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Tiramisu by Jenny Sior

by Georgia Korovila on May 07, 2021

Our delicious tiramisu recipe comes from our very own Jenny Sior from our Vancouver office. We can't get enough of her Tiramisu and are happy to share it with all of you. 

Ingredients:
2 400 gram packages of ladyfingers
1 Litre whipping cream
6 tbsp sugar
1 container 500 grams imported Italian Mascarpone 
Da Capo Caffe (ideally, we want around 3-4 cups of watered-down espresso)
1.5 cup Cold pastry cream (or sub cold vanilla pudding or buy it from a bakery)
cocoa powder for finishing

Step1: Make your espresso coffee and allow it to cool. (usually made the day before)

Step 2: In your stand mixer, whip the whipping cream with 4tbsp sugar

Step 3: Remove the whipped cream and place it in a larger bowl.

Step 4: In the stand mixer bowl, place the Mascarpone and 2 tbsp sugar and mix on high for 5-7 minutes or until needed for it to become thick and creamy. Add the Mascarpone to the whipped cream, and DO NOT MIX YET.

Step 5: Drop 1/2 cup of the pastry cream at a time, into the whip cream mixture and space the pastry cream out so it's not one big blob of cream.

Step 6: Gently fold the whipped cream, pastry cream and mascarpone cream until well combined. Do not mix it, but fold over ingredients with a rubber spatula to incorporate all the creams.

Step 7: Now, you must work quickly. Begin dipping the ladyfingers into the coffee for 1 second, then immediately layer them into your serving container. 

Step 8: Once a complete layer of ladyfingers is down, layer with the cream mixture.

Step 9: Add another layer of ladyfingers, followed by a layer of the cream mixture. Typically most containers can get 2-3 layers.

Always remember you want the thickest layer of cream on the top layer.

Step 10: Take a clean pastry cutter or flat spatula, spread the cream, and try to make it even. Finish by dusting cacao powder. Pro Tip - I lay down parchment paper and then place my container on the parchment paper before dusting with cacao. It keeps surfaces clean, and the parchment paper can catch the extra cacao.

Chill immediately and allow to set 24 hours.

Pro Tip - By setting, I don't mean for the cream; I mean that the coffee flavours have penetrated every biscuit, and they are all moist with no dry centres.

Enjoy and feel free to share with your friends and family! 

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