Tiramisu
Why Greggy's Tiramisu? It's taken me years to develop my version of the perfect Tiramisu, ever since I went to Italy to judge a cake and baking expo in Bologna. I was mainly obsessed with anything Zabaglione. You could find it in most bakeries and it's the most dreamy flavor of liquid gold you could every drizzle on a dessert.
I prefer to cook my Zabaglione, because it gives it a beautiful velvety texture. When I worked at hotel in Marco Island, Florida, I made huge batches of Sabayon with Creme de Cassis for dessert plating. This Tiramisu would remind me of that.
According to my tastebuds, I just personally think it's the most delish Tiramisu everrrr! It's super easy to whip up if you're not in the mood to turn the oven on and it'll definitely impress your guests. Be sure to give it a try and let me know what you think!
Tiramisu
Yield: 13" x 9" pan (15 servings)
Divide in half for loaf pan size (7 servings)
Ingredients:
The Zabaglione (Sabayon)
4 egg yolks
1/2 cup sugar
1/2 tsp. salt
2 Tbsp. rum or amaretto
16 oz. mascarpone cheese, room temperature
8 oz. cream cheese
2 cups heavy cream, whipped and divided in half
1 Tbsp. best quality vanilla bean extract
Assembly
3 cups best quality espresso or strong coffee
4 tablespoons rum or cognac
4 tablespoons unsweetened cocoa powder
About 48 ladyfingers (from one 7-ounce/200-gram package)
2-4 ounces bittersweet chocolate, for shaving (optional)
Directions:
The Zabaglione and Chantilly Cream:
In a stand mixer bowl or large bowl, add yolks, sugar, salt, and rum and combine with a wire whisk. Place bowl on top of a sauce pan of simmering water (double-boiler).
Continue to cook and whisk until mixture is thick, pale yellow in color, and forms a ribbon when drizzled.
Add the mascarpone and cream cheese to the Zabaglione and fold until well combined. Set aside in fridge to cool down.
In a cold stand mixer bowl- fitted with a whip attachment, whip heavy cream and powdered sugar until it reaches medium stiff peaks. This is your Chantilly Cream.
Take half of the Chantilly Cream and fold it into your Zabaglione, until well combined. Set aside in fridge (along with the leftover Chantilly Cream) until ready for assembly.
The Assembly:
Dust bottom of 13" x 9" serving pan with cocoa powder.
Soak each ladyfinger in espresso or very strong coffee for 1 second (avoid over-soaking) and create a layer of ladyfingers in the bottom of the pan.
Add a layer of Zabaglione of top, then a layer of Chantilly Cream.
Repeat the process (starting with ladyfingers) until you reach the top. End with a final layer of Chantilly Cream.
Dust with a generous amount of cocoa powder. Wrap the Tiramisu for at least 8 hours or overnight. Serve and enjoy!
Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!
Muah x 1,000...
Greggy
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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX
