Jeff Smiths Tiramisu Recipes

MY FAMILY'S FAVORITE TIRAMISU

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar on medium-high to high speed until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out, 3 to 4 minutes. Whisk in the mascarpone until the mixture thickens.
• In a clean mixer bowl using a clean whisk attachment, whisk the egg whites on medium-high speed until they form stiff peaks. They will almost triple in size.
• Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.
• Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 7-by-11-inch or 9-by-13-inch serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.
• Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.
• Cover with plastic wrap and refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.

JEFF SMITH'S TIRAMISU

Steps:

• Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
• Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
• Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
• Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
• Repeat layers of ladyfingers, cheese and shaved chocolate.
• Top the pan off with the remaining soaked ladyfingers.
• Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
• Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
• Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
• Dust the cake with cocoa and decorate with shaved chocolate.
• Slice to serve.