Tiramisu ►
This popular dessert “pick me up” layers ladyfingers soaked in strong coffee with cream. Chef Garregos tops his with a layer of chocolate, and a dollop of whipped cream. The tiramisu must be well-chilled to hold its shape when cut.
Ingredients
- Cream Filling
- Unflavored Gelatin - 2 packets
- Cold Water - 1/4 cup
- Heavy (Whipping) Cream - 3 cups
- Kahlua - 3 tablespoons (alt. other coffee-flavored liqueur)
- Mascarpone Cheese - 1 cups
- Ladyfingers - 35
- Strong Black Coffee - 2 cups
- Ganache
- Bittersweet Chocolate - 1 pound, chopped
- Heavy (Whipping) Cream - 1-1/4 cup
- Heavy (Whipping) Cream - 1 cup
- Sugar - 1/4 cup
- Cinnamon - ground, for sprinkling
Instructions
To make the cream filling: Dissolve the gelatin in the cold water and let stand for 5 minutes. Combine the gelatin with the cream, kahlua, and cheese in a large bowl and whisk together gently to blend, then whip to form soft peaks.
To make the tiramisu: Line a 9-inch-by-13-inch rectangular baking dish or pan with parchment paper. Dip each ladyfinger in the coffee, then place in the pan, lining the bottom of the pan completely with a layer of ladyfingers. Spread one third of the cream over the ladyfingers. Dip and place a second layer of ladyfingers. Spread with one third of the cream. Dip and place the third and final layer of ladyfingers, and spread with the remaining cream. Put in the refrigerator.
To make the ganache: In a double boiler over simmering water, melt 12 ounces of the chocolate. Gently stir the cream into the chocolate. Remove the chocolate from the heat, pour into a heatproof bowl, and stir in the remaining chopped chocolate. Set aside to cool; when the chocolate is at room temperature, put it in the refrigerator for 5 minutes.
To finish the tiramisu: Take the tiramisu and ganache out of the refrigerator, and gently spread the thickening chocolate over the tiramisu. Smooth the top, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
To serve: In the deep bowl of a mixer, beat the cream until soft peaks form. Slowly add the sugar while beating, then beat to firm peaks. Cut the tiramisu into 2-inch squares. Place a square on a serving plate and sprinkle with cinnamon. Top with a dollop of whipped cream.
