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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 is tiramisu pie made of? ›
Tiramisu is an assembled dessert consisting of layers of ladyfingers dipped in espresso and marsala, and a cream made with mascarpone, heavy cream, sugar and egg yolks. Some recipes I've seen leave out the cream.
What is the best alcohol for tiramisu? ›
If submerged, the ladyfingers will disintegrate. Egg-Free Version: I created an egg-free mascarpone “mousse” for my tiramisu trifle recipe; you can use that filling in this recipe if desired. Alcohol: I prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto.
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 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!
For the best results, tiramisu needs at least six hours in the fridge before serving. This time allows the ladyfingers to soak flavor and moisture from the coffee, wine, and filling. You can make tiramisu 1 to 2 days in advance. Just keep it refrigerated until you are ready to serve.
Why is tiramisu so expensive? ›
Roberto Linguanotto, a Venetian pastry chef who is often credited with the invention of tiramisu back in the 1960s, says that his creation is expensive because of the espresso used in another essential component to the dessert: espresso-soaked ladyfingers (via The Straits Times).
What is so good about tiramisu? ›
The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.
What alcohol is tiramisu made of? ›
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.
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!
Guardian Pick. If you eat loads of tiramisu as soon as you get to the party, your body will have processed the amaretto by the time you drive home. That's why I always ask my hosts "What's for pudding? Can I have it right now?"
Should ladyfingers be soft or hard for tiramisu? ›
4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.
What is the English name for tiramisu? ›
What is Tiramisu? The literal meaning of Tiramisu in Italian is “pick me up” or “cheer me up”. As the name implies, this is an iconic Italian dessert that is served at the end of the meal that hopefully “cheers you up”.
What can I use instead of sponge fingers for tiramisu? ›
Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].
What can I use in tiramisu instead of mascarpone? ›
However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.
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 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?
Do they eat tiramisu in Italy? ›
Tiramisu's origins may well be the most debated of Italian dolci (“desserts”), but one thing everyone can agree on is that it is certainly Italy's most uplifting dessert. Beloved by many across the globe, it's name translates as 'pick/pull me up', owing to its rich cocoa and coffee-infused flavours.
What are ladyfingers made of? ›
The recipe is super straightforward: beat up some egg whites and sugar, followed by some yolks and sugar in a second bowl, then fold those eggy foams together with some flour and perhaps a bit of lemon zest. Transfer to a pastry bag, pipe, bake, and you're done.
