Tiramisu Taste Of Italy

Ladyfingers
  90 g Egg whites (3), at room temp

  1 g Cream of tartar, or lemon juice

  100 g Sugar

  60 g Egg yolks (3)

  100 g Pastry flour, sifted

Coffee Syrup
  375 g Espresso

  30 g Dark rum, or marsala

  5 g Lemon zest

Mascarpone Filling
  70 g Powdered sugar

  100 g Farm eggs*

  225 g Mascarpone cheese

  225 g Heavy cream

Garnishing
  100 g Lemon spread, or best poached lemons*

  50 g Chocolate crunchy pearls (Optional)

  30 g Grated milk chocolate

  20 g Unsweetened cocoa powder

About

1 Tiramisu, meaning "pick me up" is a cafe-flavored Italian dessert. It is made of

ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and
mascarpone cheese, flavored with cocoa powder. Its origins are often disputed among
Italian regions Veneto and Friuli Venezia Giulia. This Tiramisu version though is inspired
by Christophe Michalak. The addition of lemon marmalade is a brilliant touch up despite
some disagreements. Use a 12"x 4-1/2"x 2-1/2"/30 x 11 x 6 cm loaf bread pan. Tiramisu
cake can be refrigerated up to 2 days. Avoid freezer.

Ladyfingers / Biscuit Cuillère

2 Sift flour. Beat egg whites along with cream of tartar, and a third of the sugar on medium
speed. When ready, beat on high to firm peaks adding sugar gradually. Lower speed, and
add yolks to combine. Fold in floured using a rubber spatula or spider. Fill greased mold,
or pipe out over greased parchment or silicone mat.

Baking

3 Bake at 375ºF/190ºC for 20 minutes, or more depending on the thickness of the

sponge.

Mascarpone Filling

4 In a chilled mixing bowl, beat together cream, mascarpone, eggs and sugar on medium
speed until medium-firm peaks.

Montage

5 *Look up poached lemon recipe if desired. Humidify pan with water and line mold with
plastic wrap. Slice sponge lengthwise in 3 equal portions. Spread one-third of the
mascarpone filling in the pan. Top with the first sponge, and soak it with the coffee
syrup. Add more filling, chocolate pearls and dust cocoa powder. Cover with the second
layer of sponge. Soak with coffee syrup and lemon spread, remaining mascarpone
filling, cocoa powder, and the last sponge. Soak with coffee syrup, wrap up and chill 8
hours at least. Remove from mold, grate some milk chocolate using a microplane, dust
with cocoa powder and add lemon zest. Slice out – Buon Appetito!