If you love coffee, and you love tiramisu, then this is the recipe for you! It gets a little weird, and very nerdy, but it does make the ultimate tiramisu!
Timestamps:
00:00 – Intro
01:37 – Eggs
03:01 – Coffee
04:55 – Espresso
05:22 – Aeropress
06:20 – Coffee Beans
07:04 – Saline
08:13 – Mascarpone
09:27 – Assembly
11:21 – Rest
11:46 – Cocoa Powder
12:10 – Tasting
13:22 – Outro
Read the recipe and calculate your doses at: https://www.jameshoffmann.co.uk/tiramisu-calculator
Here’s the recipe for 32 biscuits and 18g espresso doses:
Ingredients
– 32 Savoiardi biscuits
– 144g of ground coffee
– 640g of mascarpone cheese
– 8 egg yolks
– 128g of sugar
– 8 drops saline solution (To make saline: dissolve 5g of salt in 20g of boiling water. Store in a dropper bottle.)
– Cocoa Powder to finish
Instructions
– Brew 8 double shots of espresso.
– You need 480g of coffee liquid total. This will be split into two equal portions of 240g for each layer. – Allow to cool completely before using.
– Add 9 drops of saline solution to the cooled coffee liquid.
– Add all egg yolks to a ziplock bag and cook, using a sous vide circulator, at 60C for 30 minutes then cool completely. If you cannot use a sous vide, you can either use them raw or you can mix with the sugar and heat in a bain marie to 70C, then quickly cool.
– Mix the sugar and egg yolk using a hand mixer, or stand mixer, at a relatively low speed for 4 to 5 minutes. You should see the mixture increase in volume and begin to notably thicken.
– Add the mascarpone in thirds, each time incorporating on lower speeds for 30 to 60 seconds. It doesn’t need to be flawlessly mixed.
– Begin the assembly. Prepare your chosen tray. This recipe presumes you will do it in two stages.
– Pour 240g of the coffee mixture in a suitable bowl. Take half the Savoiardi. Dunk the Savoiardi only on the non-sugared side. Then turn upside down and place in the tray. Repeat with all biscuits. You should have a little coffee left over. Starting with the last biscuits you dunked, use a pastry brush to add all the remaining coffee to the biscuits in the layer.
– Carefully put half of the mascarpone mixture on top of the biscuits.
– Add the remaining 240g of coffee to the bowl. Repeat the dunking of the remaining biscuits.
– Add the remaining mascarpone cream.
– Refrigerate for at least 8 hours, ideally 24.
– Before serving dust with cocoa powder.
– Serve and enjoy!
Biscuit recommendations
– Matilde Vincenzi Vincenzovo Savoiardi/Ladyfinger biscuits
– Antico Borgo Savoiardi/Ladyfinger Biscuits
Nutritional info for a single portion (4 biscuits / 207g)
Energy – 593.4 kcal
Fat – 40.9g
Saturates – 27.3g
Carbohydrate – 46.8g
Sugars – 34.0g
Fibre – 0.5g
Protein – 8.9g
Salt – 1g
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Tee: https://tenshundredsthousands.com/products/weird-coffee-person-joy-t-shirt
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Hoodie: https://tenshundredsthousands.com/products/weird-coffee-person-joy-hoodie
Videos mentioned: My Books: Things I use and like:
– Our Tiramisu Series: https://www.youtube.com/playlist?list=PLxz0FjZMVOl3jkk4mwbl966TzmhMJdryz
Other Links:
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How to Make The Best Coffee At Home*: https://geni.us/howtomakethebestcoffee
The World Atlas of Coffee*: http://geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook*: https://bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven*: https://geni.us/bestofjimseven
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