*Tiramisu Recipe credit @cleobutteraPhoto credit @the.glitter.grater *
For the custard base:1 cup milk divided ¼ cup plus 2 tablespoons granulated sugar2 tablespoons all purpose flour 3 large egg yolks2 tablespoons unsalted butter cut into cubes 2 teaspoon vanilla extract
For the espresso soaking syrup:1 ½ cups freshly brewed hot espresso (or 3 tablespoons instant coffee powder in 1 and ½ cups hot water) ¼ cup granulated sugar
For the cream filling:1 recipe custard base(recipe above, method below)1 cup mascarpone cheese, cold1 cup heavy whipping cream, cold (I’vanilla essence used clover fresh cream)¼ granulated sugar 1 teaspoon vanilla essence
For the cake-y layer:About 24 boudoir biscuits (Bakers)
For the garnish:2-3 tablespoons cocoa powder for dusting Optional - chocolate and coffee beans
Method : For the custard base ( could be made the day before ) 1.) in a small saucepan, combine ¾ cup plus 2 tablespoons of milk with ¼ cup of granulated sugar. Place over medium heat and bring the ingredients to a simmer, stirring occasionally. Remove from heat as soon as bubble appear on the surface. 2.) meanwhile, in a heatproof medium bowl whisk together the remaining milk 2 tablespoons and 2 tablespoons sugar, flour and egg yolks until very smooth and no lumps remain. When the milk mixture comes to a simmer, gradually mix it into the egg yolk mixture, in a thin steady stream ( pouring with one hand and whisking with the other).3.)transfer the mixture into a clean medium size saucepan and cook over medium heat, whisk continuously until bubbles appear on the surface. Continue cooking for 10 more seconds until the mixture thickens. DO NOT OVER COOK IT. Immediately remove from heat and strain into a bowl. (This will remove any lumps formed )4.) whisk in the butter and the vanilla. Immediately cover the surface with cling wrap to prevent a crust from forming. Refrigerate until thick and cold (about one hour or overnight ). A freezer may be used to cool faster. Meanwhile prepare the espresso syrup.
For the espresso soaking syrup:1.) whisk the sugar into the hot espresso Until dissolved. Place in a medium shallow bowl And set aside to coolDown to room temperature. You cloud refrigerate to speed it up. 2.) with the cooked espresso syrup and custard base it is now time to prepare the cream filling.
For the cream filling: 1.) combine the whipping cream, vanilla and sugar and beat on medium speed until frothy, increase speed and. Continue to beat until cream holds stiff peaks. Set aside .2.)in a large bowl combine the custard base and the mascarpone cheese and whisk until smooth, uniform and no lumps remain. 3.) using a rubber spatula gently fold in the whipping cream into the mascarpone mixture until no white streaks remain. Set aside.
To assemble the tiramisu:
Dip individually boudoir biscuits into the espresso soaking syrup and lay side by side into a Pyrex or bowls of choice in. Single layer. Do not submerge the biscuits and allow the excess syrup to come off before placing in the bowl. 2.) spread ½ of the mascarpone mixture over the biscuits. Smooth into all all corners with a spatula. 3.) repeat step one of assembling 4.) repeat step 2 of assembling and smooth the surface. 5.) cover tightly with cling wrap and refrigerate for 6 hours or preferably overnight. 6.) to serve remove plastic wrap and dust cocoa powder over.
INFO & TIPS
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