Cooking The Making of a Tiramisu 2017-08-05 Les Nuages Leave a comment This is the process of making a tiramisu with pictures. See picture captions for cooking instructions. You may need to view them in slide show mode. Make coffee dip: Use 8-10 tablespoons ground coffee to make 2 1/2 cup strong espresso coffee. Put 4 teaspoons sugar into a small mixing bowl. Pour coffee into the bowl and stir to dissolve the sugar. Let the coffee cool to room temperature. Make zabaglione: Wash 4 eggs and dry them completely. Separate egg yolks to a double boiler bowl and egg whites into a large mixing bowl. Beat the egg yolks… … until fluffy. Stir 3 tablespoons sugar into 1/2 cup Marsala wine. Beat the Marsala wine mixture into the egg yolks… … until smooth. Whisk the egg yolk mixture over simmering water… … until thickens. Cool the egg yolk mixture to room temperature. In a chilled medium mixing bowl, beat 1/2 cup heavy whipping cream… … until stiff. Sprinkle 1/8 teaspoon cream of tartar into the 4 egg whites. Beat the egg whites… … until soft peaks form. Add 3 teaspoons powder sugar… … and beat until stiff. Drain water from mascarpone cheese and mash it in a large mixing bowl. Mix the cooled egg yolk mixture into mascarpone cheese… … until smooth. Add the whipped egg whites one spoonful at a time… … and fold into the egg-cheese mixture to keep the volume as much as possible… … until all the egg white mixture is folded in. Fold in the whipped cream… … until smooth. Assemble tiramisu: Pour the cooled coffee into a medium glass bowl. One at a time, quickly dip ladyfinger cookies in the coffee… and place them in one layer at the bottom of a pan. Distribute half of the zabaglione… … evenly over the layer. Repeat with a second layer of ladyfingers and zabaglione… … evenly on the top. Sprinkle 1 tablespoon cocoa powder… … until the entire surface is done. Cover and refrigerate for at least 3-4 hours, better for 1 day.