Ingredients for Emeril's Tiramisu
- Milk
- Butter
- Flour
- Eggs
- Sugar
- Egg Yolks
- Brewed Espresso
- Hot Water
- Grand Marnier
- Mascarpone Cheese
- Rum
- Heavy Cream
- Vanilla
- Salt
- Cocoa powder (amount to taste)
- Powdered sugar (amount to taste)
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How to Make Emeril's Tiramisu
- **Sponge Cake:** Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch sheet pan.
- In a saucepan, heat 1 cup whole milk and 1/2 cup (1 stick) unsalted butter until butter is melted. Set aside.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, and 4 large egg yolks over a hot water bath until the mixture triples in volume and is pale and ribbon-like (about 8-10 minutes).
- Gently fold in the flour mixture and the warm milk mixture until just combined.
- Pour batter into the prepared pan and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting.
- **Mascarpone Cream:** In a small bowl, combine 1/2 cup freshly brewed strong espresso, 2 tablespoons water, and 1 tablespoon Grand Marnier. Set aside.
- In a large bowl, beat 2 (8-ounce) packages mascarpone cheese and 1/4 cup rum until smooth.
- In a medium bowl, whisk together 4 large egg yolks and 3 tablespoons granulated sugar until pale and thick.
- Set over a hot water bath and whisk for 3 minutes, until light and fluffy.
- Remove from heat and immediately whisk into the mascarpone mixture.
- In a separate bowl, whip 2 cups heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold about 1/3 of the mascarpone mixture into the whipped cream, then fold the whipped cream into the remaining mascarpone mixture.
- In a clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 3 tablespoons granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the mascarpone mixture.
- **Assembly:** Cut the cooled sponge cake in half crosswise. Place one layer in the bottom of a 9x13 inch dish.
- Brush the cake with half of the espresso mixture.
- Spread half of the mascarpone cream over the soaked cake layer.
- Sprinkle generously with cocoa powder and powdered sugar.
- Repeat layers with the remaining sponge cake, espresso mixture, and mascarpone cream.
- Sprinkle the top with cocoa powder and powdered sugar.
- Refrigerate, uncovered, for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
657g
Fat
187g
Carbs
76g
