Classic Tiramisu Recipe Part 3/3 | Assembly & Serving | Classic Desserts w. Cake Boss’s Joe & Grace

Coffee Desserts
Ever wonder how to assemble and serve tiramisu? Cake Boss’s Grace and Joe Faugno show two great ways to combine and serve the filling and lady fingers to make a classic tiramisu. Click SHOW MORE for recipe.


Follow Joe on Instagram: @JOEFROMCAKEBOSS
Follow Grace on Instagram: @CAKEBOSSGRACE


Coffee syrup:

Water 18 oz
Coffee grinds 6 oz
Sugar 14 oz

Heat the water and sugar with coffee grinds in a sachet to a boil. Let coffee sit in syrup till desired intensity. Usually 24 hrs.


Ladyfinger biscuit:
Bake: 400 F-6-7 min.

Egg Yolks 7 oz
Sugar 3.5 oz
Egg Whites 10.5 oz
Sugar 5 oz
Pastry Flour 8.8 oz

Yield: 2.19 lb./ 35 oz

Whip egg yolks and 1st sugar till 3 x and pale, set aside.
Whip egg whites till white, then add sugar, mix till shiny and firm.
Fold 1/3 of white into yolks, then pastry flour, and alternate till all is combined. Pipe as desired. Dust with 10X before baking.

Tiramisu Cream:


Gelatin powder 2 tsp
Water 2 oz.
Marsala wine 2.5 oz.
Coffee Liquer 2.7 oz.
Egg yolks 9 oz.
Sugar 9.2 oz.
Mascarpone 1.4 lb.
Heavy crème 2.5 lb./ 1 ½ quarts
Yield: 32 oz

-Bloom gelatin in cold water to soften.
-Combine yolks and sugar and whip till 3x volume, then add marscarpone and mix until smooth.
Melt gelatin solution with marsala wine and coffee liquer and add to egg marscapone mixture.
In a mixer fit with a whip, add heavy cream and Whip soft.
Fold the egg paste into the heavy cream. Pipe as desired.

Contact: andrew@cakehousemedia.com

Starring Joe & Grace Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Andy Mills & Cakehouse Media
Camera: Andy Mills & Marc DeBlasi
Music: artlist.io
SFX: http://www.freesfx.co.uk

Cakehouse Media 2018

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