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Let’s learn about cooking: how to make tiramisu?

Emulsification is a technique that allows ingredients to be combined until obtaining a creamy and uniform mixture, which is essential for the preparation of tiramisu.

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In tiramisu, this technique is applied by beating the egg yolks with sugar, forming the base of its cream. Thanks to the emulsion, the dessert achieves its smooth texture. This technique has existed for decades, through which you can make sauces, mousses, ganache, ice cream, cakes and other preparations.

Chef Stephanie Marroquín chose to prepare this dessert to surprise a loved one or simply to treat herself.

Ingredients

For the cream

6 egg yolks

140g sugar

150 g mascarpone cheese

150 g whipping cream

2 ounces of coffee liqueur

For the coffee syrup

2 cups of water

4 tablespoons of coffee

1½ tablespoons of sugar

2 tablespoons coffee liqueur

Other ingredients

20 checkers

Cocoa powder

Whipped cream, cherries and grated chocolate (optional)

Preparation

• Place the yolks along with the sugar in a heat-resistant bowl and place in a bain-marie, whisking constantly, until the mixture lightens in color, is hot and has a creamy texture.
• Remove from heat and let cool.
• Soften the mascarpone cheese until obtaining a smooth texture and add to the yolks.
• Beat the cream until soft peaks are achieved and fold into the yolk mixture with the mascarpone, mixing gently until incorporated.
• For the syrup, mix the water, coffee and sugar. Heat for one minute in the microwave, remove and add the coffee liqueur. Let cool completely.
• To assemble the tiramisu, lightly dip the checkers in the syrup and place them in the bottom of a 20 cm wide Pyrex.
• Cover with a layer of cream, repeat with another layer of checkers and finish with a layer of cream. Cover and refrigerate for a minimum of three hours.
• When serving, sprinkle bitter cocoa powder and decorate to taste with grated chocolate, cherries and whipped cream.

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Chef profile

• Pastry chef, with more than 10 years of experience in the gastronomic field.
• His training has been complemented with eight international certifications in his specialty.
• He has extensive experience in television, participating in different programs for Guatevisión and other channels.
• Publication of recipes for cooking segments in various newspapers in the country.
• She has been a competition judge at gastronomic fairs and is a pastry chef at the Chef’s Center School of Haute Cuisine.

Source