Del Posto’s Tiramisu
This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.
Ingredients
Preparation
Sponge Cake
Step 1
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Step 2
Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.
Step 3
Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)
Step 4
Sift flour, cornstarch, and salt into a medium bowl. Gently fold into egg mixture until no dry spots remain. Carefully transfer batter to prepared pan with spatula.
Step 5
Bake cake until top is golden brown and still soft to the touch, 7–10 minutes. Let cake cool completely in pan. Run a knife around sides of pan to release cake. Place a cutting board on top of pan. Invert cake onto board; remove pan and carefully peel away parchment. Using a serrated knife, cut cake in half crosswise.
Mascarpone Cream and Assembly
Step 6
Using an electric mixer on low speed, beat mascarpone, sugar, egg yolks, rum, heavy cream, and salt in a large bowl. Gradually increase the speed to medium as mixture becomes stable and beat until soft peaks form, but don’t over-whip.
Step 7
Spread a thin layer of mascarpone cream in a shallow serving dish. Place one half of sponge cake on top. Using a squirt bottle or spoon, soak cake with ¼ cup espresso. Spread with half of remaining mascarpone cream, place second cake half on top, and soak again with remaining ¼ cup espresso. Don’t be stingy with the espresso, okay? Top with remaining mascarpone cream.
Step 8
Spoon cocoa powder into a double-layer of cheesecloth, pull together ends tightly to form a ball, and gently shake cocoa onto tiramisu until fully blanketed (alternately, place cocoa powder in a fine-mesh sieve and dust over tiramisu).
Step 9
Do Ahead: Cover tiramisu and store in refrigerator for up to 8 hours.
How would you rate Del Posto’s Tiramisu?
This was delicious just as written. Thank you!
I ran into a couple minor issues while making this, but overall, what a straightforward yet delicious recipe. I don’t think I’ll ever go back to using lady fingers when there’s this easy recipe for sponge available. Suggestions: 1) Keep cream of tartar handy just in case your meringue isn’t peaking. Mine might have had issues due to cold eggs, but adding this helped out immensely. 2) Rotate your sponge halfway through. I looked at mine at about 8 minutes and one side was browning while the other was barely cooked. Probably an issue with my oven’s heat distribution, but most people have issues with their oven’s heat distribution. Just don’t stick it in and wait ten minutes. 3) My sponge filled a Nordic Ware 11.25 x 16.25 baking sheet, and it took about 11-12 minutes to cook, with a couple quick openings of the oven near the end.
I’ve made this twice for work potlucks and it’s been an absolute hit! One of my co-workers came to work only because this tiramisu would be there. Two others who normally hate tiramisu also loved it. My boyfriend and I eat the mascarpone mixture in spoonfuls and index fingerfuls and find things to dip in it (leftover cake, miso pumpkin cookies, animal crackers, Pan di Stella cookies) because it’s so, so good. The only change I make is in adding 1 1/2 tsp. vanilla extract to the mascarpone; I feel like it speaks well with the rum in there.
I made this tonight and I’m letting it sit overnight in the fridge so all the flavors can combine, so I haven’t actually tasted the finished product yet. But the cream component and the cake component each tasted phenomenal. I used a double shot of Illy espresso that I bought at a coffee shop which was probably about a quarter cup, and enough for only one layer. So I had to use instant Medaglia D’Oro for the second layer — so I’m a little nervous about how the final product will taste. But that’s not the recipe’s fault. I followed each step to a T and it was easy to prepare. Like the other reviewer mentioned, my marscapone layer was stiffer than Chef’s was in the video, but it was still very easy to work with. The recipe for the cake layer filled a quarter sheet tray (9×12). Just don’t make the same mistake I did, and have enough quality espresso on hand.
After much research, I chose this recipe to make for a NYE party, and it was very good. It has a nice balanced flavor, and the structure is between sliceable and scoopable. Overall, very good recipe! Some notes to clarify the recipe: -My sponge cake baked in 12 minutes (on a rimmed half sheet pan 13″x19″). I used an offset spatula to spread the cake batter evenly. -My mascarpone cream was a bit stiffer, not as drippy, as in the video. I’d also advise on room temp mascarpone. I had some lumps in the cream that I could out using a silicone spatula against the side of the bowl, but could have been prevented. Perhaps also whipping the mascarpone first to smooth out, before adding the other ingredients, would prevent mascarpone lumps. -It yields a pretty full 13×19 pyrex dish, using all the cake and cream.
Made this yesterday and it was a HUGE hit! Made it for a few tiramisu lovers and was worried about their critique. but it was seriously delicious!! Thank you Del Posto and Bon Appétit!! Btw I cut the recipe in half since it was a small dinner party and got 4 very generous servings out of it. To bake the sponge cake, I used a standard size baking sheet pan about 10”x15” and I didn’t spread it out all the way, because I didn’t want it too thin. I used about 3/4 of the tray and was able to get 2 layers out of it. If I used the full recipe it would probably fill up a 11”x17” sheet pan. The video helped fill in those small details 🙂 I will definitely make this again!!
could you include a pan size for baking the sponge cake?!
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