Perfect Tiramisu (Classic and Pumpkin Spice Latte)
RECIPE
CLASSIC TIRAMISU
▪650g or 21-22oz dark roast espresso
▪15g or 1 1/4Tbsp vanilla extract
▪40g or 1/2c cocoa powder (for ladyfinger soak)
▪450g/1pt heavy whipping cream
▪450g/1lb mascarpone
▪6 egg yolks
▪150g or 3/4c sugar
▪8g or 1 1/4tsp salt
▪30g or 2Tbsp cognac (or marsala)
▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp
▪2 200g/7oz bags of crunchy Italian ladyfingers
▪100g or 1 1/4c cocoa powder (for topping)
Create a double boiler by bringing a few inches of water to a simmer (not a rolling boil) in a sauce pot. Set a glass or metal bowl on top of the pot that fits snugly on top without touching water.
Prepare lady finger soak by whisking together espresso, 40g cocoa powder, and vanilla.
To make the cream, add whipping cream to the bowl of a stand mixer with whisk attachment. Whisk for 1min on high until stiff peaks form. Refrigerate while you prep the mascarpone and egg mixture below.
Place mascarpone in a bowl and stir to loosen.
In a small container, combine 20-30mL water with 1 packet of gelatin to bloom for 5 min.
In the double boiler bowl, add egg yolks, sugar, salt, cognac. Place over the pot of simmering water, whisking constantly. After 1min, add the bloomed gelatin & continue whisking constantly for about 5-10min or until temp of egg mix reaches 170-175F/77C. The mix should be slightly thickened and have lightened in color
Whisk egg mix into mascarpone until smooth. Fold in half of whipped cream. When mostly incorporated, fold in other half.
ASSEMBLING THE CLASSIC TIRAMISU
Dip each ladyfinger into the coffee/chocolate liquid for 2 seconds the place in a 9”x13” baking pan. You should be able to fit 24 total. Layer in ½ of the mascarpone cream mixture, spreading evenly. Repeat, layering 24 dipped ladyfingers followed by a second layer of the cream mix.
Sift cocoa powder on top of the tiramisu and refrigerate for 8-24 hours.
PUMPKIN SPICE LATTE TIRAMISU
▪650g/21-22oz dark roast espresso
▪15g or 1 1/4Tbsp vanilla extract
▪100g or 2 mini bottles of espresso liquor
▪40g or 1/2c cocoa powder (for ladyfinger soak)
▪225g or 3/4c + 3Tbsp heavy whipping cream
▪450g/1lb marscapone
▪225g or 3/4c + 2.5Tbsp canned pumpkin
▪12g or 1.5Tbsp pumpkin spice (usually a mix of cinnamon, ginger, nutmeg, allspice, and clove)
▪6 egg yolks
▪150g or 3/4c sugar
▪8g or 1 1/4tsp salt
▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp
▪100g or 1 1/4 c cocoa
▪5g or 2tsp cinnamon
▪20g or 3.5Tbsp espresso powder.
To set up a double boiler, bring a few inches of water to a simmer in a sauce pot (not rolling boil) and be sure the bowl you’ll use fits snugly over top without touching the water.
Prepare lady finger soak by whisking together espresso, 40g cocoa powder, vanilla, and 50g/1 mini bottle of espresso liquor.
To make the cream, add whipping cream to the bowl of a stand mixer with whisk attachment. Whisk for 1min on high until stiff peaks form. Refrigerate while you prep the mascarpone and egg mixture below.
Place mascarpone in a bowl with pumpkin and pumpkin spice and stir. In the double boiler bowl, add egg yolks, 50g/1 mini bottle espresso liquor, sugar, salt and place over the pot of simmering water, whisking constantly. After about 1min, add the bloomed gelatin and continue whisking constantly for about 5-10min or until temp of egg mix reaches 170-175F/77C. The mix should be slightly thickened and have lightened in color.
Whisk egg mixture into mascarpone/pumpkin mix until smooth and no lumps remain. Fold in whipped cream until smooth and fluffy.
Follow the same process to assemble as listed in the classic recipe above, but only soak the ladyfingers for 1 second, not 2.
Mix the 100g cocoa, cinnamon, and espresso powder and sift on top of the tiramisu. Refrigerate for 8-24 hours before serving.
