Authentic Tiramisu
I've had a really busy day in the kitchen today. I make bread most days ( I get up too early for my own good!) and am currently addicted to my crusty white rolls/baps/cobs/barms (however you call them, depending on which part of the country you're from ! )
The crusty rolls are a variation on my basic white boule ( which can be found on My other site - The Narrowboat Baker
It's mostly the same but uses a little bit more water and uses a folding technique rather than just kneading , however, the wet dough can be 'beaten' in a food mixer using a flat beater to achieve a similar result and is a bit quicker and less messier on the 'ole hands!
Proving done and ready for the egg glaze and oven:
The good thing about these rather than a huge loaf, is with every bite, they're really crusty and they cook in half the time too, meaning you can make them really quickly. I'll be posting the full recipe soon.
They are so good!!
Lunch time was good - what's better than a fresh, crusty roll with warm egg mayonnaise and cress?! MMmmmmmm!!
Can you guess what else I was making?
A cocktail?
Nope....
A tiramisu! It's just the two of us so I always make a half recipe and just layer it up in two martini glasses - it looks really nice, makes it feel really special and means I have to buy any other bowls that I've no room to store! Martini glasses double up for drinks and deserts!
****************
Authentic Tiramisu
Serves 2 - easily enough for 3
I love tiramisu - it's got to be one of my favourite ever deserts, but I didn't make it for years because it always seemed really daunting. It's actually not though when you break it down step by step.
I think most people are put off by having to temper the egg yolks and making a custard base - but it couldn't be easier!
I always make mine the real italian way - using egg whites instead of cream - but you can always replace the egg whites with double cream if you've got a bit of a hang up about using raw egg whites - however, it is only the same as making a mousse!
Ingredients:
* 80ml of very strong coffee, at room temperature
* 3 tbsp of either rum or brandy - use what you have!
* 1tbsp of Tia Maria (optional but enhances coffee flavour)
* 1 teaspoon vanilla extract
* 3 large egg yolks
* 3tbsp of sugar
* 125g mascarpone cheese
* 3 egg whites
* Around 10 Boudoir biscuits (trifle biscuits - the hard ones that need soaking)
* Cocoa powder and/or dark chocolate for grating in between layers
Method:
For the coffee syrup:
1. Using 80ml of boiling water, add a good teaspoon of instant coffee, 1tbsp of brandy/rum, Tia Maria a tbsp of sugar and vanilla. Leave to cool to room temp.
1. In a bowl, add the remaining brandy or rum, 2tbsp sugar and egg yolks. Place the bowl over a simmering pan of water - do not have the bowl touching the water though. Now, whisk continuously until the egg yolk mixture thickens - don't stop whisking at all - it'll take a few minutes to thicken up nicely.
2. Take off the heat and whisk in the mascarpone until you have a smooth, thick , hazelnut colour cream. Allow to cool
3. Whip the egg whites until stiff. Whisk a good heaped tablespoonful into the egg and mascarpone mixture and them carefully fold the remainder of the egg white into the mixture. It will deflate - that's normal and don't over stress it - it'll be fine!
4. Now, take your serving dishes or glasses and add a couple of teaspoons of the coffee mixture into the bottom of each. Then start soaking your biscuits in the remaining coffee mixture. Hold each biscuit for around 2 or 3 seconds and then line the bottom of your glass/dish.
5. Add some of your filling - judge by eye how much you will need. For my martini glasses I do 3 layers - traditionally its only two I think, but the glasses are very thin at the bottom and widen at the top. Basically, just judge how much you will need depending on your layers.
6. Add a layer of cocoa powder on top of the cream and the continue the layering process until you have finished.
7. Finally, on top of the final layer ,finely grate some dark chocolate - or, like I did today - use white chocolate.
8. Chill for at least 6 hours in the fridge! Enjoy!
if you want to replace the egg whites with cream, use 100ml of cream , whipped until light peaks form but not quite fully whipped.
The crusty rolls are a variation on my basic white boule ( which can be found on My other site - The Narrowboat Baker
It's mostly the same but uses a little bit more water and uses a folding technique rather than just kneading , however, the wet dough can be 'beaten' in a food mixer using a flat beater to achieve a similar result and is a bit quicker and less messier on the 'ole hands!
Proving done and ready for the egg glaze and oven:
The good thing about these rather than a huge loaf, is with every bite, they're really crusty and they cook in half the time too, meaning you can make them really quickly. I'll be posting the full recipe soon.
They are so good!!
