Tiramisu
About This Course
Tiramisu is a classic Italian no-bake dessert featuring layers of espresso-dipped ladyfingers (savoiardi) and a silky mascarpone-based cream, finished with a dusting of cocoa powder. This indulgent treat balances bold coffee flavors with sweet, creamy notes, resulting in a luscious, melt-in-your-mouth experience. Originating in the Veneto region, tiramisu literally means “pick me up,” a nod to the energizing combination of coffee and rich cream.
Learning Objectives
Espresso Preparation & Soaking Technique (Paragraph + List):
You will master brewing strong espresso (or concentrated coffee) and learn how to quickly dip ladyfingers to prevent soggy layers.
Selecting grind size and brew method for intense flavor
Timing the dipping process: just enough to infuse coffee without collapsing the biscuit
Balancing sugar in coffee liquid to sweeten subtly
**Mascarpone Cream Assembly (Table):
Step Key Tip
Whipping Egg Yolks & Sugar Whisk until pale ribbon stage for stability
Folding Mascarpone & Cream Use gentle motions to maintain airiness
Flavor Infusion Add a shot of coffee liqueur or vanilla
This table highlights how each stage contributes to a smooth, stable cream.
Layering & Chilling (Paragraph):
Learn to create uniform layers—alternating soaked ladyfingers and mascarpone cream—then chill for at least 4–6 hours (or overnight) to allow flavors to meld and set properly. Presentation tips include smoothing the top layer and evenly dusting cocoa powder.
Variations & Garnishes (Bullet List):
Fruit Twist: Add a layer of fresh berries or fruit compote between cream layers.
Chocolate Shavings: Sprinkle dark chocolate curls on top for visual contrast.
Alcohol Options: Use Marsala, rum, or coffee liqueur to deepen flavor.
Material Includes
- Recipe Card (Printable PDF):
- Detailed ingredient list with metric and imperial measurements.
- Step-by-step instructions with timing guidelines for each assembly phase.
- Photo Guide:
- High-resolution images showing ideal espresso concentration, whisking stages, and layering examples.
- Close-ups of the finished dessert with cocoa dusting and optional garnishes.
- Video Tutorial:
- Demonstrates proper dipping technique to avoid soggy ladyfingers.
- Shows cream assembly: whipping yolks, folding mascarpone, and piping layers for a neat presentation.
- Troubleshooting Tipsheet:
- How to fix runny cream (overbeating vs. under-incorporation).
- Preventing grainy texture by sifting mascarpone if needed.
- Adjusting sweetness if tiramisu tastes too bitter or too sweet.
Requirements
- 4 large egg yolks
- 100 g granulated sugar
- 250 g mascarpone cheese (room temperature)
- 200 ml heavy cream (whipped to soft peaks)
- 250 ml strong espresso (cooled)
- 2 tbsp coffee liqueur (e.g., Marsala or Kahlúa, optional)
- 200 g ladyfingers (savoiardi)
- Unsweetened cocoa powder (for dusting)
Target Audience
- Home Bakers: Anyone looking to expand their repertoire with a classic Italian dessert.
- Entertainers: Hosts wanting an elegant, make-ahead sweet for dinner parties or holidays.
- Beginner-to-Intermediate Cooks: Those comfortable with basic whisking and layering techniques.
- Coffee Lovers: Individuals eager to highlight espresso in a dessert format.
- Culinary Students: Students studying international desserts and no-bake techniques.
Curriculum
4 Lessons2h 28m
Espresso & Mascarpone Cream Foundations
Brewing and Sweetening Espresso for Ladyfinger Soak
Whisking Egg Yolks, Folding Mascarpone, and Preparing Whipped Cream
Layering, Chilling & Presentation
Your Instructors
uniquedevservice993@gmail.com
See more
€69.00
Material Includes
- Recipe Card (Printable PDF):
- Detailed ingredient list with metric and imperial measurements.
- Step-by-step instructions with timing guidelines for each assembly phase.
- Photo Guide:
- High-resolution images showing ideal espresso concentration, whisking stages, and layering examples.
- Close-ups of the finished dessert with cocoa dusting and optional garnishes.
- Video Tutorial:
- Demonstrates proper dipping technique to avoid soggy ladyfingers.
- Shows cream assembly: whipping yolks, folding mascarpone, and piping layers for a neat presentation.
- Troubleshooting Tipsheet:
- How to fix runny cream (overbeating vs. under-incorporation).
- Preventing grainy texture by sifting mascarpone if needed.
- Adjusting sweetness if tiramisu tastes too bitter or too sweet.
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