When preparing desserts for huge events, having enough equipment can be an issue. Who has, let’s say 800 individual rings handy? Therefore I like to teach students ways of using ordinary equipment and yet, still obtaining stylish results. One example is featured here. A standard American type sheet pan is used to obtain this dessert. First thin ladyfinger batter was spread onto a sheet pan and baked. Once cooled and released is was placed on a plastic food film lined sheet pan. Moistened with coffee syrup and then topped with mascarpone cream. After freezing it was released from the pan and cut into rectangle sized shapes.
Mascarpone cream for Tiramisu
Yield: 33 cm x 45 cm (13 x 18 inch) size sheet pan.
| 8) | Egg yolks | 8 | |
| 4 oz | Water | 120 ml | |
| 6 oz | Extra fine granulated sugar | 180 g | |
| 4 | Gelatin leaves (optional*) | 4 | |
| 16 oz | Mascarpone cheese | 480 g | |
| 2 tsp | Vanilla extract (Optional) | 10 ml | |
| 12 oz | Heavy cream | 360 g | |
*If using this cream to fill in verrines (glasses) gelatin can be omitted.
- Place gelatin leaves in very cold water and set aside.
- In a cold bowl whisk heavy cream to very soft, barely a ribbon consistency. Over-whipping will result in poor results. Set aside.
- Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer. In a bowl whisk together egg yolks and measured water. Add sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). Remove from heat.
- Remove the gelatin leaves from the water and squeeze well to remove excess water. Whisk the gelatin into the yolk mixture. Add the mascarpone cheese and vanilla extract and whisk smooth.
- Add the soft whipped heavy cream and gently fold into the above using a spatula. Fill into the mold immediately.
Looks awesome Chef. I hope you’re doing well. I miss your classes. Would you happen to know where I can find a good chocolate sorbet recipe?
Abel, great hearing from you/ I will send it to you!
My best, Eddy.
Chef, i found most of the tiramisu sold around Houston are way too fluffy. I used to make mine the easy way, by mixing mascarpone cheese, egg yolk & vanilla sugar together. Then soaked my ladyfingers with strong dark coffee & some Bailey’s 🙂 Keep it refrigerate overnight for a cheesecake consistency… yummy! What you think?
This is beautiful, i have never tasted tiramesu i’m sure it’s delicious though.
I made this at home after making it in class and I was wondering, can the water be replaced instead of the egg? Or would that create a thicker tiramisu since the heavy whipping cream will be added later?
My sister very like the tiramisu, but sometime she coundn’t find the marcapone cheese in my city (in Thailand). What do you think if she will use cream cheese substitute of the mascapone cheese.
I’m really used to seeing ladyfingers in their whole on tiramisu, and when I have encountered ones that were crushed up and done differently, I have enjoyed those more! That, and they are almost always in a cup or bowl. This recipe is great, and the tiramisu comes out very pretty!
I have made other desserts using a sheet pan and cutting individual portions, and I agree that it saves on the amount of molding equipment needed.
I absolutely love tiramisu, however when i make it i dont end up with that nice thick mascarpone cream layer, its more like cream cheese icing consistency, what could be causing this?
Hey Chef Eddy,
I have tried making Tiramasu once using a mascarpone substitute but it wasn’t quite right. Have you ever tried using a substitute for mascarpone using cream cheese, heavy whipping cream and sour cream? If so did it work for you?
Hi Chef,
Is there anyways I can substitute gelatin leaves with gelatin powder? Would it give the same consistency as the leaves ? If so what is the measurements that can be substituted with? Gelatin leaves is harder to find than the gelatin powder that can be found at any local walmart… If I can substitute the leaves with the powder it would save me couple of trip to a different store.
This dessert was really ezy to make and delicious . one thing i will recomend is doubling the coffee / rum mixture for a nicer combination. More over I took some home from class and I found out that if we let it refrigerate for one day the flavors really blend nice…
I like the versatility to assemble the tiramisu and obtaining a lot of portions.
