This is the best tiramisu cake recipe on Earth. Handed down from a master chef and then made easy for the home kitchen, it's a sure-fire hit.
Prep Time 1hour30minutes
Cook Time 20minutes
Total Time 1hour50minutes
Author Julie Dreyfoos
1cupfreshly prepared espresso
1/3cup plus 1 tablespoonsugar
1cuppastry cream(see recipe above)
10-15amaretto cookiescrushed coarsely
3ouncechunk of bittersweet chocolate
Make the pastry cream
Combine milk, sugar, cornstarch, and egg yolks in a small pot. Use a paring knife to split the half vanilla bean length-wise, and use a butter knife to scrape out the tiny inner beans. Place both the tiny beans and the empty pod in the pot.
Whisking constantly, cook the custard over low heat until thick and lightly bubbling. Once the custard has thickened, remove from heat and whisk in butter and salt. Pour into a clean bowl and press plastic wrap directly to the surface of the pastry cream to prevent a skin from forming.
Refrigerate immediately and let chill at least one hour before using. This can be done a day in advance.
Make the espresso syrup
Combine espresso, sugar, and amaretto in a small saucepan. Stir well. Bring to boil and let simmer for 5 -10 minutes, reducing it to a thick, syrupy consistency. Refrigerate until ready to use. This can be done a day in advance.
Make the filling
minutes ahead of time, place a large bowl in the freezer. Remove the bowl from the freezer and add the whipping cream, powdered sugar, and vanilla. Beat until stiff peaks form.
In a separate bowl, blend the mascarpone cheese, sugar, amaretto, and pastry cream. Gently fold in the whipped cream. Press plastic wrap to the surface of the filling and refrigerate until ready to use.
Assemble the tiramisu
In a baking dish or trifle bowl, put down 1 layer of ladyfingers. Generously brush the ladyfingers with espresso syrup to soften.
Spread a layer of the mascarpone filling over the top of the ladyfingers, about 1/2 inch thick.
Put down another layer of ladyfingers and brush them with more of the espresso syrup. Spread the remaining mascarpone filling over the top.
Sprinkle crushed amaretto cookies over the top of the tiramisu. Use a fine grater to grate the bittersweet chocolate over the cookie topping.
Cover tiramisu and place in refrigerator overnight – or minimum 3 hours - before serving. An overnight rest will yield the best flavor.