BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

TIRAMISU INSPIRED BY SUPERBAD

cook:

1 h

Picture for Tiramisu inspired by Superbad

4,474,692 views  Superbad, from a foodie perspective, might be better remembered as the origin story of 'sexy hamburger' McLovin; but its not a film without culinary cachet. Apart from being Seth's senioritis-rallying-cry, tiramisu is a classic Italian dessert, and the perfect introductory course to both pastry and pastry cream.

4 servings

US

original

metric

INGREDIENTS

For the Ladyfingers

For the Ladyfingers

large egg yolks

3 large egg yolks

sugar

½ cup sugar

Flavoring extract of choice

Flavoring extract of choice

egg whites

4 egg whites

(or 4 1/2 ounces of all purpose flour)

1 cup (or 4 1/2 ounces of all purpose flour)

For the Custard

For the Custard

egg yolks

4 egg yolks

sugar

½ cup sugar

heavy cream

¾ cup heavy cream

of room temperature mascarpone cheese

8 ounces of room temperature mascarpone cheese

For the Tiramisu

For the Tiramisu

Ladyfingers

Ladyfingers

Custard

Custard

Cooled espresso

Cooled espresso

Dark rum or amaretto (optional)

Dark rum or amaretto (optional)

Cocoa powder

Cocoa powder

DIRECTIONS

1.

For the Ladyfingers

1.

Into the bowl of a stand mixer, add large egg yolks and sugar and whisk together on half speed for about 2 minutes or until pale, yellow, and ribbony. While the mixer is running, add any extract of your choice such as vanilla or almond. Set this mixture aside for later.

large egg yolks

3 large egg yolks

sugar

1 cup sugar

Flavoring extract of choice

½ tsp Flavoring extract of choice

2.

Into another bowl of a stand mixer, whisk egg whites on medium speed until they start to get light and foamy. Slowly stream in sugar and continue whisking for about 2 to 3 minutes until it holds stiff peaks.

egg whites

4 egg whites

sugar

¼ cup sugar

3.

Add the egg yolk mixture to the egg white mixture and gently fold together until almost combined, but still streaky. Add all-purpose flour that is sifted to prevent lumps. Gently fold together and make sure not to release all of the air out of the batter.

(or 4 1/2 ounces of all purpose flour)

1 cup (or 4 1/2 ounces of all purpose flour)

4.

Using a piping bag or a Ziploc bag with the corner cut off, pipe the batter onto a parchment lined baking sheet and bake at 375°F for about 14 minutes. Make sure to carefully rotate them once while they are baking. Once the baking is completed, they should be light, crisp, and golden brown.

5.

Once the ladyfingers are fully cooled, gently pull them off the parchment paper.

6.

For the Custard

1.

Into the bowl of a stand mixer, add egg yolks and sugar and whisk for about 3 minutes on medium-high speed until tripled in volume. Set aside for later and clean off your whisk attachment.

egg yolks

4 egg yolks

sugar

¼ cup sugar

2.

Into another bowl of a stand mixer, beat heavy cream and sugar for about 1 to 2 minutes on medium-high speed until you end up with whipped cream. Add room-temperature mascarpone cheese and beat for about 30 seconds to 1 minute until it is thick and spreadable. Add the egg yolk mixture to the whipped cream mixture and stir until combined.

heavy cream

¾ cup heavy cream

of room temperature mascarpone cheese

8 ounces of room temperature mascarpone cheese

sugar

¼ cup sugar

3.

For the Tiramisu

1.

Spread a little bit of custard in the bottom of a ring mold or a springform pan. Line the inside rim with ladyfingers rounded side out.

Ladyfingers

Ladyfingers

Custard

Custard

2.

For layering, dunk some smaller ladyfingers into some cooled off espresso with an optional splash of dark rum or amaretto and arrange as many of them as possible in a single layer lined up in the bottom of the pan. If necessary, cut up the ladyfingers if there are any large gaps that need to be filled in.

Ladyfingers

Ladyfingers

Custard

Custard

Cooled espresso

Cooled espresso

Dark rum or amaretto (optional)

Dark rum or amaretto (optional)

3.

Add just enough custard to cover the coffee soaked ladyfingers and repeat until the mold is nearly filled to the top. Top it off with a little dusting of cocoa powder. Cover and refrigerate for at least 4 to 24 hours until it is nice and firm.

Custard

Custard

Cocoa powder

Cocoa powder

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.