Tiramisu
This classic Italian Tiramisu, made with Caputo “00” Baking Flour, features homemade ladyfingers and silky smooth zabaione cream. It’s the irresistible Italian dessert your occasion deserves.
- Yield: 9x9 Pan Tiramisu
- Prep Time: 2 hr
Ingredients
Instructions
- Begin by baking the Ladyfingers (Savoiardi cookies) with Caputo “00” Baking Flour . Once baked, set them aside to cool completely.
- Brew 1½ cups of espresso or strong instant coffee and set aside.
- Next prepare the zabaione by separating 4 eggs and placing the yolks in a heatproof glass bowl with ⅓ cup of granulated sugar.
- Set up a double boiler by bringing a small pot of water to a gentle simmer, then placing the bowl of egg yolks on top, ensuring it doesn’t touch the water.
- Keep the heat at medium low and whisk the egg yolks and sugar continuously over the steam until the sugar dissolves, about 8–10 minutes. The mixture should be slightly thickened and pale yellow. Remove from heat and let cool.
- In a large mixing bowl, combine heavy cream and the remaining ⅓ cup of sugar. Whip with a whisk or hand mixer until soft peaks form. Add mascarpone and vanilla, continue whipping until stiff peaks form.
- Gently combine the whipped cream and zabaione until no white streaks remain.
- Now begin to layer Tiramisu! Use a 9x9x4-inch dish, or any preferred size. Quickly dip each Ladyfinger into the cooled espresso for 1–2 seconds, then arrange them in an even layer across the bottom.
- Spread a layer of the cream mixture evenly over the Ladyfingers. Repeat the process, alternating layers of soaked Ladyfingers and cream, until the dish is filled.
- Cover the dish and refrigerate for at least 3 hours or overnight for the best flavor and texture.
- Just before serving, dust the top generously with Dutch-process cocoa powder.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.