So, as you can see in the title of this post, I’ve made a Tiramisu for you, but not just any tiramisu, a tiramisu with an added secret ingredient! And that secret ingredient is…
Pastry cream!
Just wait until you taste and feel what pastry cream does to a Tiramisu! Holy moly moly moly about sums it up! Kind of like a tiramisu cheesecake!
Pastry Cream-Mascarpone Tiramisu.
Heck.
Yes.
Anyway this is a first; I think. No goofy, sarcastic play on words in my title, just the name of the recipes provided. It’s really no big deal, but I loved the tiramisu in this challenge so much, that I wanted to keep the title simple and to the point, or maybe I’m sugar wasted from so many servings of this delicious, uber creamy tiramisu!
So as mentioned above, today we have a fancy, creamier twist on authentic tiramisu; everything from scratch, including the mascarpone cheese and ladyfingers; plus a white chocolate caramel latte tiramisu that I created.
I’ll never forget the first time I had tiramisu. It was an ex-boyfriend’s mother’s birthday, and we went to this great Italian restaurant on the upper east side to celebrate it with his family. For the life of me, I can’t remember the name of the restaurant, but I remember the tiramisu. I’m not a coffee drinker, and in fact, I don’t really flip over the flavor of coffee in general, but wow, one bite of this creamy, cakey layered confection in front of me, and I was blown away.
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Le Cordon Bleu (Yes, chicken cordon bleu. Good one!) at Home and Baking Obsession. Thanks, Deeba and Aparna!
This challenge was so much fun. I’ve made tiramisu before (well, tiramisu soup, with accidental sarsaparilla, but no need to get into that right now!), but never made each component from scratch. What a brilliant idea by Aparna and Deeba! We were required to make our own ladyfingers (savoiardi) , mascarpone cheese, and of course, the zabaglione. However, there was an interesting addition to this recipe..vanilla pastry cream.
I’ve never seen vanilla pastry cream in any tiramisu recipe (unless you count those ‘quickie’ recipes that use instant vanilla pudding. Sorry to those of you who use those recipes because I understand you’re short on time, but the time it takes to stir that up with milk is about the same time it takes to make a pastry cream. I don’t hate the stuff, just not in my tiramisu, thank you.), so this was definitely interesting, and I couldn’t wait to taste it.
Due to my somewhat aversion to coffee, I decided to lighten up the coffee flavor a little by melting milk chocolate into the hot espresso. I nixed the sugar because milk chocolate is more than sweet enough. Now, I could have just blown off the coffee completely and dipped my ladyfingers in something other than espresso, like a fruit juice/syrup, tea, etc, but I didn’t because I really wanted to remain true to the spirit of tiramisu, and I feel that spirit lies in that first bite I took at that nameless restaurant.
In fact, I remained so true, I didn’t think a tablespoon or two of chocolate liqueur would hurt either. If kids are going to be eating this, nix the chocolate liqueur and well, maybe the espresso (unless you want to stunt their growth; remember that one??), and go with a fruit syrup/juice or whatever IS NOT coffee or liqueur.
Now that I’d decided on my dipping liquid, I also wanted to flavor the zabaglione, mascarpone, pastry cream, whipped cream amalgamation. What better than a caramel sauce or syrup to make both a Milk Chocolate-Caramel LATTE tiramisu, (would MACCHIOTO be better suited? I like that word.) and a White Chocolate Caramel Latte tiramisu.
I knew one day I’d be able to take advantage of all those cool coffee shop concoctions that sound so great but I never get to enjoy due to my missing coffee gene. Well, the name of one anyway. My tiramisu contains espresso, kahlua, chocolate, caramel and cream instead of steamed milk, but isn’t that close to what they call a latte?
Speaking of kahlua, you can use any liqueur you want. The Daring Bakers tiramisu calls for rum extract in lieu of liqueur, so if you want to nix the alcohol, there’s another way to do it. However, if you want alcohol or liqueur in your tiramisu, whatever you prefer will be just fine, whether it be brandy, rum, marsala, amaretto, kahlua, creme de cacao, etc.
A tablespoon of any of the above is sufficient in the espresso and the mascarpone , if desired. But, if you want to surpass sufficient, by all means, go for it!
