Hello. Thank you for tuning in to my video again. I am Nicole from Nicole’s Zuckerwerk. Today I will show you my favourite dessert, for which I can always make time and no matter how full I am, there is always some space left in my stomach for Tiramisu. So it is about time that I show you this recipe here on my channel. I will not show you the classic dish version of it, however of course you can also assemble it in a big dish.
Today I made a dome-shaped Tiramisu in this bowl, which is from IKEA, still available now, and has a diameter of 20 cm and a height of 9 cm so that the recipe that I will show you today is perfectly suitable for this bowl. I added a shortcrust base on top at the end so that this is at the bottom of the Tiramisu when turning the bowl upside down. If you choose to do the classic version in a dish, you do not have to do the shortcrust base of course. I started with the shortcrust base and need the following ingrediants: 100 g of flour, 50 g of softened butter, 30 g of sugar, 1 egg yolk, 1/4 teaspoon of baking powder, a pinch of salt and one thing I forgot to take out beforehand is 40 g marzipan, which I almost forgot to add to the cake, but you will see that later. I add all ingrediants to a mixing bowl and mix them using my hands. This is the step where you would also normally add the diced marzipan, which I now noticed that I forgot it. That is why I add it a bit later and mix the dough again until it is nice and smooth and I can roll it out on a piece of parchment paper. In order for it to be evenly thick, I use dough thickness guides on the sides. Using a 20 cm baking ring, I now cut the dough to its correct size, which is perfect for the bowl I am using as its diameter is also 20 cm. The outer bit, you can either freeze to use for another dough another time or you can in addition bake little biscuits, which I did. The shortbread will now bake in the a fan oven for 10-12 minutes at 150 degrees or until golden-yellow. As you can see, I used the rest of the shortcrust dough for little biscuits, which I ate together with my husband in the afternoon. For the Tiramisu, you will also need ladyfingers, of which I needed 13, but that depends on the size of the cake. In addition, we need 500 g of Mascarpone, 500 ml of cream, 100 g of sugar, 1 sachet of vanilla sugar, 5 teaspoons of San Apart, 150 ml of strong, but cold Espresso, 3 egg yolks and 3 tablespoons of Amaretto, which you can also leave out if you do not like or drink alcohol. Alternatively, you can replace it with for example alcohol free Amaretto syrup. I now prepare the IKEA bowl by spraying it with non-stick spray and line it with cling film. The non-stick spray serves the purpose of sticking the cling film to the bowl. Afterwards, I prepare the cream for which I mix the egg yolks and half of the sugar in a mixing bowl for at least 5-8 minutes until light creamy. Meanwhile I beat the cream stiff whilst adding the San Apart. The egg mixture has been mixing for 5 minutes, it now has a light yellow colour and is very airy. I am now mixing the Mascarpone, the remaining sugar and the vanilla sugar in a separate bowl using an electric whisk until creamy. Afterwards, I am folding in the egg mixture followed by the stiff cream. I added the Amaretto to the Espresso. The Tiramisu can now be layered into the bowl. I start by adding 4 tablespoons of the Mascarponecream, followed by the ladyfingers and soak them in the Espresso-Amaretto mixture. This is now repeated, so first the cream, then the ladyfingers and ist soaking, followed by the remaining cream and finally the cooled down shortcrust layer on top. I cover the Tiramisu using the overhangs of the cling film and place it in the fridge for at least 4 hours, preferably overnight, to soak through. I left mine in the fridge overnight and on the next day you can decorate it with cream. For that I need 500 ml of cream, 5 teaspoons of San Apart and 2 tablespoons of cocoa powder. As before, you beat the cream stiff together with the San Apart, which you then fill into a piping bag with a big round tip. I take the Tiramisu out of the fridge, place it onto a cake lifter, remove the bowl and the cling film and decorate it with the cream. If you do not have such a big round tip, that is no problem, you can just use a piping bag and cut a big whole into it. Last, but not least, I sieve the cocoa powder on top. You should chill the Tiramisu in the fridge at least 1 hour before serving. To read up the recipe, visit my blog www.nicoleszuckerwerk.de You can find the link under this video in the infobox, and also now at the top in the infocard. Thank you for tuning in again and if you would like to see more of my videos, then check out this video from me. Please also subscribe by clicking on my photo and that way you do not miss any videos anymore. Have a wonderful day, a wonderful week and I will see you shortly in one of my other videos. Take care, bye.