French chef Couvreur gives us here a fast recipe to make a delicious Tiramisu !
About this recipe
I already showed you a few recipes of tiramisus (HERE), and they are just all excellent !
A recipe by Yann Couvreur, a top French pastry chef! A young chef who elevates the flavors of French pastry modernism
Here is a new recipe, which is probably the easiest and fastest. It's actually close to the original one, and it's simply delicious
By looking at how Yann Couvreur makes this simple and delicious recipe, it's easy to spot that it's actually very close to the original recipe made in Italy
Source of the recipe
A recipe I found in the book of Yann Couvreur, "La pâtisserie de Yann Couvreur"
To purchase the book online:
La pâtisserie de Yann Couvreur
The recipe is on page 54
Origin of the recipe
Tiramisu translates into Italian "pick me up". The way we make it today is different from the very first one : we use mascarpone nowadays, an Italian cheese which is the signature of the dish
The Tiramisu history:
● Some say tiramisu originated at the end of the 17th century in Siena, in honor of Grand Duke "Cosimo III"
● During the renaissance, Venitian cooks claimed Tiramisu was in fact an Aphrodisiac meal
● Most agree that the dish (and its name) was first created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie", a restaurant in Treviso, Italy
Le Beccherie
Piazza Ancilotto, 9
31100 Treviso TV, Italy
Tel: +39 0422 540871
Modifications to the original recipe
I modified only a few things...
● I added vanilla taste, as I find it even more delicious : the Vanilla Bean (1) and the Vanilla Extract (1 tablespoon)
● Yann Couvreur uses homemade ladyfingers (recipe HERE), but I recommend buying Ladyfingers, for an even faster recipe!
The syrup
1. Make a good expresso (otherwise regular coffee), to get 1 Cup or 210 g of Coffee
USA Mini Sheet Warp Resistant Nonstick Baking Pan
2. Mix the Coffee (1 Cup or 210 g), the Vanilla Extract (1 tablespoon), and the Almond liquor (2 Tablespoons or 23 g)
3. Refrigerate
The ladyfingers
For the Ladyfingers (14), I recommend to purchase the Italian brand "Pavesini", or any other brand
You may as well make your own ladyfingers : The recipe is HERE
4. Dip the Ladyfingers (14) in the syrup
5. Do not soak too long ! Just dip lightly otherwise they will crumble or even "melt"
6. Place in individual plates
7. Refrigerate
The Cream
8. Start with the Mascarpone Cream :in a bowl, pour the Mascarpone Cheese (¾ Cup or 200 g) and the Whipping Cream (1 Cup or 200 g) that must be very cold, and whip
9. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
10. Do not overwhip the cream! This would make it difficult to incorporate
11. Put aside in the fridge
12. In a separate bowl, pour the Eggs (2), the Sugar (⅓ Cup or 83 g) and the seeds of the Vanilla Bean (1)
13. Whip for 10 minutes
14. As a result, you ned to get a very fluffy liquid, almost white
15. We need to incorporate both liquids
16. Do not whip ! It would destroy the beaten eggs
17. You need to gently "fold" into the batter with a rubber spatula
Stainless Steel Mixing Bowl
KitchenAid Silicone Spatula Set
Le Creuset Silicone Spatula
Assembling
18. Use a Pastry Bag, otherwise just use a soon to fill your individual plates
19. Fill your individual plates
20. Sprinkle with Cocoa Powder (this will avoid the cream turning yellow)
21. Refrigerate for about 2 hours or more
Ghirardelli Ground Cocoa
Cocoa Powder Valrhona
After the tiramisu is cooled down...
A fantastic recipe, simple, fast, and super comforting !!
