Tiramisu can be one of the best desserts if perfectly executed. Le Meridien’s highly skilled junior sous chefs, Ricardo Costa and Monoranjan Sarkar walk you through the recipe for the perfect Tiramisu.
Tiramisu
For 10 portions
500 gm whipping cream
500 gm mascarpone cheese
200 gm sugar
400 gm lady fingers
8 egg yolks
100 gm cocoa powder
Preparation
Combine egg yolks and sugar (sabayon) on the top of a double boiler. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip the yolks until thick. Add mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside to cool. Mix the cold espresso and dip the ladyfingers into the mixture just long enough to get them wet. Arrange the
Arrange the ladyfingers in the bottom of a 9-inch square baking dish. Spoon half the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Refrigerate for 4 hours or overnight. Dust with cocoa before serving.