Friends… Boy do I have a recipe for you today! Unlike anything you have ever seen. It is absolutely the best Tiramisu recipe I have ever made!
Make this the day before your dinner party and serve as a Tiramisu Ice cream Parfait the next day! I promise you, your guests are going to be blown away!! Jump toPrintable Recipe
8ouncesITALIAN Mascarpone Cheese or cream cheese at room temp
1 1/2cupsEspresso or any very strong Coffee with sugar
¼cupCaptain Morgan Spiced Rum
¼cupKahlua
1bag of Lady Fingers
Cocoa Powder for dusting top
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Recipe Instructions
It is always better to make the Tiramisu at least the day before you need it; however it freezes very well and can be made up to a week in advance.
Makes 1, 9 x 5 loaf pan, line the inside of the pan with plastic film and set aside
Make the sabayon, using a large Stainless Steel bowl. Add the eggs, sugar and Marsala, over double boiler mix constantly until foamy and double in size…The consistency should be like a soft whipped cream and the temperature should be about 145F. Place on ice bath and keep whipping for a minute every 5 minutes until cools down to about 65/70F.
If you want to avoid the ice bath transfer the mixture into the bowl of a table top mixer and whip for about 10 to 15 minutes at medium speed until you get to room temp.
While the sabayon cool you make prepare the whipped cream. In mixer or by hand until firm, add the mascarpone and mix for a few seconds. Ones the sabayon is cooled add the cream and beat for a few seconds. TASTE TO SEE IF IT IS SWEET ENOUGH FOR YOU. If not add more sugar to YOUR taste!
In your lined loaf pan, place some of the cream mixture on the bottom. Then in a bowl add coffee, rum and Kahlua, take lady fingers and quickly dunk (Max. 10 seconds) in mixture, and place on top of the cream mixture fill in all spaces. Place more cream on top and then another layer of lady fingers and then end with cream. Then dust with cocoa, place in freezer overnight.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
What fun…certain (unnamed)chefs take themselves too seriously.For me if cooking isn’t fun I’m not going to bother. I really enjoyed watching. A two fold bonus besides entertaining…a great recipe. Than you Chef…
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
What fun…certain (unnamed)chefs take themselves too seriously.For me if cooking isn’t fun I’m not going to bother. I really enjoyed watching. A two fold bonus besides entertaining…a great recipe. Than you Chef…