Mangiamo’s Tiramisu

This is the classic Italian “pick-me-up” dessert, featuring layers of coffee-soaked sponge cake, a rich mascarpone custard, and a hint of coffee liqueur, finished with a dusting of cocoa powder. This recipe yields a large, professional-style tray, emphasizing the authentic, creamy texture of a high-quality tiramisu.

• Prep Time: 45 minutes

• Chill Time: At least 4 hours (or overnight)

• Total Time: 5+ hours

• Servings: Large batch (Professional/Catering size, approx. 12-16 servings)

Instructions

Prepare the Mascarpone Mousse

1. Whip the Heavy Cream: Pour a measured amount of heavy cream into a large stand mixer bowl (or use a hand mixer). Whip until stiff peaks form. The video shows this being done in a separate bowl before being folded into the mascarpone later.

2. Make the Zabaglione Base: In a double boiler set over heat, whisk the egg yolks and granulated sugar together constantly until the mixture thickens and reaches the ribbon stage. The video shows the yolks and sugar being whisked until they turn a pale yellow and become frothy.

3. Whip the Mascarpone: In a clean stand mixer bowl, place the mascarpone cheese. Add some coffee liqueur (and any desired extracts like vanilla) and mix until smooth.

4. Combine Mousse Base: Pour the warm egg-sugar mixture (Zabaglione) into the mascarpone mixture. Fold gently with a spatula, ensuring the warm custard is fully incorporated.

5. Fold in Whipped Cream: Gently fold the prepared whipped heavy cream into the mascarpone mixture until no streaks of cream remain. Be careful not to deflate the cream, as this mixture is what gives the Tiramisu its light, airy texture.

6. Transfer: Transfer the finished mascarpone mousse into a pastry bag for easy piping.

Prepare the Coffee Chantilly

1. Whip heavy cream, powdered sugar, and instant coffee together in a mixer until firm and light (the consistency of whipped cream). This is intended to be used as a final layer or garnish.

Assemble the Tiramisu

1. Set the Cake: Place a layer of the Ladyfinger Sponge Cake into the bottom of a rectangular serving tin or ring mold.

2. Soak the Cake: Pour the coffee syrup, infused with coffee liqueur, evenly over the sponge cake to moisten it thoroughly.

3. First Mousse Layer: Pipe or spread an even layer of the prepared mascarpone mousse over the soaked sponge cake.

4. Optional Pecan Layer: Sprinkle a layer of the caramelized, crushed pecans over the first layer of mousse.

5. Second Cake Layer: Place a second layer of sponge cake on top of the mousse and pecans.

6. Soak Again: Pour the remaining coffee syrup/liqueur evenly over this second layer of cake.

7. Final Mousse Layer: Pipe or spread the remaining mascarpone mousse on top of the second cake layer. The pastry chef pipes it in decorative rows, then smooths it out.

Chill and Finish

1. Cocoa Dusting (Inner Layer): Dust the top of the final mousse layer with a generous amount of baking cocoa powder.

2. Chill: Place the assembled tiramisu in the freezer for at least 4 hours or, preferably, overnight to set completely.

3. Serve: Once fully set, cut the tiramisu into serving portions. The video shows the dessert being plated with various garnishes, including coffee cream/Chantilly, fresh mint, chocolate shavings, and fruit gels (e.g., raspberry). Finish the plate by dusting the entire piece with more cocoa powder just before serving.