white sugar
- 2 tablespoons marsala or dark rum
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
1. Add 210 ml of milk and 50 gms of sugar in a heavy bottomed saucepan place over medium heat. Stir occasionally until the mixture comes to a boil.
2. In another bowl add the remaining milk, sugar, flour and the yolks
3. Beat using wire whisk until its all blended without lumps.
4. Add the hot boiled milk in a very slow pace into the egg mixture and keep stirring constantly. This is called tempering. If the hot milk was added at once or rather quickly then we ll end up with cooked eggs.
5. Transfer the mixture into a heavy bottomed pan and place it over stove on medium flame and keep stirring constantly until it begins to boil.
6. And keep the flame on for a few more minutes until the custard thickens a bit.
7. Add butter, pure vanilla extract and marsala/dark rum into the hot mixture and mix well until butter is fully melted.
8. Transfer the mixture into another bowl through a strainer to get rid of any cooked eggs.
9. Cover the surface of the custard with plastic wrap to prevent crust from forming and refrigerate for 2 hours or overnight.
10. Meanwhile prepare coffee syrup, by mixing the strongly brewed coffee/espresso with sugar and marsala/dark rum and let it cool down.
11. Once the custard has set in the fridge, place mascarpone cheese in a bowl and beat it using a spoon until light.
12. Add the custard into the mascarpone cheese.
13. Mix well using the spoon until well blended.
14. Now cut the Pan di Spagna into 2 horizontally and place the bottom layer in the cake board/serving plate.
15. Drench the cake layer with coffee syrup using a pastry brush.
16. Place half a cup of the prepared custard onto the drenched cake layer.
17. Spread it out evenly.
18. Place the second layer of the cake on top of the bottom one.
19. Drench this layer again with coffee syrup.
20. Spread out the remaining custard on top of the second drenched cake layer.
21. The next and final step is to dust the top with cocoa powder. I decided to dust using a stencil. Hold the stencil on top of the cake very close but not touching the cake.
22. Mix cocoa powder and powdered sugar and dust on top of the stencil using a sturdy strainer.
23. Carefully remove the stencil so that the cocoa powder mixture does not spill over. Cool the cake in the refrigerator until serving time. Tiramisu is all done for a bite now 🙂