Virgin Tiramisu

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Time:

2h30m+

Difficulty:

Interemediate

Loot:

1 8x8 tray

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So it begins…

The war for the fridge. Not even exaggerating. The first time I made this was the equivalent the scene with the ape smashing two bones together in 2001 (really trippy movie by the way). Every time I make this for my family, a bitter fight breaks out. Betrayal, sabotage, midnight raids, you name it. I’ve seen people go to some truly incredible lengths for just one extra taste. If you make this recipe, you’re going to find out why.

Tiramisu. It’s usually thought of us as the slutty, snooty Italian cousin of the icebox cake (except for this one without booze), that thinks it’s holier-than-thou. But it’s surprisingly not that difficulty to make. Yes, it requires a little patience, but you’ll get a tidy return on your investment. The creamy, thick mascarpone custard swaddling a bed of soft, mellow ladyfingers hand-dipped in espresso, topped with a cocoa snow. It’s truly a cake worth fighting for.

Pan size: 8x8 tray

Word to the Wise

• In the wiseguy fashion, I’m willing to look the other way if you use pre-baked, store-bought ladyfingers (savoiardi) on this one. In fact, I encourage it.

• It’s a lot better the next day. Yes, the cake will set after a minimum of 4 hours, if you give it time for the cocoa powder and espresso to really infuse with the layers of the chilled cream, it’s just better.

• You have to use mascarpone. There is absolutely no comparison in flavor. Trust me.

• The egg yolks + sugar should look this color when it’s done. It’ll be pale, thick, and fall into ribbons. Make sure it hits this thick point.

• Try to use an espresso machine or moka press. But if this isn’t an option, no worries. Just use a cup ‘o joe. Adapt, improvise, overcome.

• Save your egg whites for something else. Eggs are expensive, man.

• Dip quickly! 1 second on one side, flip, 1 second on the other. Anything else, it’ll be too soggy and the cake will collapse.

• Play Jenga. 3 left-to-right, 3 top-to-bottom. Stack your ladyfinger layers just like that. The dimensions are often a little odd from pan-to-pan, but this pattern generally fits.

Ingredients

• 24 ladyfingers*

• ¼ cup cocoa powder

• 1 cup brewed espresso

• 1 tbsp vanilla extract

• 5 large egg yolks, cold

• ½ cup white granulated sugar

• ¼ tsp salt

• 16 oz mascarpone cheese ((1) 16 oz container, or (2) 8 oz containers)

• 1 tsp corn starch

• 1 ¾ cup heavy whipping cream, cold

• 1 bar dark chocolate (optional).

*May need more depending on your dish size.

Instructions

1. In a large 500 mL (2 cup) measuring cup, brew and pour out 1 cup of hot espresso.

2. Pour your cocoa powder and vanilla extract into your coffee. Whisk until there are no more lumps.

3. Crack open your eggs and separate out the yolks into a large mixing bowl (preferably a stand mixer).

4. Pour the sugar into the mixing bowl and whip the eggs (with the whisk setting) until it becomes thick, pale, and about doubled in volume. This is equivalent to a medium or low setting on a stand mixer for about 5 minutes, or about 2 minutes on a high setting. When it reaches the color of a palish butter and falls into thick ribbons, it’s ready.

5. Add salt, corn starch, and mascarpone cheese until smooth.

6. Pour in your chilled cream and continue whipping until the mixture holds soft peaks.

7. Loop (2x):

1. Dip each ladyfinger horizontally into the cocoa-coffee mixture for about 1 second. Then, flip it over and dip the other side.

2. Place the dunked ladyfinger into your dish and keep repeating, lining them up in a Jenga pattern: 3 top-to-bottom, 3 side-by-side. If using an 8x8 pan, you should use about 12 ladyfingers in total.

3. Using a spatula, cover the top of your ladyfinger base with a thick layer of filling. You should use roughly half of the mixing bowl.

4. Dust the top with a layer of cocoa powder through a sieve.

8. Once you finish, cover the top with saran wrap, making sure not to touch the cocoa powder.

9. Place your tiramisu in the freezer for 1 hour. Take it out, then place it in the fridge for at least 2 hours. You can leave it in for longer, but keep in mind how much time it may take to thaw in the fridge.

Serving

Slice up your cake, get out your dark chocolate and run it through a thick portion of a cheese grater across the top of your slice for an aesthetic flex. Enjoy!