In the end, I decided to swirl some of the homemade caramel sauce into the creamy filling and leave it at that in hopes of a pretty swirl throughout this luscious block of heaven (didn’t happen). As I type this entry, my tiramisu was just put into the freezer (it’s Feb. 27th, 2:57 am and I just finished it, once again proving that the last-minute is my new BFF) to set quickly.
By the way, I’m eating the White Chocolate Caramel Latte Tiramisu right now. It’s 11:55 pm, later than I thought I would have this post up. Midnight bliss. The hell with tardiness. YUM.
- 2 large egg yolks
- 3 tablespoons sugar/50gms
- ¼ cup/60ml Marsala wine (or port or coffee)
- ¼ teaspoon/ 1.25ml vanilla extract
- ½ teaspoon finely grated lemon zest
- ¼ cup/55gms sugar
- 1 tablespoon/8gms all purpose flour
- ½ teaspoon finely grated lemon zest
- ½ teaspoon/ 2.5ml vanilla extract
- 1 large egg yolk
- ¾ cup/175ml whole milk
- 1 cup/235ml chilled heavy cream (we used 25%)
- ¼ cup/55gms sugar
- ½ teaspoon/ 2.5ml vanilla extract
- 2 cups/470ml brewed espresso, warmed
- 1 teaspoon/5ml rum extract (optional)
- ½ cup/110gms sugar
- ⅓ cup/75gms mascarpone cheese
- 36 savoiardi/ ladyfinger biscuits (you may use less)
- 2 tablespoons/30gms unsweetened cocoa powder
- Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
- In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
- Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
- Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
- Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
- Place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
- Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
- Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
- Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
- Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
- Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
- In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
- Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
- Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
- Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
- To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
Recipe from My Baking Obsession
- 2 cups heavy cream - NOT ultra-pasteurized
- 1 tablespoon lemon juice
- Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
- It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon and you will be able to draw a solid line through it with a finger. You will also see just a few clear whey streaks when you stir.
- Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth * and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
From My Baking Obsession - The first time I made mascarpone I had doubts that it had been cooked enough because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge and will remain lusciously creamy. Keep refrigerated and use within 3 to 4 days.
Double the recipe for more cheese.
- 3 eggs, separated
- 6 tablespoons sugar
- ¾ cup cake flour, sifted (or ¾ cup all purpose flour + 2 tablespoons cornstarch)
- 6 tablespoons confectioner's sugar
- Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
- Beat the egg whites using an electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
- In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
- Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and ¾" wide strips leaving about 1" space in between the strips.
- Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
- Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
- Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
- Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
- Store them in an airtight container till required. They should keep for 2 to 3 weeks
Authentic Tiramisu from Scratch
To make my versions of the master recipe:
For the Milk Chocolate Caramel Latte Tiramisu:
1. Omit the sugar in the master RECIPE syrup and melt about 1/2 cup chopped milk chocolate into the hot espresso instead. Stir in 1 tablespoon of chocolate or coffee liqueur, like kahlua, or whatever kind of alcohol you prefer, if desired.
2. Lay first layer of dipped ladyfingers (savoiardi biscuits) evenly in the pan. Top with a third of the cream, then drizzle and swirl in caramel on top of the cream. Repeat two more times, ending with cream, dipping and layering the remaining savoiardi biscuits as directed in the recipe. Drizzle and swirl the caramel into each layer of cream prior to topping with savoiardi biscuits.
3. Top with cocoa and powdered sugar.
For the White Chocolate Caramel Latte Tiramisu:
1. Omit sugar in hot espresso and stir in 1/4 cup chopped white chocolate instead. If you can find a good white chocolate liqueur, add it to the espresso!
2. Make a white chocolate ganache by heating the 1 cup of heavy cream in the recipe and pouring it over 6 oz chopped white chocolate – stirring until uniform. Chill completely, then beat until stiff peaks form. Fold into the zabaglione-pastry cream-mascarpone filling and layer as directed in RECIPE, drizzling caramel on top of the cream in each layer.
3. Drizzle top with more caramel and shaved white chocolate, if desired.
UPDATE – A friend suggested a Salted Maple Coconut Chai Tiramisu. Whaddya thnik?
