Friday, 29 October 2010


From The Pioneer Woman's website - Due to a broken laptop, I lost my step-by-step photos :( 
My name is Vickii and I am a dessert-aholic! If any of you just thought "no sh*t Sherlock", you should be ashamed for even thinking in such language! I think I hide it well. 
Anyway, even a dessert-aholic (it's an actual condition, look it up) like me has some sweet things that they don't like. For example:
o       I HATE Turkish Delight. I don't understand how people can like it AT ALL!
o       Anything liquorish or Aniseed flavoured is a no-no - apart from Sambuca and that's only because I like shots and now that I can no longer drink Tequila (a long story featuring ATL and Patron), it's the only shot I can drink. But Sambuca is not a dessert so it doesn't count.
o       I'm also not the biggest fan of Panna cotta. In my opinion it needs to make up its mind whether it is a mousse or a jelly - how can I possibly like a dessert that is so indecisive?
o       And finally, Tiramisu. I'm not sure why. Maybe it's the coffee overload, the odd I-can't-quite-put-my-finger-on-what-it-is alcohol ... I don't know, I'm just not a follower (Twitter speak)…

… UNTIL my new-ish Sardinian flatmate made a creamy, delicately flavoured, light yet satisfying dessert one Saturday evening - wow! It was Tiramisu. I made a U-Turn then and there on my opinion of it. It was a bit liquidy so you had to spoon tablespoons of left over liquid once you dished a piece. She said it was a mistake but I love it liquidy – it was perfect!

She’s promised to teach me how to make it - although she insists on fixing the mistake so there isn't too much liquid, which I'm not too happy about, but beggars can't be choosers aye? But until then - when I will share the recipe, I promise - I decided to try The Pioneer Woman's Tiramisu recipe. The Pioneer Woman; Ree, is by the way, my new cookery crush. I'm sort of cheating on Nigella with her - although Nigella is my one true food love! Check out Ree’s recipe index - she has some amazing food on there!
I did omit the alcohol though as I realised that's what I like the least about Tiramisu. Although I would like to try it with Amaretto as I love Amaretto! This made a lovely Tiramisu! Not as great as Alessia's (my housemate), in my opinion, but better than all the others I have ever tasted.


5 whole Egg Yolks

¼ cups Plus 4 Tablespoons Sugar, Divided

¾ cups Marsala Wine, Divided

1 cup Whipping or Double Cream

1 pound Mascarpone Cheese, Softened (room Temperature)

1-½ cup Brewed Espresso Or VERY Strong Coffee

1 Tablespoon Vanilla

1-½ packs of Lady/Sponge Fingers – or as many as it takes to line your dish and layer it twice more.

Cocoa Powder, For Dusting

1 - In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (A poor man’s double boiler!)
2 - Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until pale yellow in colour. Place the mixing bowl on the saucepan with the simmering water.
3 - Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.
4 - Place mascarpone cheese in a bowl and stir until smooth.
5 - In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form.
6 - To the bowl of whipped cream, add the softened mascarpone cheese and the chilled zabaglione (the egg yolk mixture). Fold mixture gently.
7 - Cover with plastic wrap and refrigerate for 1 to 2 hours.
8 - Measure 1 ½ cups brewed espresso or VERY strong coffee. Add remaining ¼ cup Marsala and 1 tablespoon vanilla.
9 - Arrange the ladyfingers in a single layer in a 9 x 13 pan.
10 - Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine).
11 - Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer.
12 - Sprinkle a thin layer of cocoa powder. Repeat the process two more times.
13 - Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

Note: tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.


Ceri said...

My Mum's tried and tested, favourite ever tiramisu recipe!

Inclusion of Amaretto sounds good though ....

Mari said...

I love, love, love Tiramisu. Had so much of it while on vacation in Romania coz that's where I first fell in love with this desert. I'm yet to try any as good as the ones I've had in Romania. As much as I love this desert, I don't think I will or can ever attempt making it. I don't want to spoil my love for it by a failed attempt.

Chacha said...

LOL @ ATL and patron hehehe.
I totally get you. I love desserts but I'm a red velvet snob. It does nothing for me.
Nice post!

Suzanne Brume said...

:) I'm not a big fan of tiramisu, but I'm hoping for a cheescake recipe soon! Love love love cheesecake.

C.O. said...

Wow Vickii, very brave of you to have made a Tira! Its one of those "complex" desserts that intimidate some of us :)

I love Tira's though, perhaps i shall try this recipe. Will it keep if stored in the freezer?

Adura said...

A suggestion: Why don't you invite me over, make it again while I help take photos and then I'll write a review?

Just saying.... ;-)

Anonymous said...

LOL, i have always liked tiramisu. No u-turn for me! Yours look delish. I think Amaretto might work for this!

Vickii said...

@Ceri - Your mum's recipe sounds good! I should try it sometime!

@Mari - Trust me, Tiramisu might be one of the easiest things to make in the world, you can't get it wrong! Next time you go to Romania, you'll have to ask the shop that makes your favourite Tiramisu for their recipe!

@Chacha - I'm still determined to work on your red velvet issues :D Thank you!

@Suzanne - I haven't made cheesecake for a while but I intend to soon! Any requests?

@C.O - Honestly, it's not complicated but thanks for the compliment :) I don't think it would keep in the freezer very well though (but it'll probably be eaten way before you have time to freeze it ;p)

@Adura - If I had someone else as a taster, what would be my excuse for eating everything I bake because that's my current line "I just need to taste it! ... again".

@crustabakes - Thank you! I'll definitely give Amaretto a go :)

Suzanne Brume said...

Yes, blueberry please!

Ms Afropolitan said...

Was just recovering from the red velvet cupcakes and now this!

I can't believe your list of don't likes - my taste buds concur with yours, although have in recent years also been converted to a tiramisu appreciator as well as liquorice, but only a certain type.

We must share tequila stories one day ;)

Vickii said...

@Suzanne - Hmmm, I'm not the biggest fan of fruit cheesecakes but I'll see what I can do :D

@Ms Afropolitan - We need to change our ongoing we-will-have-coffee-date to coffee at mine with an added helping of coffee in the form of tiramisu :) There we can share tequila stories and you can try and prove to me that there are some types of liquourice that actually taste good ;p

Ms Afropolitan said...

hell yeah! would seriously love that! and *slurp*