Who doesn't love tiramisu? It's a classic Italian favourite, perfect for ending any casual meal. Chef Daniel Mezzolo shares his version with a fun twist.
1 L homogenized milk
1 1/4 cup (250 g) sugar
12 (200 g) egg yolks
1/4 cup (25 g) cornstarch
1/2 cup 35% cream
2 1/4 cups (500 g) mascarpone
For Assembly1 package ladyfinger cookies
1 cup (100 g) cocoa powder
1 1/4 cup (300 mL) espresso, cooled
1/3 cup (100 mL) coffee liqueur, optional
1 small can dulce de leche
- Bring the milk to a simmer, and slowly whisk into the egg yolks with the sugar and starch. Add tempered egg mixture back into the pot, and cook on medium low heat, stirring constantly. for 3 minutes. Let mixture cool.
- To the cooled milk mixture, whisk in the mascarpone and whipping cream. Pour into a whipped cream canister and charge with two chargers. Keep refrigerated and shake before use.
- (Alternatively, if you don't have a whipped cream canister, assemble as in step 1. Whip cream to medium peaks and fold into softened mascarpone until combined and fluffy. Fold whipped cream mixuture into cooled milk mixture and proceed with assembly.)
- In a shallow bowl, combine espresso and coffee flavored liqueur (if using).
- Split the lady fingers in half, and quickly dip into espresso mixture. Line the bottom and sides of an 8 x8 inch square glass dish with dipped ladyfingers. Spoon or pipe half of the dulce de leche, then the mascarpone cream filling over the lady fingers. Repeat layer of ladyfingers, dulce de leche, and mascarpone cream. Garnish with cocoa. Refrigerate several hours or overnight.