Mmmm . . . fabulous flavor choices, Lisa! Caramel always makes anything chocolate better, right? (And your presentation is great–so neat looking).
Milk and White Chocolate Caramel Latte Tiramisu–all drool worthy words put together to flavor a heavenly dessert!! Ohh I’m seriously craving for something very sweet now!! Great job, it looks so good!
Oh, I love the flavors you chose for this! I’ve had such a hankering for caramel lately and with homemade mascarpone? Bliss!
Oh love the pictures! your tiramisu looks gorgeous!
What an amazing tiramisu creation! I love the milk and white chocolate and the caramel drizzle! Beautiful decoration on top too, making the pictures just so gorgeous!
That looks great, and I like the macchioto name!
Oh my wow. Yep, I think the next time I make tiramisu, it’ll be white chocolate caramel – that sounds heavenly. Both look beautiful!
Love the post!! You made TWO! What a star!! This was a fun challenge although I prefer my own tried and tested recipe. I lace mine with coffee AND alchohol and the kids gobble it up with no sign of stunted growth – yet. Although my princess is a little small… you think perhaps? Nahhhh..
Great Job on this challenge and both versions look really great
Hello LisaMichele!
Brussels calling!! Your tiramisu looks outstanding, as usual!!
MMMMMMMMM,…excellent!
hello LisaMichele!
Brussels calling!! Your tiramisu looks outstanding!! Waw!!!
MMMMMM,…lovely!
Hello Lisamichele!
Brussels calling! Your tiramisu looks so tempting & georgous!!
MMMMMMMMM,…lovely!!!
Your Tiramisu is beautiful! The ladyfingers are perfect and the mascarpone looks so smooth!
Cheers,
Rosa
Oh well done Lisa. I too didn’t fool aroudn much with this month’s challenge because I loved it so much. Your combo of chocolate, caramel and latte is definitely a winner!
These look beautiful! You got such clean edges when you cut it and the layers look great. I never used to drink coffee either, but loved tiramisu, and now drink tons of coffee. Maybe tiramisu is a gateway drug… I made the original, but I’m one of those with the fruity variations:) Yum.
Oh yum, your flavours sound so delicious, and your beautiful pictures really show off your great creations! Congrats on a challenge VERY well done!
Btw, I started drinking coffee, as in strong black coffee, no milk no sugar, when I was four years old, thanks to my grandfather. My parents didn’t mind too much, and when I was eight my friends’ parents knew that come coffee time, they’d better give me a coffee mug instead of a glass of lemonade! Never heard the stunted growth thing, but maybe that’s why I’m so short! LOL!
Your Tiramisu looks gorgeous, Lisa. I’m not too much of a coffee person myself but I love it in Tiramisu.
Thanks for baking with us.
yup i am seriously liking your flavor combination here. Lisa – this looks grand – regardless of how the title of your posts are i am sure all your creations are spectacular!
Definitely Yum! Love your flavor combination!
Great job! Your Tiramisu looks wonderful!
Seriously, and I’ve told you this before, awesome flavour combo! I love caramel, I love coffee so this = YUM!
The white chocolate sounds incredible too, give me a bar of white chocolate over milk chocolate any day 😀
Your mascarpone looks so smooth, mine was a little…. not gritty or anything, just not as smooth as yours looks.
Beautifully presented Lisa! 🙂
Wow your tiramisu looks so good, I love your idea of the ‘caramel latte’, at least you get to use the great coffee names if you don’t get to try them. Great job on this challenge, looking forwad to seeing what you do next month :D.
My mouth is officially watering. I need to make my own tiramisu.
Oh LIsa…u excelled again and way way deliciously this time round….have to begin by making my own mascarpone coz it aint available as easily here..
Love the white chocolate n caramel….what a fantastic duo…jus meant to rock ur dessert….
Wow, Lisa, this is mouth-watering! I bet the caramel adds a divine texture and flavour! And you mascarpone is so perfectly creamy! You did amazing, as always!
Love your story about the nameless resto. Foods bring back the funniest memories! And I don’t care what time of night it was – your challenge wasn’t late at all! Good one.
Hello Lisa
what a gorgeous looking and tasting dessert
the flavours are awesome, you did it again my
friend.
