Keep reading for Stuart’s recipe, and click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.
Tiramisù Pie
Excerpted fromPerfect Piesby Michele Stuart Copyright © 2011 by Michele Stuart. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.
Makes one 9-inch pie, 6 to 8 slices
Crust
1 prebaked 9-inch Traditional Pastry Piecrust shell (see below)
Filling
3 cups brewed strong coffee or espresso
10 large egg yolks
10 tablespoons sugar
1 pound mascarpone cheese
Kahlúa to taste
2 cups heavy cream
24 ladyfingers
Garnish
2 cups Whipped Cream
Cocoa powder
To prepare the filling, pour the brewed coffee into a bowl or baking dish, allowing it to cool completely.
In a large bowl, using an electric mixer with a whisk attachment on high speed, beat together the egg yolks and sugar until they are smooth, frothy, and pale in color. Add the mascarpone and mix for approximately 1 minute. Finally, add the Kahlúa to taste and mix some more, until all the ingredients are blended together smoothly.
In a separate bowl, beat the heavy cream until it’s stiff. Using a spatula, fold the whipped cream into the mascarpone mixture until everything is blended. To assemble the pie, layer the bottom of the pie shell with one-third of the cream mixture. Quickly dip each of the ladyfingers into the coffee (be careful not to oversoak the ladyfingers to the point of saturation). Arrange 12 of the ladyfingers over the cream mixture. Spread another one-third of the cream mixture over the placed ladyfingers. Dip the remaining 12 ladyfingers into the coffee and arrange them over the cream mixture. Spread the remaining one-third of the cream mixture over the final ladyfinger layer, smoothing out the top of the pie.
Refrigerate the pie for at least 6 hours before serving. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle the whipped cream with a dusting of cocoa powder, and perhaps a few coffee beans.
Tiramisù Pie should be served cold. It can be stored in the refrigerator for up to3 days.
Traditional Pastry Piecrust
Makes enough for one 9- or 10-inch double crust piecrusts
2 cups unbleached all-purpose flour
1 teaspoon salt
¾ cup plus 2 tablespoons Crisco, cold
5 tablespoons ice-cold water
½ cup heavy cream
In a medium bowl, mix together the flour and the salt. Add the Crisco to the flour mixture. Either with a pastry blender (see page xvi) or with your fingertips, mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs. Note: I prefer the old-fashioned fingertip option, but take care not to overhandle the dough, because it will become difficult to work with— when dough is overhandled, the Crisco becomes too incorporated. In the perfect pie, the Crisco will have a marbleized look, and you will actually be able to see Crisco swirls within the uncooked dough.
Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next. You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking. You will know you have added just the right amount of water when the dough forms a ball that easily holds together.
Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes. Once the dough has chilled, divide the ball in half. You now have enough dough for either one 9- or 10-inch double crust (1 pie shell and 1 top crust) or two 9- or 10-inch single crusts (pie shell only). If you are making a single-crust pie, you will use only one half of the dough per pie. Wrap the remaining half in plastic and reserve it in the refrigerator for future use; the dough can be reserved in the refrigerator for up to 5 days. Alternatively, you can make a second single-crust pie, wrap it tightly in plastic wrap, and freeze it for future use; it will keep for up to 1 month.
FAQs
Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.
What not to do when making tiramisu? ›
Roberto Lestani, who for the occasion revealed to us the 3 mistakes not to make to prepare a stunning tiramisu!
- 1: excessively whipping the mascarpone! ...
- 2: once together, don't immediately mix the yolks and sugar! ...
- 3: Neglect stratification!
Wrap tiramisù with plastic wrap and chill in the refrigerator at least 6 hours before serving. If you want to get fancy, finish the Tiramisù with a layer of whipped cream piped on top and dust with more cocoa powder.
What is the best alcohol for tiramisu? ›
Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.
Is Kahlua or rum better for tiramisu? ›
Alcohol: I prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto. Make it Alcohol-Free: Omit the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.
What can you substitute for heavy cream in tiramisu? ›
Add two tablespoons of cornstarch to one cup of milk. Whisk until the cornstarch fully dissolves. Rest for a few minutes to allow the mixture to thicken before adding it to your recipe, then use the mixture to replace one cup of heavy cream.
Why is my tiramisu so runny? ›
Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny. Once they are soaked, line them up in the oven pan with the sugared side facing upward.
How long does homemade tiramisu last? ›
How long can you keep homemade tiramisu (with raw egg) in the fridge? 3 days maximum. For health reasons but also the taste and integrity of the dessert has reached optimum maturity and will just deteriorate after 3 days.
Is tiramisu very unhealthy? ›
The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)
How much is tiramisu at Costco? ›
The Price. The price point is hands-down the best reason to consider this dessert. The regular price for the Costco tiramisu cake is $16, but we've actually seen them marked down to $13 on some occasions. Your best bet is to check frequently as both availability and pricing can fluctuate.
With that in mind many tiramisu recipes will feature a good espresso or espresso blend coffee. A medium to dark roast coffee will be the best option as you will get the most prominent coffee flavours rather than a light roast which doesn't have that same bite and will have lighter, fruitier notes.
Can I eat 2 week old tiramisu? ›
When in doubt, trust your senses – if it smells, tastes or looks off, it's best to avoid consuming it. However, when stored and handled correctly, tiramisu can be a delightful treat that lasts for a few days, making it perfect for those moments when you want to savour a taste of Italy's sweet tradition.
Can you substitute Baileys for Kahlua in tiramisu? ›
This irish cream tiramisu is made with bailey's liqueur instead of rum or kahlua. It adds a nice little twist to such a classic, fun dessert!
Can I use rum instead of Marsala in tiramisu? ›
Fortified wine: The traditionalist's choice is a sweet fortified wine like Marsala. It's lower in alcohol content and adds a light, fragrant note. You could also use Vin Santo or Madeira. Liquor: Rum and brandy are the popular choices for boozy desserts, and when it comes to adding depth to tiramisu, it's no different.
What beverage pairs well with tiramisu? ›
Red Wine: A full bodied, rich red wines will overpower - but with a Tiramisu a perfect pairing is with a slightly chilled 20 or 30 Year Old Tawny Port, an aged Marsala, also a Pedro Ximénez.
Does authentic tiramisu contain alcohol? ›
Tiramisu doesn't traditionally have alcohol, it's just made with espresso/coffee. Some versions, especially at nicer restaurants, do have Kahlua, marsala or other booze (e.g. amaretto, brandy, rum), and it depends how much but usually it's fine, but you may check with where you're ordering from.
What's the difference between tiramisu and tiramisu cake? ›
While traditional tiramisu relies on ladyfingers, tiramisu cake often uses layers of sponge cake soaked in espresso and sometimes a touch of liqueur. The quintessential mascarpone cream remains a constant, but the structure allows for creative variations.
What is mascarpone made of? ›
Mascarpone cheese is a type of cheese originating in Italy. It's made from only two ingredients: heavy cream and citric or tartaric acid. The cream is heated and then the acid is added to solidify and thicken the cream.
What is the difference between mascarpone and tiramisu? ›
Tiramisu is made with mascarpone, a kind of cheese made from only two ingredients: heavy cream and citric or tartaric acid. It is often compared to cream cheese, but has a softer, more velvety texture and a higher fat content. What is the best cream mixture for tiramisu if there's no mascarpone cheese available?
