For Making the Filling and Assembling the Tiramisu

Name: For Making the Filling and Assembling the Tiramisu
Yield: Yield: one 9 x 13-inch tiramisu
Cuisine: German
Ingredients: 1 tablespoon good-quality unsweetened Dutched cocoa powder (for example, Droste brand); 1 cup brewed espresso, or 1 cup brewed coffee and ½ teaspoon espresso powder (see note 1 at end of recipe); 1 cup brewed espresso, or 1 cup brewed coffee and ½ teaspoon espresso powder (see note 1 at end of recipe); 1 cup brewed espresso, or 1 cup brewed coffee and ½ teaspoon espresso powder (see note 1 at end of recipe); 16 ounces mascarpone, at room temperature; ¼ cup cold water, plus more if needed; 2 (7-gram) envelopes ground gelatin (14 grams total); 1 tablespoon good-quality unsweetened Dutched cocoa powder (for example, Droste brand); 2 tablespoons powdered sugar; 2 cups heavy whipping cream; 1 tablespoon coffee liqueur (for example, Kahlúa); 1 tablespoon coffee liqueur (for example, Kahlúa); 3 tablespoons cocoa powder mixed with 1 tablespoon powdered sugar; 3 tablespoons cocoa powder mixed with 1 tablespoon powdered sugar; Or 2 tablespoons mocha frappé mix powder (for example, Ghirardelli makes a tasty mix with coffee added); Or 2 tablespoons mocha frappé mix powder (for example, Ghirardelli makes a tasty mix with coffee added); 7 egg yolks; 1 cup sugar; 2 tablespoons lemon juice; Pulp of ½ of a vanilla bean; ⅓ cup sweet Marsala wine; 2 teaspoons orange liqueur (for example, Grand Marnier has a delicate and rounded flavor); 2 teaspoons orange liqueur (for example, Grand Marnier has a delicate and rounded flavor); Zest of 1 small lemon (2 teaspoons)

Preparation info

Yield:
one
9 x 13 inch tiramisu

Difficulty
Easy

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Ingredients

Ingredients for Filling

1 cup brewed espresso, or 1 cup brewed coffee and ½

Europe
Germany
Dessert

Method

Directions for Filling and Assembly

Make 1 cup of espresso, or 1 cup of strong coffee, adding the espresso powder after the coffee is brewed. Mix the cocoa powder with 2 to 3 tablespoons of the espresso or coffee to dissolve (this helps to avoid lumps), then add to the remaining espresso or coffee. Set aside until it is time to dip t