WOW Awesome job – sometimes last minute IS best! 🙂
Very nicely done on this last minute thing! lol… 🙂 You do give a new meaning to the word last minute don’t you? Love the flavors you put in, but seriously… how can you not like coffee??? 🙂 I love coffee but what I do not like – in general – is coffee in my food. So for me tiramisu with too much coffee taste is just bleh… so I never put in much coffee really. Only the tiny bit of dipping the ladyfingers and even that is usually heavy diluted with water and eh… amaretto. Masks the coffee taste beautifully… Anyway… I didn’t mean to give such a long comment… Just wanted to say that I totally love your latte tiramisu! Looks gorgeous!
I agree, this was an amazing challenge (of course just second to cannoli, wink)
Wow, your version of tiramisu is sensational! Great work! Beautiful! YUM! I’m starving!
I absolutely LOVE white chocolate! So your version is a must-try on my to-do list now. Good job on the challenge!
JESUS GOD WILL YOU PLEASE F’N MARRY ME??? I’m tired of asking every month – LETS JUST DO IT. Seriously!
I can’t even express how TURNED ON I am right now. I can’t believe how close to tears I am because I DO NOT HAVE BOTH OF THESE DESSERTS IN FRONT OF MY BIG FAT FACE WITH A SPOON IN EACH HAND.
*sob*
XOXOXOXOXOXOXOXOX
Hell yea I want some lotion. My hands, seriously, look like sand paper. Crossing my fingers.
I love the tiramisu and then Lisa I love everything you do- always beautiful. I particularly like the photo of the tiramisu with the heart on top. Very sweet. And despite no prior freezing, they look like perfect cuts to me. Tres bien!
Oooh you did hearts, too? Great minds think alike, huh? And I love your version with chocolate melted into the coffee? Wow! Brilliant and I want to try that! But personally, I am hooked on the espresso-Amaretto version. Yum! This was a fun challenge. And I am too impressed by your mascarpone! Fabulous! Gorgeous Tiramisu’s too, way prettier than mine! But one sec – instant vanilla pudding? Seriously? How horrid is that? Especially when Tiramisu is so easy!
I love the lady fingers you made – they look sooo even! And the final product – looks delicious Lisa. I am sure this tiramisu will be even more memorable than the first one you ever tried!
Lisa you always do such a superlative job with your Daring Bakers entries (and everything else)! I love the caramel latte flavour and the patterns on top too! 😀
Thanks for the comment, lisa! and you’re the first person who thinks that i look like mila kunis, maybe just in that picture? She’s wayy to hot for me to look like her, lol.
and i LOVE caramel latte!! what a great idea to add caramel and coffee to a creamy tiramisu. And great pictures you’ve got of your mascarpone, so luscious looking!
What an involved recipe, but you’ve done an amazing job. It looks great!
*kisses* HH
Beautiful tiramisu and great flavor combination, too.LOVE your photos!
Hand cream…sure! Winter always is a good time for hand cream.
Your tiramisu looks awesome, love the caramel sauce. A lot of work and unusual elements to make it. Congrats.
VERY Pretty Tiramisu Lisa. I really like how neat the presentation, and how perfect your layers are. well done as always!
Wow! I really should have worked in the time to make this! EVERYONE seems to have loved it! Yours looks so beautiful…especially the hearts! Your flavors (white/milk chocolate, caramel) put together are to die for, especially with the other components! I MUST make the mascarpone cheese! Kudos to you, as usual!!! 🙂
Oh Lisa, your mascarpone and your tiramisu looks fabulous!!! The flavorings, gosh, wish you were closer!! 😉 I’m a coffee lover…err..actually more like a coffee addict…and I love caramel MACCHIOTO!!! 🙂
Your Tiramisu sounds fantastic! I toyed with the idea of caramel and chocolate, but then I waited until the last minute – like always!!!! I always love what you do! You are so talented! And, p.s. I’d love some lotion!
Oh my god, way to elevate the already mouth-watering tiramisu with the simple addition of caramel! Seriously, why didn’t I think of that? Sounds utterly amazing!
Your tiramisus look like serious pro quality. Beautiful presentation and nice details with the hearts and caramel!
