Hans Verasdonck’s Tiramisu Recipe
Recipe Type: Dessert
Hans Verasdonck writes from Paris that he has tried some of the tiramisu recipes on the website, and “as I have some experience in gastronomical cooking, I modified one major point, I melted the mascarpone first in an “au bain marie” before inserting it in the prepared basic volumes. It should not warm too much. This, I discovered, made it much more easy to incorporate it in the rest, and I have the impression it makes the result more ‘creamy.'” His measurements are in metric, so you’ll need to convert first.
- EGGS, 5 whole
- SUGAR, 6 full spoons
- VANILLA SUGAR, 3 little bags (commercial product)
- MASCARPONE CHEESE, (80%) 500 grams
- MARASQUINO LIQUEUR, 1 small liqueur glass
- STRONG COFFEE
- Make some very strong coffee, and pour it in a large plate so that it will soon be cold.
- Add the marasquino liqueur.
- Mix the egg yolks with 4 spoons of sugar, add the vanilla sugar.
- Mix all until it doubles the volume and starts to be rather white.
- Depending on the eggs, beat 2 or 3 egg whites until they are completely “snow hard”
- Warm a glass bowl over boiling water for 3 minutes.
- Put the mascarpone in the bowl and beat it until it becomes smooth and half thick.
- Add the 2 remaining spoons of sugar and continue beating for 3 minutes.
- Add the egg white to the beaten yolks.
- Add the mascarpone.
- Mix slowly and delicately.
- Dip the LADYFINGERS in a cold coffee/marasquino mix, and arrange them in the cake form pan.
- Spread some Tiramisu mix over the ladyfingers.
- Repeat (layer) this 2 or 3 times.
- Cover with plastic wrap to prevent the Tiramisu from absorbing other “smells” in the refrigerator.
- Let it rest for 18-24 hours in the refrigerator.