Chef's tiramisu cake, served with caramel sauce and strawberry.
1 container mascarpone cheese (500 gr.),
about 60 savoiardi biscotti, or as needed,
1 cup white sugar,
600 ml. whipping cream (35% cream),
2 tbsp. vanilla extract,
3 cups of espresso, or other strong coffee,
50 ml. of good whiskey or coffee liqueur,
1 shot (30 ml.) marsala wine,
1/2 teaspoon lemon juice,
45 gr. dark chocolate.
Recipe: Make the coffee and let it cool down. Add the whiskey, vanilla extract and marsala to the coffee, and pour it in a shallow container. In a mixing bowl, add the sugar, whipping cream and lemon juice, and beat the cream to stiff peaks. The purpose of the lemon juice is to help with the beating. Keep the mascarpone cheese in a bowl, in a warm place until it is soft. Add the whipped cream gradually to the mascarpone, while whisking. Mix well, and make sure there isn't any lumps. Spread some of the mascarpone cream on the bottom and the sides of a 20-inch hotel pan. Dip each lady finger in the coffee for 2 seconds and layer them on the bottom of the pan. When you have covered the bottom, spread 1/2 of the mascarpone cream on top, and repeat. Shread some dark chocolate on top of the tiramisu. Cover, refrigerate and let the tiramisu rest for at least 2 hours, but preferably 5 to 8 hours, before cutting. Cut the tiramisu to squares, and serve as seen in the photo. I served the tiramisu cake with some whipped cream and strawberry on top. The decoration is made of caramel sauce and chocolate sauce.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.