This looks absolutely beautiful and mouthwatering! I love your creativity with the flavors. I ended up skipping this challenge… way too much going on these days, but I do plan to make tiramisu at some point, and I hope mine looks as good as yours!!
Stellar tiramisu – I could see how thick your filling is, and how nice it turned out.
such perfect layers! and I like the smear on the plate: fancy 🙂
Lisa…so elegant, love the way you decorated the tiramisu…gorgeous! Nice pictures as always 🙂
yummmmm… anything with caramel in it is always a winner for me =). Gorgeous photos like always.
The extra swirl of milk or white chocolate caramel will make a lot of good difference in every layer. I believe it has enhanced the flavor to one step up the normal tiramisu delish… Good idea, I should try it too! Thanks, Lisa… swirling caramel on the surface makes Tiramisu so appealing instead of the normal cocoa dusting…
Sawadee from bangkok,
Kris
Your tiramisu looks terrific! Perfectly square and clean. The only way I can get the cuts to look that clean is to lick the edges before I photograph… actually the edges won’t be that clean… lol. I enjoy reading how you played with the flavors instead of using straight expresso. You knocked the challenge out of the park!
♥♥♥ sweet and very appaetazing ! Nice nice and nice !
Bravo, great job, fabulous challenge 🙂
This looks delicious, and your cream set up so much better than mine did.
My first tiramisu was in a Italian restaurant near the theater district in London. I remember it tasted like it had soaked in alcohol. The next time I had it was my friend’s mother’s sponge cake version, which was ethereal but not very close to tiramisu. This might be the most authentic recipe I’ve made.
Those are great flavors and it looks fantastic!
Hi!
Your photos are gorgeous. I make tiramisu all of the time, and love it… I just joined Baker’s Challenge, but can’t find the link for what is next. I will have to find it, and get on it NOW.
Great to find your beautiful site!
PS – was making the biscuits worth it? And what did they taste like?
Valerie
Wow your tiramisu looks amazing
Simply Amazing! Great job, as usual! I love the chocolate liquer and caramel! Great idea! I wish I could sample a piece!!
I had that Tiramisu in a restaurant experience, which spoiled me for all the not so excellent ones since. Guess the answer is to make your own. Excellent job, as usual.
They look delicious! Well done making two, I didn’t even manage to photograph mine which was a Japanese Plum wine flavoured Tiramisu but we enjoyed it all the same even if I didn’t Blog about it.
Your tiramisu looks gorgeous and I LOVE the flavor combination I am latin American so I love caramel latte, your pictures are great .
Looking good is good business…….and this Tiramisu is up there!!!!!
WOW! as always your challenge result is just perfect-
your tiramisu version is amazing!
I love the flavors combination,
and the lady fingers are just perfect!
Beautifully done
greeting from Israel!
and happy purim
Inbal
Anti-coffee gene? No worries — I think I make up it up for you!
Beautiful as always and I LOVE the milk and white chocolate caramel!
Your Tiramisu turned out fantastic, love your blog!
your tiramisu looks fabulous well done 🙂
Was looking for a tiramisu recipe this weekend so had a little look on your blog…so glad I did! This looks delicious 🙂 I’m not a coffee drinker either but there’s something about tiramisu I absolutely love. Thanks for sharing such a gorgeous recipe 🙂
Pingback: Homemade Mascarpone Cheese. Mascarpone is pretty pricey, but it takes two inexpensive ingredients and about 15 minutes heating time to make it yourself! Where Home Starts
Pingback: Homemade Mascarpone Cheese. Mascarpone is pretty pricey, but it takes two inexpensive ingredients and about 15 minutes heating time to make it yourself! - Where Home Starts
Pingback: Best Recipes of 2014: Italian Dessert Recipes
The bowl with the cream, does it touch the bottom of the skillet or is it a regular double boiler? Ty
Hi, Shari. I can see how it can be confusing, but yes, the bowl is right on top of the simmering water; no double boiler or makeshift double boiler needed 🙂
Hi for your mascapone cheese what can I use instead of cheesecloth please
Hi, Steve. Do you have any paper coffee filters on hand? If so, those are a perfect substitute for cheesecloth 🙂
Yes I have thankyou for that
You’re welcome 🙂 Enjoy!
i used gauze, is practicaly the same and you can get it in every pharmacy
Great idea! Thank you for that! 🙂
Very nice Mascarpone recipe….very smooth
Pingback: https://parsleysagesweet.com/2010/02/27/milk-and-white-chocolate-caramel-latte-tiramisu/ | MandysMoments
VERY late to the game here. I love that you’be taken the time to include all the components’ recipes. Thank you! I do have a question. You specify “not ultra-pasteurized” heavy cream. Could you explain why that is? Thank you so very much for your time!
