Ingrédients pour Gourmet Magazine Tiramisu
- 1/2 cup water
- 1/4 cup powdered sugar
- Espresso
- 1 tablespoon brandy (optional)
- Heavy Whipping Cream
- Vanilla Extract
- Mascarpone Cheese
- Ladyfinger
- Cocoa Powder
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Comment préparer Gourmet Magazine Tiramisu
- **Make the Coffee Syrup:** In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves completely.
- Remove from heat and let cool completely. Stir in 1/2 cup cooled strong brewed coffee and 1 tablespoon of brandy (optional).
- **Prepare the Mascarpone Cream:** In a large bowl, beat 1 cup cold heavy cream with an electric mixer until soft peaks form. Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, continuing to beat until stiff peaks form.
- Gently fold the whipped cream into 16 ounces of softened mascarpone cheese until well combined.
- **Assemble the Tiramisu:** In a shallow 2-quart baking dish or gratin dish, arrange a layer of 12 ladyfingers, slightly overlapping if necessary.
- Drizzle half of the coffee syrup evenly over the ladyfingers.
- Spread half of the mascarpone cream over the soaked ladyfingers.
- Repeat layers with remaining ladyfingers, coffee syrup, and mascarpone cream. Smooth the top with a metal spatula.
- **Chill and Serve:** Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) to allow flavors to meld.
- **Final Touch:** Immediately before serving, sift 2 tablespoons of unsweetened cocoa powder over the top using a fine-mesh sieve. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
75g
Fat
37g
Carbs
8g
