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.
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