The all time favourite...

It was a love from the very first ...well, spoon!

Bit of mascarpone cheese, coffee, some sugar and eggs is a mmmmatch made in heaven (or so I think. And try to make everyone around me think the same :))
As very! experienced tiramisu eater I always wonder- Is there a perfect one out there?


While ago my brother (the 'eating out ' type and 'I know what I like' type :)) said that he would never order tiramisu in the restaurant again because I make the best one there is!
First I thought WOW! And then shortly after I wondered, why not sharing my little knowledge with someone else? After all I am a self taught as well with plenty of errors behind me and still plenty to come. But pastry is my passion and I will be perfecting it no matter what, without spending a fortune on those little works of art.


  So if you want to have a superb quality, beautifully looking and delicious pastries in the comfort of your own home for fraction of the patisserie price simply follow my blog :)
  My all time favourite is the best starting point.
It is not as complicated as 9 pieces entrements and very little can go wrong.


The recipe is  inspired by chef Eddy Van Damme.
The  way of presenting is a little different from the one we know and we are used to but it is perfect if you are having lots of people to please (feed). Just slice it and plate the restaurant style.

LADYFINGERS
About 50 or a baking sheet 30x40


135g plain flour
6 large eggs
115g caster sugar
5ml vanilla extract


1. After setting the oven at 200C prepare your baking sheets with parchment paper so you can pipe your batter straight away. Sift flour. Set aside.
2. Whisk the egg yolks and vanilla extract for about 10 min. They need to be thick and pale. Set aside.
3. Now whip the egg whites with sugar. You will need them very stiff. Give them a little stir with spatula so they are smooth.
4. Add the egg yolks and fold them gently until incorporated.
5. Very carefully fold the sifted flour. Try not to destroy too many bubbles or it will become liquidy and impossible to pipe.
6. If you are using a baking sheet like me just gently spread the mixture in it. If you are going to pipe it, try using plain large tip ( I used 7mm and it wasn't big enough. The batter was uneven and it didn't present very well. Also collapsed a little.) After piping , dust it with icing sugar. It will give them a nice crust.  Bake it for about 10 min.

                                   
MASCARPONE CREAM
8 egg yolks
120ml water
180g caster sugar
4 gelatine leaves
500g mascarpone
300ml 36% cream (whipping cream)
15ml Amaretto liquor or vanilla extract


1. Put gelatine leaves in cold water (not the one from ingredients list)
2. In a bowl whisk egg yolks with water then add sugar and keep whisking over bain marie.The mixture need to reach 74 degrees and almost triple its volume. Remove from heat.
3. Now squeeze the gelatine off water and mix it with the egg yolks mixture. Add mascarpone cheese and Amaretto and whisk everything to achieve smooth mixture.
4. Whip the cream to a very soft peaks. Be careful not to over whip it because there will be no chance to fold it in to the mascarpone mixture.
5. Now fold in the cream using spatula and fill your moulds straight away.
6. Refrigerate it.


Plating is fairly easy , just slice the size you feel its the right portion. Decorate it with chocolate shavings or dust it with cocoa powder. I had some pieces leftover from previous project.
Voila!  You are ready to surprise everyone!

On the left side there is a Pastry Dictionary bar where you will find all highlighted words.