Lisa
Hi Lisa. Don’t know if you will get this response as it is a few years since your question, but I still feel you deserve an answer… and I have it! Lol.
The reason “ultra-pasteurized ” heavy cream is not recommended is because it is difficult to coagulate, and may not separate the curds and whey enough in the cream to drain enough whey to allow a firm enough, and proper tasting marscapone cheese. This is due to the extremely high temperature used in the pasteurization process of the “ultra-pasteurized cream.”
That being said… I have great difficulty finding cream these days that is not “ultra-pasteurized.” It does (At least for me) take way longer to bring slowly to that near boiling point, but I have successfully used it to make my marscapone. At times I add just a bit more lemon juice, as the acid in it acts as the coagulant for the whey and facilitates the separation process. Just be careful to not add too much more as it will change the taste of the cheese.
Do hope you receive this ?, and hope it answered your long unanswered question (that you have probably already learned in the ensuing years, right? Lol!
With hope and blessings,
Kathy
Hi, Kathy! I’m SO glad you loved this recipe, and I agree that you need to splurge every so often regardless of diet and dietary restrictions. We only live once,right?! That said, this is the best take on tiramisu I’ve ever had, and will continue to make it this way when time isn’t an issue! On another note, thank you so much for your explanation of pasteurized versus ultra-pasteurized heavy cream, and the your advice on making this recipe, as it will help my readers greatly!. Ultra-pasteurized never whips up as fluffy as pasteurized, and is rarely recommended in cheese making and other preparations, but sadly, like you, that’s about all I can find at the local supermarkets. Thank you also for the advice on adding more lemon juice when using the ultra-pasteurized cream; I will surely try that out! God Bless! – Lisa
I absolutely, emphatically love, love, love this recipe!!!!! I have changed my diet to an all natural one, but that doesn’t mean I cannot have amazing desserts. It simply means I make everything I eat (well 95%) from scratch using only raw, staple ingredients– no cans, boxes, pre-mixes, starters– all from scratch!.
Making this recipe is a labor in love, as it is time intensive. Make sure you read the instructions well to understand this, as the zabaglione and pastry cream both say to refrigerate 4hrs or overnight, the marscapone requires to be refrigerated overnight (or up to 24hrs) wrapped in cheesecloth in a sieve. Then when the tiramisu is assembled, it is to be refrigerated for another overnight period. So make sure you begin this project in plenty of time for any event with which you may wish to bless!
As for the taste? Absolutely divine! Ordering a piece of tiramisu when dining out will forever be a disappointment! Even most who boast homemade purchase their ladygingers. Mostly likely the marscapone, too. Many call the assembly of pre-made ingredients “homemade” and believe it to be. This recipe sets the bar higher; much, much higher!
I cannot recommend this recipe enough! It may take a few times too get every homemade piece of it perfect, as well as getting the assembly from acceptable to gorgeous when sliced, but your efforts will be well worth it! And even a less than perfect looking first effort will be the yummiest tiramisu you have tasted!
This tiramiu is PHENOMENAL!! I’m from Italy, and I’ve had plenty of tiramisu, but never with pastry cream added to the mascarpone! This is the only way I will make it from now on, raves upon raves from all who tried it! GRAZIE!!
This looks amazing and I’m going to attempt to make this today. Can you please tell me how deep the 8×8 pan needs to be? Thank you.
Hi, Savannah; so sorry for the late reply; computer issues, and I don’t use my cell phone online. That said, the 8×8 pan should be ‘at least’ 2-inches deep. I usually use a 3-inch depth pan so I can add more of the mascarpone cream. Hope it turns out great for you! 🙂
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