How To Make Tiramisu Bombe | Christine Cushing

I show you how to make an awesome Tiramisu, the most celebrated northern Italian dessert, with huge 'wow' factor. I use traditional, great quality ingredients with alternating layers of Marsala custard, mascarpone and whipped cream and espresso soaked lady fingers. My special presentation is layered in a bowl and flipped out creating a bombe. I mask it all in some whipped cream , dust with cocoa and add chocolate leather. You gotta try it. FULL RECIPE BELOW.

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FULL RECIPE: TIRAMISU BOMBE

3 large egg yolks
3 Tbsp. Sugar (45 ml)
3 Tbsp. Marsala (45ml)
½ cup cold espresso coffee (125 ml)
1 ½ Tbsp. Kahlua (18 ml)
1 cup good quality mascarpone cream cheese (250 ml)
Grated zest of 1 lemon
½ tsp. vanilla extract (2.5 ml)
1 cup whipping cream (250 ml), cold
1 Tbsp. Icing sugar , optional (15 ml)
10oz. Savoiardi biscuits or lady fingers (300gm)
cocoa for dusting

In a shallow dish, combine the coffee and Kahlua. Set aside.

Line a bowl 8 “ diameter (20cm) x 3 ½ “ deep (9cm) with plastic wrap.

Meanwhile, over a hot bath , in a stainless steel bowl, whisk together the egg yolks, sugar and marsala until thick and pale coloured . Mixture should hold a ribbon, about 6-7 minutes. Remove from heat and cool completely.

In a medium bowl, combine the mascarpone with 2 Tbsp. liquid whipping cream to loosen up. Whip the rest of 35 % cream in a cold bowl until just thick( with 1 Tbsp. icing sugar , to help stabilize it , optional). Add lemon zest and vanilla. Fold to blend.

Save ¼ whipped cream for masking outside when tiramisu is unmolded. Divide rest of whipped cream between cooled, zabaglione and mascarpone and fold gently until blended.

Dip biscuits, quickly, one at a time into cooled coffee mixture and lay into lined bowl around outer edge. Add the mascarpone cream. Smooth down. Cover with another layer of dipped biscuits. Cover with zabaglione Top with another layer of dipped biscuits. Cover with plastic wrap.

Refrigerate for at least 24 hours for domed shape. Unmold tiramisu placing a cake board or small plate to invert onto. Cover with reserved ¼ cup whipped cream and dust with cocoa powder. Slice and serve immediately.

Serves 8-10

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