Tiramisù

Hi everyone ♥

I hope you had an amazing Christmas time. Most of you probably feel pretty full of all the Christmas desserts , But we have New Year’s Eve coming soon and for that I thought it would be delicious with my favorite Tiramisù.

When I visited Yas Island a few years back I stayed at the Yas Viceroy Hotel where there was a Italian restaurant where i got to taste this delicious Tiramisú for the first time. 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. 

Watch the video below how this all come together!

This is the last video for this year and in the series Manuela’s magical Christmas I sure hope you enjoyed all the short videos in this series!

Tiramisù ( (recipe from Italian Chef Angelo from Yas Viceroy Hotel in Abu Dhabi)

LADYFINGERS;

• 24 LADYFINGERS
• 1-2 TBSP. INSTANT ESPRESSO POWDER
• 4 TBSP. BOILING WATER

VANILLA MIXTURE, ( I recommend making this double)

• 240 GRAM SUGAR
• 4 TBSP. WATER
• 160 GRAMS ABOUT 6 LARGE EGG YOLKS
• SEEDS FROM 1 VANILLA BEAN OR 1 TEASPOON VANILLA BEAN PASTE

MASCARPONEFILLING, ( I recommend making this double)

• 500 GRAM MASCARPONE CHEESE
• 150 ML HEAVY CREAM

TOPPING

• DARK COCOA POWDER

HOW TO MAKE THE VANILLA MIXTURE;

1. Put the water and sugar into a small saucepan, stir until the sugar is dissolved, dont stir anymore and bring to boil over medium heat.
2. Let it simmer until the syrup is 225°F(113°C).
3. Put the egg yolks into a clean mixing bowl and add the vanilla seeds or vanilla bean paste.
4. Whisk until the egg yolks are pale and airy.
5. When the syrup has reached the right temperature pour into the egg yolks in a thin, steady stream while still whisking.
6. Whisk for another 4-5 minutes or until ribbons form when lifting the beaters.

HOW TO MAKE THE MASCARPONEFILLING

1. Put the mascarpone and cream into a separate bowl and whisk until smooth and fluffy.
2. add the mascarpone- and cream mixture into the egg yolk mixture until everything is well blended and there are no more lumps.

HOW TO MAKE  Tiramisù 

1. Make the coffee mixture. Put the instant espresso powder into a bowl, pour in the boiling water and stir to mix.
2. Line the bottom of your serving bowl with the lady fingers.
3. Brush the lady fingers with the strong coffee mixture
4. Spoon half of the cream filling over the lady fingers, dust the top with cocoa powder.
5. Now you are going to  make a second layer – using lady fingers, strong coffee mixture and filling.
6. Refrigerate for at least 8 hours or overnight!
7. Just before serving dust the top layer with dark cocoa powder, and enjoy.