The New Tiramisu

It's a new year, which means most food bloggers are posting light, healthy recipes, but I'm going to be a rebel and share a decadent dessert, The New Tiramisu. Tiramisu recipes themselves aren't new, they've been around for 4o or 50 years, but this is a new version that's a bit faster and easier to make.  Most traditional recipes call for raw eggs, but this version calls for no raw eggs, or any eggs at all for that matter.  And instead of dusting the top with bitter, unsweetened cocoa powder, I opted to use high quality grated chocolate.  I always prefer the flavor and texture of real chocolate to unsweetened cocoa powder.  Let's make some Tiramisu!

Start by preparing a coffee soaking mixture.  I use strongly brewed coffee, but diluted espresso can be used as well.  Whatever you choose, be sure it's high quality - really good coffee and the very best pure vanilla extract are key.  This liquid is the main flavor component of the dessert so don't skimp.

I served my Tiramisu at a family function with small children so I didn't add any alcohol, but feel free to add it if you like.  Simply stir in your favorite spirit to taste - Kahlua, Rum, Amaretto, or Chocolate Liqueur would be nice.   

Set the coffee mixture aside and make the creamy filling.  Again, quality really counts here - the ingredients you use can make a big difference so use the very best pure vanilla, cream, and mascarpone cheese you can get your hands on.

I like to buy mascarpone that's imported from Italy, but I thought I'd also try Trader Joe's version to see how it compared.  The imported mascarpone is a little more expensive (about $1 more), but wow, it was way, way better.  I'll show you...

Here you can see the difference between the two brands of mascarpone cheese. The kind of watery, slightly grainy, yellow one on the left is from TJs.  The much creamier, dense, white one on the right is imported.  If all you can get your hands on is TJs, by all means, fine, but if you have access to imported mascarpone, get it - you won't regret it!

Anyway, cream the room temperature mascarpone, sugar, and pure vanilla extract in the bowl of a food processor.  SLOWLY pour in the heavy cream - adding the cold cream too quickly will cause the room temp mascarpone to clump so take your time.  Stop mixing when the whip attachment starts to leave distinct track marks in the cheese mixture.  Don't mix too long or you'll run the risk of over whipping.

Ok, we're done with that - and it was easy!  Alrighty, time to essemble the tiramisu.

You'll need two 7-ounce packages of Savoiardi cookies (48 cookies), also known as lady fingers, but NOT the soft, spongy kind - be sure to get the dry, crispy kind.  Again, these are imported from Italy.    

In a 9x13-inch or 3-quart casserole dish (I like this clear one), spread a thin layer of the cheese mixture.  This is going to act as glue to anchor the savoiardi.

Quickly dip the savoiardi, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the casserole dish.  If you dip them for too long (more than a second or two), they'll start to disintegrate so move fast.  Also, you might want to wear a disposable food safe glove on you dipping hand to keep the coffee mixture from staining your fingers and cuticles.

Line up the savoiardi like little soldiers.  If you need to squish one or two in the dish, wait a couple of minutes until the coffee mixture has had a chance to soften the cookies, then it'll be easy for you to "encourage" them to fall in line.  Fuhgettaboutit!  

The ocd baker in me wishes I would have used a dish that was just a tad wider so I could line two rows of cookies next to each other in the same direction, but once you start, there's no going back so you might want to do a dry run to see how they're going to fit in your dish if you're concerned.  Otherwise, just get them in there any way you can.  It'll still taste just as good.  I promise.

When the bottom of the dish is full, use an offset spatula to spread a nice layer of the cheese mixture on top of the cookies.  You can use up to half of the cheese mixture in this layer.  I used a little less because I knew I'd have a few leftover savoiardi cookies and I had plans for them. Stick with me and I'll show you at the end of this post what I did with them.

Now the whole process is repeated.  For the nicest presentation, try to stack the cookies in the same direction as the layer below.  This mixture will firm up nicely when it's chilled so there's absolutely no need to stagger the direction of the layers, which is something I've read in a number of recipes.  Boggles me. 

Anyway, I told you I was going to have some leftover savoiardi.  Eight of them to be exact, so I held back enough of the cheese mixture to make 4 mini tiramisu.  I'd estimate about 2 tablespoons of the cheese mixture per 4-ounce ramekin.  Simply dip a savoiardi cookie in the coffee mixture and break it in half before placing it in the ramekin... 

Then top with 1 tablespoon of the cheese mixture, repeat with another cookie, and finally, the remaining cheese mixture; spreading the top layer smooth.

Grate your favorite chocolate and spread it evenly all over the top of the Tiramisu. Now it's important to cover well with plastic wrap (to prevent absorption of refrigerator odors) and chill for at least 4 hours, but overnight or up to several days is even better.   Serve chilled.  

Delizioso! 

Items used to make this recipe:

(affiliate links)

• savoiardi cookies (ladyfingers) https://amzn.to/338gm4k

• pure vanilla extract https://amzn.to/3r9wNGK

• 9x13 casserole dish https://amzn.to/2D7G60j

• individual ramekins https://amzn.to/2Z2xu4n

• food safe gloves https://amzn.to/3oy9vbJ

• 4-ounce ramekins https://amzn.to/3uzQLMW

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The New Tiramisu

makes 9x13 pan (12 servings)

Printable Recipe

Ingredients

• 2 cups very strong coffee, cooled

• 2 tablespoons granulated sugar

• 1 teaspoon pure vanilla extract (or see note below)

• 16 ounces mascarpone cheese, room temperature

• 1/2 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 2 cup heavy cream or whipping cream

• 4 ounces semisweet or bittersweet chocolate, grated

• 14 ounces savoiardi cookies (the crisp kind, not spongy)

Directions

1. In a shallow dish large enough to dip an entire savoiardi cookies, combine the coffee, 2 tablespoons or sugar, and pure vanilla extract (or alcohol if using); set aside.

