Friday, June 9, 2023


Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Celebrating this delicious classic in more ways than one!

Classic tiramisu

  • 3 large Egg yolks
  • 3/4 cup Domino® Golden Sugar
  • ¼ teaspoon Salt
  • 1 ½ cups Heavy whipping cream
  • 8 ounces Mascarpone cheese, at room temperature
  • ½ teaspoon Pure vanilla extract
  • 2 cups Espresso coffee
  • 2 tablespoons Rum (optional)
  • 26 pieces Ladyfingers
  • ¼ cup Cocoa powder
Classic tiramisu
  1. In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.
  2. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and the rest of the sugar (1/2-cup) until soft peaks form. Add vanilla and mascarpone cheese and continue whipping at medium speed until stiff peaks form.
  3. Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.
  4. In a shallow dish, mix espresso with rum.
  5. Assemble. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer on the bottom of the pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for the second layer of ladyfingers, cream, and cocoa.
  6. Refrigerate for at least 4 hours or overnight.

Chef’s Tip

To make a 3-layer tiramisu, use the same amount of ingredients but use a loaf pan to assemble the cake.

Tiramisu Chocolate Mousse




  • 1 envelope unflavored gelatin
  • 3 tablespoons espresso, brewed, cold
  • 1 tablespoon rum, cold
  • ⅓ cup water, boiling
  • 1 cup of sugar
  • ⅔ cup dark chocolate powder
  • 2 cups heavy cream, cold
  • 2 teaspoons vanilla extract
Tiramisu Chocolate Mousse


  • 8 oz whipping cream
  • 8 oz mascarpone cheese
  • 4 tablespoons powdered sugar
  1. Crush cookies in a bag and set aside.
  2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
  3. Add boiling water and stir until gelatin is completely dissolved.
  4. Mix sugar and cocoa in a large bowl.
  5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
  6. Pour in gelatin mixture and beat until well-blended.
  7. Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
  8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
  9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
  10. Enjoy!

Tiramisu cookies

  • 5 large eggs, separated
  • 1 cup granulated sugar 
  • 3 tablespoons instant espresso powder
  • 1/2 cup cake flour, (not self-rising)
  • 1/4 teaspoon salt
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 3/4 cup mascarpone cheese
  • 1/4 cup plus 1 1/2 teaspoons confectioners’ sugar, sifted
  • 3 tablespoons almond-flavored liqueur, such as amaretto
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces semisweet chocolate, melted
Tiramisu cookies
  1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
  3. In a clean bowl, using a clean whisk attachment beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into the yolk mixture in 3 additions until well combined.
  4. Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
  5. Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
  6. Stir together mascarpone, confectioners’ sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
  7. When ready to serve, brush the cookies’ flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
  8. Spread a generous 1/2 teaspoon mascarpone filling over the chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

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