Exceptional Tiramisu (Raw Egg-Free, Alcohol-Free

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Chocolate, plain
  • 1 tbsp Cocoa powder, unsweetened
  • 13/16 cup Granulated sugar
  • 1 Plain or chocolate covered coffee beans
  • 3 tsp Vanilla

• Drinks

  • 1 1/2 cups Espresso, hot

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1 cup Mascarpone cheese
  • 1 cup Milk
  • 1 Recipe custard base

• Other

  • About 24 crisp Ladyfinger (Savoiardi biscuits (7oz/ 200g, more or less depending on their size

Found on cleobuttera.com

Description

Ingredients

• For the custard base:
• 1 cup milk, divided
• ¼ cup plus 2 tablespoons (2⅔oz/ 75g) granulated sugar, divided
• 2 tablespoons (2/3oz/ 17½g) all purpose flour
• 3 large egg yolks
• 2 tablespoons (1oz/ 28g) unsalted butter, cut into small pieces
• 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste)
• For the cream filling:
• 1 recipe custard base (ingredients above & recipe below)
• 1 cup (8¾oz/ 250g) mascarpone cheese, cold
• 1 cup heavy whipping cream, cold
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the espresso soaking syrup:
• 1½ cups freshly brewed hot espresso (or 3 tablespoon instant espresso dissolved in 1½ cups hot water) *see note for substitution
• 3 tablespoons granulated sugar
• For the cake-y layer:
• About 24 crisp Ladyfinger (Savoiardi biscuits) (7oz/ 200g), more or less depending on their size
• For garnish:
• 1 to 2 tablespoon unsweetened cocoa powder, for dusting over surface
• Plain chocolate of your choice, for making curls to garnish (optional)
• Plain or chocolate covered coffee beans, for garnish (optional)

Directions

• In a small saucepan, combine together ¾ cup plus 2 tablespoons of the milk and ¼ cup (50 g) of the sugar. Place over medium heat and bring the mixture to a simmer, stirring occasionally. Remove from heat as soon as bubbles appear on the surface.
• Meanwhile, in a heatproof medium bowl, whisk together the remaining 2 tablespoons of milk, 2 tablespoons (25 g) of sugar, flour, and egg yolks until very smooth and no lumps remain. When the milk mixture comes to a simmer, gradually whisk it into the egg yolk mixture, in a thin and steady stream, pouring with one hand and whisking with the other.
• Transfer this mixture into a clean medium saucepan and cook over medium heat, whisking constantly, until bubbles appear at the surface. Continue cooking for about 10 more seconds until the mixture thickens. DO NOT OVERCOOK IT. Immediately remove from heat and strain into a medium bowl. (This will remove any lumps that may have formed.)
• Whisk in the butter and vanilla extract and/or vanilla bean paste if using. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until thick and cold, about 1 hour or overnight. A freezer maybe used for quicker chilling. Meanwhile, prepare the espresso soaking liquid.
• Whisk the sugar into the hot espresso until dissolved. Pour into a medium shallow bowl and set aside to cool to room temperature. You could refrigerate it to speed up the cooling process.
• When both the custard base and espresso mixture have sufficiently cooled, its time to prepare the cream filling.
• In a stand mixer bowl fitted with the whisk attachment (or a bowl and an electric hand mixer) (*preferably chilled; see note for tip!), combine the heavy whipping cream, ¼ cup sugar and vanilla extract and beat at medium speed until frothy. Increase speed to high and continue to beat until cream holds stiff peaks. Set aside.
• In a large bowl, using a hand whisk, combine together the cooled custard base and the mascarpone cheese until smooth, uniform and no lumps remain.
• Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture until no white streaks remain. Set mascarpone mixture aside.
• To make in an 8X8 inch baking pan: Working with one ladyfinger at a time, quickly dip, roll, remove 12 ladyfingers in the coffee mixture; letting excess drip. Place them, side by side, in a single layer onto the bottom of the pan. (Do not submerge ladyfingers into coffee mixture; entire process should take no longer than 2 seconds for each cookie. Cookies should be able to hold their shape well and NOT turn into mush) Arrange soaked cookies in a single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
• Spread half of the mascarpone mixture over the ladyfingers, and use a rubber spatula to spread mixture to sides and into corners of dish and smooth surface.
• Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers. Use an offset spatula or the back of a knife to smooth out surface. If you want, you could pipe some domes of cream, using a large round tip all over the surface.
• Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
• To serve, remove plastic wrap and using a sieve dust the surface with cocoa powder. (*see note) If desired, used a vegetable peeler to grate the chocolate to make chocolate curls. Sprinkle them over the top of the Tiramisu. Add a few plain or chocolate covered coffee beans over the chocolate curls, if you like.
• To make in a trifle bowl: Repeat steps 1 through 3 of dipping, arranging ladyfingers and topping with the mascarpone mixture, dividing the amounts over 3 alternating layers, instead of 2, ending with the cream filling. Proceed with steps 4 through 5 of refrigeration and garnishing.
• To make in individual glasses: Break each ladyfinger into 2 to 4 pieces, dip into the espresso and place enough pieces to cover the bottom of the glass. Dollop about 2 to 3 tablespoons of the mascarpone mixture over the soaked ladyfinger pieces; more or less depending on how much cream you like. Repeat with layering ladyfingers and cream filling, ending with the cream, creating 2 to 4 layers in total, depending on how tall your glass is. For this type of serving, you might need fewer ladyfingers than what the recipe suggests. Smooth out the cream filling on the surface of the glass, then follow steps 4 through 5 of refrigeration and garnishing.