2. In the bowl of a stand mixer fitted with the whip attachment, cream the room temperature mascarpone cheese, 1/2 cup sugar, and pure vanilla extract on medium speed, just until combined; stop the mixer and scrape down the sides of the bowl.

3. Turn the mixer back on medium speed and slowly pour in the cold heavy cream; increase speed to medium-high and continue to whip until the whip leaves distinct tracks in the mixture.

4. To assemble, spread a thin layer of the cheese mixture in the bottom of a 9x13-inch casserole dish.

5. Dip the savoiardi cookies, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the bottom of the casserole dish; repeat until the bottom of the pan is filled with cookies.

6. Top with half of the cheese mixture, spreading it into an even layer.

7. Repeat step 5; follow by repeating step 6.

8. Sprinkle grated chocolate all over the top.

9. Cover well with plastic wrap and chill for at least 4 hour, or up to several days. Serve chilled.

Notes

• If you'd like to add alcohol to the coffee mixture, add enough to suit your taste. Kahlua, Rum, Amaretto, and Chocolate Liqueur are nice options.

• Can be assembled several days ahead of time.

All-Butter Pie Crust

I know a lot of people buy prepackaged pie crusts for "convenience" sake, but I'm here to show you how easy it is to make your own less expensive and MUCH better tasting crust from scratch... and in less time than it takes to drive to the grocery store.  Plus you can make it way ahead of time.  I mean, talk about convenient!

The process here is so simple.  Just place flour, salt, and sugar in a large food processor (here’s mine) and give them a whirl.

Then add COLD unsalted butter and pulse, pulse, pulse...

Pulse until the butter pieces are the size of peas.  About 5-10 pulses.

Then turn the processor on and drizzle in ICE COLD water until the mixture starts to form clumps that will stick together when compressed.  CAUTION:  do not allow any ice to fall into the processor - doing so will result in gooey, sticky holes in your crust.

Note:  depending on how humid your climate is and how much moisture your flour contains, you may not need to use all the water.

This is exactly what the dough should look like.  

Shape dough into a flat disk (two if making the double crust recipe), wrap well in plastic wrap or place in a zip-top bag and chill for at least 1 hour (or up to 3 days) before rolling so the flour has time to hydrate properly (trust me, this step is important)..

Note:  if you're not going to use the dough within 3 days, freeze it for up to a month.  To thaw:  place wrapped dough in refrigerator overnight before rolling.  

Happy Baking!

Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/2I7dOGN

• pastry cloth https://amzn.to/2YOQcwf

• French tapered rolling pin https://amzn.to/3HAElbn

• ball bearing rolling pin https://amzn.to/2UfVqTb

• glass pie plate https://amzn.to/2HVTRTV

• ceramic pie plate https://amzn.to/2HWVsZD

• stoneware pie plate https://amzn.to/2TR6rpb

• half sheet pan https://amzn.to/3349816

• silicone silpat liner (this will keep the pie plate from sliding on the sheet pan) https://amzn.to/3J5JCYA

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Single all-Butter Pie Crust

makes one 9-inch crust

Printable Recipe

Ingredients

• 1 1/4 cups all purpose flour

• 8 tablespoons cold unsalted butter, cubed

• 1/2 teaspoon fine salt

• 1/2 teaspoon granulated sugar

• 3-4 tablespoons ice cold water

Double all-Butter Pie Crust

makes two 9-inch crusts

Printable Recipe

Ingredients

• 2 1/2 cups all purpose flour

• 16 tablespoons cold unsalted butter, cubed

• 1 teaspoon fine salt

• 1 teaspoon granulated sugar

• 6-8 tablespoons ice cold water

Directions

1. In the bowl of a food processor fitted with the metal chopping blade, place flour, salt, and sugar; pulse several times to combine.

2. Add cold cubed butter and pulse processor on and off until the butter pieces are the size of peas.

3. Turn the machine on and drizzle ice water slowly until small clumps of dough start to stick together. You'll know you've added enough water when the moistened clumps hold together in the palm of your hand when squeezed.

4. Transfer to plastic wrap or zip-top storage bag and press into a round disk shape (two if making the double crust recipe); chill for at least 1 hour or up to 3 days before rolling. Dough can also be frozen for up to a month.

Note

• To prebake pie shell (blind bake), Place pie dough in pie plate, crimp edges and chill in freezer for 20 minutes or the fridge for at least 30 minutes. Preheat oven to 375F. Crumple a piece of parchment paper that's large enough to fill the pie plate, including the sides. Fill the parchment with rice (sometimes I use I use beans, but beans can’t be cooked afterwards, however rice can). Place chilled pie crust on half sheet pan and place it on the center rack of preheated oven and bake for 30 minutes, then remove the parchment and rice and return to oven for 5 minutes. Cool completely before filling.