Lunch time was good - what's better than a fresh, crusty roll with warm egg mayonnaise and cress?! MMmmmmmm!!
Can you guess what else I was making?
A cocktail?
Nope....
A tiramisu! It's just the two of us so I always make a half recipe and just layer it up in two martini glasses - it looks really nice, makes it feel really special and means I have to buy any other bowls that I've no room to store! Martini glasses double up for drinks and deserts!
****************
Authentic Tiramisu
Serves 2 - easily enough for 3
I love tiramisu - it's got to be one of my favourite ever deserts, but I didn't make it for years because it always seemed really daunting. It's actually not though when you break it down step by step.
I think most people are put off by having to temper the egg yolks and making a custard base - but it couldn't be easier!
I always make mine the real italian way - using egg whites instead of cream - but you can always replace the egg whites with double cream if you've got a bit of a hang up about using raw egg whites - however, it is only the same as making a mousse!
Ingredients:
* 80ml of very strong coffee, at room temperature
* 3 tbsp of either rum or brandy - use what you have!
* 1tbsp of Tia Maria (optional but enhances coffee flavour)
* 1 teaspoon vanilla extract
* 3 large egg yolks
* 3tbsp of sugar
* 125g mascarpone cheese
* 3 egg whites
* Around 10 Boudoir biscuits (trifle biscuits - the hard ones that need soaking)
* Cocoa powder and/or dark chocolate for grating in between layers
Method:
For the coffee syrup:
1. Using 80ml of boiling water, add a good teaspoon of instant coffee, 1tbsp of brandy/rum, Tia Maria a tbsp of sugar and vanilla. Leave to cool to room temp.
1. In a bowl, add the remaining brandy or rum, 2tbsp sugar and egg yolks. Place the bowl over a simmering pan of water - do not have the bowl touching the water though. Now, whisk continuously until the egg yolk mixture thickens - don't stop whisking at all - it'll take a few minutes to thicken up nicely.
2. Take off the heat and whisk in the mascarpone until you have a smooth, thick , hazelnut colour cream. Allow to cool
3. Whip the egg whites until stiff. Whisk a good heaped tablespoonful into the egg and mascarpone mixture and them carefully fold the remainder of the egg white into the mixture. It will deflate - that's normal and don't over stress it - it'll be fine!
4. Now, take your serving dishes or glasses and add a couple of teaspoons of the coffee mixture into the bottom of each. Then start soaking your biscuits in the remaining coffee mixture. Hold each biscuit for around 2 or 3 seconds and then line the bottom of your glass/dish.
5. Add some of your filling - judge by eye how much you will need. For my martini glasses I do 3 layers - traditionally its only two I think, but the glasses are very thin at the bottom and widen at the top. Basically, just judge how much you will need depending on your layers.
6. Add a layer of cocoa powder on top of the cream and the continue the layering process until you have finished.
7. Finally, on top of the final layer ,finely grate some dark chocolate - or, like I did today - use white chocolate.
8. Chill for at least 6 hours in the fridge! Enjoy!
if you want to replace the egg whites with cream, use 100ml of cream , whipped until light peaks form but not quite fully whipped.
Thanks for your comment on the blog. No plans to come up your way anytime soon - it's rather a long way from where we are! If I'm up there for a boat test or something, I'll let you know. And if you're ever down our way, come and see us.
ReplyDeleteHi Adam
DeleteDefinitely do let me know! But yes, think the same thing, we'll be staying put for winter now, give or take a few mini trips for the odd night or two. Hope you're both well though?
Oh my goodness, they look amazing, the rolls and desserts! I will definitely try the bread making next week. You got me hooked on your blog! :-)
ReplyDeleteHi. Thanks for the comment! They were really good - the tiramisu especially! Left a few comments on your site before, not sure if they went through or not. Was saying I was glad you like the websites and its a shame you're heading away from us instead of closer! Hope you're having a good Saturday!
DeleteYour Narrowboat baker website is fab you should get yourself some advertisers and turn it into a real going concern. You should also contact the narrowboat publications and get some of those recipes in print. Don't let someone else jump on your band wagon, they're fab ideas! Paula
ReplyDeleteHi Lewis,
ReplyDeleteOnly just got the 1 message from you. I have just replied to it. We are moving closer to you, we are about 8 days away at the moment as we are at Mercia Marina but we are heading back to Aston Marina at Stone which is only around 4 days away from you. Noticed your joinery is excellent, the work of Rob Shone? He did lots of work for us also on Foxglove. Hope we get to meet one day. Clare xx