When I visited Yas Island I stayed at the Yas Viceroy Hotel where there was a cute Italian restaurant. I got to taste five different desserts, and this Tiramisú was my absolute favorite. I politely asked for the recipe, and the chef himself, Chef Angelo, gave it to me even if he has refused to give it to anyone else before. I felt so lucky when I was allowed to share it with you, this dessert is unbelievably good and an absolute keeper of a recipe.
I know that many people use alcohol in a dessert like this, but because of my many young readers who love to bake I prefer not to use alcohol in any of my posts. But I can still promise you that this is super delicious.
Tiramisu (recipe from Italian Chef Angelo from Yas Viceroy Hotel in Abu Dhabi)
- 5 1/2 oz. (160 g) egg yolks
- 1/4 cup (60 ml) water
- 8 1/2 oz. (240 g) sugar
- 2/3 cup (160 ml) whipped cream
- 17 1/2 oz. (500 g) Mascarpone
- 2 vanilla beans
- just under 2/3 cup (150 ml) espresso coffee
- 1 packet ladyfingers or Vanilla Wafers
Start by crushing the ladyfingers, or Vanilla Wafers you want the pieces to be quite small. Make the espresso coffee.
Pour the espresso over the crushed ladyfingers and set aside.
Put the sugar and water into a saucepan, bring to the boil and simmer until the temperature reaches about 233-237 degrees F (112-114 C).
Put the 5 1/2 oz. (160 g) egg yolks (from approx. 6 large eggs) into a clean mixing bowl and add the seeds from 2 vanilla beans.
Mix until fluffy.
When the sugar syrup has reached the correct temperature, add it to the egg mixture.
Carefully pour it in, little by little.
Continue mixing until the mixture forms ribbons when lifting the beaters.
Bring out the mascarpone cheese.
Stir the mascarpone into the egg mixture, little by little.
Followed by the whipped cream, carefully fold it in.
I use mini Mason jars (bought at Hobbyhimmelen in Kristiansand, Norway).
Fill the jars 1/3 full with the espresso soaked ladyfingers, then fill it with the luscious cream. Use a palette knife to make a smooth surface.
Chill for at least 1-2 hours to let the flavors mingle.
Dust with 100% pure unsweetened cocoa powder.
The flavor is just fantastic and 100% similar to the one I was served…
I’m so happy I got to share this with you, I hope that those of you who try to make it will love it as much as I do.Hoping you will all have a wonderful evening, and a good start to a new week. Hugs from me to you.
17 Comments
Can I bake these in a glass baking dish so that it can be served cut into squares? Will it be firm enough?
Hi Richelle, it will be quite firm when straight from the refrigerator, but it won’t cut into perfect squares, if you know what I mean. 🙂
-Team Passion4Baking
Hello,
I tried making this twice and while it tastes amazing, it’s yellow! I beat the egg yolks or so I thought until they were fluffy. It was white until I added the mascarpone. What did I do wrong?
Hi Tabitha, the egg yolks will make the mixture pale yellow. But remember not to over-mix after adding the mascarpone.
-Team Passion4Baking
Hi Manuela,
the whipped cream should be the whipping cream or heavy cream ? should it be beaten up or just as we get from the shop 🙂 thank you for your reply
Hi Beatrix, both whipping cream and heavy cream will work well here. Whip it just before you fold it into the mixture.
-Team Passion4Baking
Should the sugar syrup be cooled down to room temperature before adding it to the egg mixture?
no it need that exact temperature when it goes in the mixer, good luck
240g of sugar… isn’t too much for only 60ml ?
it is 160 ml pluss 500 ml whipping cream
Hello, only 60ml water?
yes dear
What size are your jars here?
Hi Manuela, I was wondering would the result be different without the egg yolks?
Thanks in advance
There is a lot of flavor in egg yolks together with sugar, so it effect the taste!
Hi, I was wondering the size of the package of the ladyfingers because I see a lot of different sizes listed online. I made it today but I had quite a small package and the ladyfingers were quite soggy… I want to make again because all the ingredients are wonderful and taste is fabulous but want to get the bottom layer correct.. Thank you so much for the wonderful recipe and loved finding one that didn’t contain alcohol.
Thanks, Jacky
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