Ever since i made this my mother never went back to cheesecake. Masarcopne chesse is the perfect texture with out the strong cream cheese flavor. Comparing to chessecake i like the crust separately cheese baked off and crust baked off. Im not a fan of a soggy crust and it is a fabulous idea to plate tiramisu this way since we do have to soak the crust it doesnt have to be soggy! this is a perfect mix.
was regulaar coffee is only what can be used? are can you use flavored coffee?
i’ve always heard about the tirmisu cake but never made it until this class.
What convenient way to prepare a bulk dessert. Would this be considered a “deconstructed” version of the dish?
The Mascarpone cream for the Tiramisu tasted so rich and creamy, I loved it. I’m not a big fan of wet cakes or of lady fingers, but this dessert was very beautiful and tasted wonderful. I have had Tiramisu in the past and never liked too wet and mushy. This great and I enjoyed make it.
Thanks Chef Eddy
This looks great! I miss learning from you. Glad to see you’re continuing to blog!
I was surprise how easy is to make this dessert, and this is the best tiramisu I tried before because this recipe ends with a moister and creamy piece of cake. One thing that really call my attention was that we did this dessert on Monday and we finish it next Monday. The tiramisu was one week in the freezer and it still has a creamy and delicious flavor like it never wasn’t frozen.
Your teaching skills are a great inspiration! I feel like I am finally starting to get it. Each plate is a canvas.
As a chef we use this canvas to express our ideas, emotions, and technique. I loved the deliciousness of the tiramisu, but I really enjoyed using the sugar spun caramel to dip our tiny cream puffs in for decor. And utilizing chocolate also made the dessert look and taste so beautiful.Thank you.
chef this was a great dessert. i learned a lot not just on how to make but but presentation wise. our skills are better eevery day.
it’s look awesome chef. and i tried that recipe at home and its come out very well.
This was my first time ever having Tiramisu and I must say I will be ordering it from now on and making it at home. Can mascarpone be substituted with anything else?
Chef Eddy, I normally dislike Tiramisu because of the harshness that is imparted due to many recipes using too much coffee and coffee liquour, but I was plesently surprised with this recipe and its mellowness. Absolutly loved it and the lightness of this dessert.
The making of Tiramisu recipe I wasn’t in class but I was able to assembly it and able to prepare some of the other elements. The Tiramisu was a wet cake and I really didn’t like it but I will give it a second chance. I will prepare it yourself at home and try again.
Tiramisu is a very tasteful dessert love it I would love to put this on my menu when I open my restaurant one day I would not change a thing.
When we made this in class with the glass, I liked the creaminess of the tiramisu but I don’t think I would soak the lady fingers with the coffee syrup. It just soaked it up too much and made it a little soggy for my liking.
Tiramisu is hands down one of my favorite desserts, but sometimes recipes I’ve tried before were a bit heavy handed with the coffee, what with the ladyfingers being dipped/soaked in coffee syrup and liquor and coffee being mixed in with the marscapone. I like how you had us brush our baked ladyfinger batter with the coffee syrup, didn’t have us add coffee to the cream so that we could “let the marscapone shine”. This was absolutely delightful.
i have usually stayed away from tiramisu, because of its richness, i can never finish it. making it in smalk individual portions is a great way to serve it. i think it looks elegant served in a small and dainty way is great.
some tiramisu’s be having to much coffee in the filling. This one will balance out the flavors.
The lady fingers were so much better then those cardboard things they sell at the store, i was afraid that since they were so light and spongy they would get too soggy but they didn’t. it was perfect.
I’ve never been a huge fan of Tiramisu, It’s the soggy bread thing, also the coffee flavor is usually a little to strong. Would it still be a tiramisu if you were to use say creamer of some sort in the liquid?
Chef Eddy, Thank you for giving this quick recipe. I looks like i will be famous by making this recipe 🙂
Thank you chef for the demo on preparing mascarpone cream in class (Mascarpone Hazelnut Tart). I now have the confidence in making tiramisu instead of sampling it everywhere I go. This recipe is a great time saver. About how many servings does this recipe yield? I have 60 seniors who love desserts. Again, thank you.