Black Forest Tiramisu | Bibbyskitchen dessert recipes (2024)

FAQs

What not to do when making tiramisu? ›

Our tip: some of the family's favourite liqueurs for Tiramisu are Tia Maria, Frangelico, Brandy, Marsala, or Kahlua, but you can use whatever dessert liqueurs you have in the liquor cabinet.

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

The right biscuits

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

The Problem: High-Calorie Ingredients

Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

This irish cream tiramisu is made with bailey's liqueur instead of rum or kahlua. It adds a nice little twist to such a classic, fun dessert!

Stick With Sweet Wines

Muscat is often suggested, but it's too delicate, so it would be better to opt for sparkling red wine, like Sangue di Giuda from Oltrepo Pavese.

Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira , port , brandy , Malibu , or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa .

Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].

Should ladyfingers be soggy in tiramisu? ›

You do not want them to get completely wet - just to moisten. They will absorb more liquid as the tiramisu sets. Arrange 24 of the soaked lady fingers in the bottom of the baking dish - you may need to snuggle them in.

Make-Ahead Instructions for Tiramisu:

This Tiramisu needs to sit in the fridge for at least 8 hours, so it's the ideal make-ahead dessert! Simply cover well with plastic wrap or foil and refrigerate overnight, then dust all over with cocoa powder just before serving.

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

Pastry Chef Roberto Linguanotto's Opinion

He emphasizes that each ladyfinger is dipped in espresso, requiring a significant amount of high-quality coffee. This factor, along with the indulgent mascarpone cheese, contributes to the dessert's high price​ (Mashed)​.

Unfortunately it sounds as if the mascarpone curdled because it was whisked too much. Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese.

Tiramisu is made with fresh eggs that are not cooked, should always be kept refrigerated, and should be consumed within a maximum of 48 hours from its preparation (taking into account that this maximum time decreases each time the tiramisu is taken out of the refrigerator to serve an order).

Chill your tiramisu for at least 6 hours.

As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream. When ready to serve, grate more chocolate over the top (because why not), and then enjoy!

The cream may not have whipped the cream enough to get firm peaks. It needs to be enough to hold it together, without so much it will curdle. If the cream mix it to thin by the time you've mixed in the mascarpone it may run and collapse as you try to cut it.