Blender

Tiramisu

  • Dessert

Instantly elevate any meal with the grand finale of all desserts. This Italian tiramisu is light and airy – creamy and velvety, with just the right amount of coffee flavor.

  • Servings
    4
  • Preparation
  • Cooking

Ingredients

Ladyfingers

  • 2 eggs (L)
  • 2/5 cup (2.8 oz) granulated sugar
  • 2/5 cup (2.1 oz) cake flour
  • 1 tsp baking powder
  • a little vanilla essence

Coffee syrup

  • 50mL espresso or instant coffee
  • 2 tbsp granulated sugar

Filling

  • 1/2 cup (approx. 100mL) heavy wipping cream
  • 1/4 cup (1.8 oz) granulated sugar
  • 1/2 cup (7.1 oz) mascarpone cheese

For decoration

  • Appropriate amount of espresso powder or instant coffee powder
  • Appropriate amount of cocoa powder

For garnish

  • Sprig of mint

Mold

  • 1 piece of 4 inch baking pan (for lady fingers)
  • 1 piece of Tiramisu or mousse mold (height to accomodate at least 2 inches)

Directions

  • Preheat the oven to 350℉.
  • Add the Lady fingers ingredients to a bowl and mix.
  • Line a 4 inch square mold with baking paper, and pour the contents. Bake in the oven at 350℉ for 20 minutes. (Adjust baking times accordingly)
  • Mix the ingredients for the coffee syrup and soak the ladyfingers cut into pieces approximately half inch wide.
  • Place heavy wiping cream, granulated sugar, and mascarpone cheese into the blender container, and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “3” or “4”. Blend for 1 minute until it becomes creamy.
  • Layer soaked ladyfingers and cream filling alternately in the Tiramisu mold. Place the instant coffee powder and cocoa in a sieve and sprinkle them on top.
  • Refrigerate to chill and set, then spoon into bowls and garnish with mint.

You can add Kahlúa or other liqueurs to the coffee syrup to taste.

Drinking is prohibited by law for those under 21 years of age.

TIRAMISU IS ALWAYS WORTH THE EFFORT

No meal is complete without dessert. And while we tend to gravitate to simple homemade desserts like a coffee ice cream float or an icy grapefruit sorbet, sometimes you gotta break out the big guns and make a dessert everyone will remember long after the dishes are done and in the drying rack. Tiramisu is an Italian dessert that mixes delicate coffee soaked lady fingers with a decadent and creamy sweet mascarpone filling – dusted with a finishing touch of cocoa powder. And anytime we make it from scratch we’re rewarded for our efforts with a complex sweetness and airy richness that makes everyone around the table sit up and take notice.

HOW TO MAKE THE MASCARPONE FILLING

The secret to making the creamiest tiramisu filling is whipping the mascarpone with cream and sugar until it’s velvety and fluffy. Just load those three ingredients into the jar of the Tiger Edge blender, secure the lid and blend for about a minute on the 4 speed setting. The filling is ready when it’s uniformly sweet throughout and set enough to spread – similar to the consistency of whipped cream.

EXPERT TIPS AND VARIATIONS

Use cold coffee (or room temp) to soak the lady fingers. Hot coffee can break the delicate lady fingers apart. Just quickly bring the temp of the coffee syrup down in the fridge before soaking the lady fingers.

Make it boozy. If you’re over 21 and like a little extra oomph with dessert, tiramisu is regularly perfumed with alcohol. Common choices are coffee liqueur (like Kahlua), amaretto, frangelico, dark rum or sambuca. 

Use a sieve to dust the top evenly. When applying the finishing touch of cocoa powder and/or instant coffee, run it through a fine mesh strainer. That way the top of your tiramisu will look uniform. Top with shaved chocolate. Not only is everything better with a little chocolate, serving tiramisu with finely shaved chocolate ribbons on top makes it look restaurant quality.

Products used in this recipe

SLB-A10U

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