When the Litco Law team isn’t giving legal advice to our lovely clients, we’re usually eating… because hey, this level of care can work up a healthy appetite! This week, we’re treating ourselves to an Italian classic: tiramisu. This creamy dessert— made up of espresso-soaked ladyfingers, lightly sweetened whipped cream, and rich mascarpone— is surprisingly easy to make. Keep reading and watch below to see our very own Client Solutions master (and chef extraordinaire), Aurelio, walk you through the foolproof process.
- 5 egg yolks/whites, separated
- ¼ cup sugar
- 1 tub of mascarpone
- a splash of vinegar or ¼ teaspoon of crème of tartar powder
- ¼ – ½ cup sugar (1/2 cup sugar is a lot sweeter)
- ½ liter whipped 35% cream
- ¼ cup sugar
- a drop of vanilla
- 1 liter coffee (espresso preferred)
- 2 tablespoons vanillasome sugar
- 2 packages ladyfingers
- cocoa powder or topping of your choice
- Beat egg whites to soft peaks (one bowl). Then, beat 35% cream to soft peaks (one bowl). Beat egg yolks and sugar until soft ribbons form, then add room temperature mascarpone and set aside (one bowl).
- Prepare 1 liter of espresso—this can be as strong as you wish, or as weak as you like. Aurelio likes it halfway! He doesn’t add sugar to this mixture, but you can add some if you like. Add vanilla or your choice of liquor (any amount)— this mixture is used to dip and soak the ladyfingers to give them flavour. Sambuca, Frangelico, Amaretto, Kahlua, Baileys, Chocolate Liqueur, and Butterscotch Schnapps are great options! If you want to skip this step, simply head off to your favourite coffee shop and get two large cups of whatever flavour you like.
- Fold the egg white mixture into the mascarpone mixture, being as gentle as possible to not flatten the consistency of the mixture. Then, fold in the whipped cream with the mascarpone and egg white mixture (again being very careful).
- Time to build this thing! In a deep serving dish of your choice, spoon in some mascarpone mixture (not too much— just to keep the ladyfingers from slipping and sliding around). Dip 2 to 4 ladyfingers in the coffee mixture. Timing is everything at this point! You want to deposit the ladyfingers in the serving dish without them falling apart in a mushy mess, but you do want to ensure that they are fully soaked through and soft. The goal is to have a well-moistened cookie that is not floating in a puddle of coffee. Ensure the serving dish bottom is fully covered with ladyfingers.
- Add a layer of mascarpone mixture— the thickness should be the same as the thickness of the ladyfinger layer. Then, make another layer of ladyfingers soaked in coffee. A tiramisu usually has three layers of ladyfingers, but you can get away with only having two. Ensure the top layer is a layer of mascarpone cream mixture.
- Top it all off with the best cocoa powder you can find, or shaved chocolate of your choice. Aurelio has used crushed amaretto cookies, shaved chocolate, Oreo crumbs… the list goes on, so be creative! The final layer can also be topped off with your choice of design, using a piping bag and tip to achieve a final look you love.
- Let the tiramisu rest in the refrigerator for at least 6 hours (but overnight is usually best!). Aurelio recommends a runny texture, but your tiramisu can be as dry as you like. Once you’re happy with it, you’re all good to enjoy!
So, there you have it: yet another foolproof recipe from Litco Law’s chef Aurelio! This customizable dessert will have you drooling… and best of all, you’ll never have to buy a store-bought tiramisu again! Let us know how yours turns out— and don’t hesitate to reach out if you’ve got a question. Our cooking tips and legal answers are always free!
Want to try another Aurelio-approved recipe? Catch our last Chef School blog right here.