A divine dessert if you like coffee and cream! I use a pâte à bombe technique to get the eggs cooked in what I find to be the most fun and effective way—thank you Valrhona!
Tiramisu
makes one 8- by 10-inch dish
Ingredients
- 3 egg yolks + one whole egg
- ¾ cup granulated sugar 150 grams
- ½ cup water 120 grams
- 1 pinch salt
- 1½ cups heavy cream
- 8 ounces mascarpone double up here if you'd like
- 1 7-ounce package ladyfingers Alessi
- 4 shots Nespresso espresso or other strong coffee
- Valrhona cocoa powder for sprinkling
Instructions
Pâte à Bombe
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Add a couple inches of water to a saucepan and bring to a boil on the stovetop, this will serve as your bain marie, water bath. Once boiling, lower heat to simmer.
Add egg yolks, whole egg, sugar, and water to the metal bowl of an electric mixer and whisk by hand to combine. Using a hotpad to protect your hand, hold this bowl over the saucepan of water, whisking until mixture hits 185º F.
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Remove from heat, dry outside of the bowl, place in the stand mixer with whisk attachment, and whisk on high for 15 minutes, until mixture is cool and billowy. Transfer mixture to a bowl and set aside as you'll use the whisk and mixing bowl to whip the mascarpone and cream next.
Whip creams and assemble the tiramisu
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Whip the cream to soft peaks. Add the mascarpone, and continue to whip until medium peaks. Fold in the pâte à bombe.
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Place the coffee in a shallow bowl wide enough for a ladyfinger. Dunk the ladyfingers for a couple seconds as you assemble the tiramisu in the next step.
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Assemble in a 3-inch-deep dish approximately 8- by 10-inches: layer of cream, ladyfingers dunked for a couple seconds in the coffee, cream, ladyfingers, ending with a layer of cream on top. Sprinkle with cocoa.
Cover with wax paper/plastic wrap and refrigerate for at least 3 hours or overnight.
