Recreating Cafe Lalos’ Tiramisu
One of my favorite cafes, Cafe Lalo in New York City, has one of the best Tiramisus I have ever eaten! Because I live at least 9 hours by car and 4 hours by plane from NYC, I had to learn how to make a Tiramisu that tastes as close as possible to theirs. So here is my recipe that I came up with to imitate Cafe Lalo’s Tiramisu. Enjoy!
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For Whipped Cream Mixture
1 pint of heavy whipping cream
1 teaspoon of Vanilla Bean Extract – Madagascar Bourbon Pure
2 teaspoons of sugar
1 teaspoon of Kaluha
1 lb. mascarpone cheese (room temperature)
6 eggs yolks
4 tablespoons of sugar
2 cups of espresso, cooled
2 tablespoon of Kahlua
2 tablespoons of Amaretto
36-42 – ladyfingers (give or take the size of your pan)
1/4-1/2 cup of Powdered Cocoa
Use a glass pan, preferably 7 x 11 inches x 3 inches deep. I think it’s pretty to see the layers of this delicious dessert! I use the one with a lid so you can keep the top from touching the whipped mixture and cocoa on top. Pyrex set of six is a good value includes BPA free lids deeper dish baking.
Take a metal bowl and wet the outside of it with cold water and place it in the freezer for about 15 minutes. Take the bowl out of the freezer and add whipping cream and sugar. With an electric hand mixer, whip until it gets a little firm; then add one teaspoon of vanilla and one teaspoon of Kaluha. Continue to beat until thick enough to peak. Place in the refrigerator for later.
In another bowl, with an electric hand mixer, beat six egg yolks and sugar until it is pale yellow and thick, approximately 5 minutes. Then add the room temperature mascarpone cheese and beat until smooth. Add one tablespoon of Kahlua and one tablespoon of espresso; continue to beat till incorporated into the mixture. Then fold in 3/4 of the whipped cream into the mascarpone cheese and egg mixture. Place on the side.
Add the Amaretto and Kahlua to the cooled espresso coffee in a shallow bowl.
Dip the ladyfingers into the coffee mixture roll three times quickly, do not soak too long; otherwise, they will break.
Place each ladyfinger on the bottom of the pan one layer at a time, Be sure the ladyfingers are touching one another, break them up if you need to fill in the holes. Next place a layer of mascarpone and whipped cream mixture, sprinkle with cocoa then repeat till you reach the top. Finish with the mascarpone cheese and whipped cream mixture and sprinkle the cocoa on top.
Place in the refrigerator for 3 to 8 hours so that it will firm up and chill. Serve by the slice or square.
*Be sure to tell those you are serving that this recipe contains raw eggs in this dessert. We suggest using fresh eggs; be sure the shells are intact and refrigerated; avoid having the eggshell hit the raw egg yolks. Use A or AA eggs that have been through the pasteurization process or another approved method to destroy salmonella and to prevent even a slight risk of salmonella or other food-borne illness.
Products I Like To Use When Making Tiramisu
Here are the products I use (some brands may vary due to availability). The links are in blue if you would like to purchase these products here, or you can purchase them at your local market. *I do have a Prime account on Amazon, so I get free shipping and one to two-day delivery. If a refrigerated product, they will deliver on the day of your choosing the same day. You can sign up for FREE TRIAL for Amazon on this page right below if you choose to try it.
I have used a few different brands for my Ladyfingers, this brand is one that I use also Balocco Savoiardi
Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Extract
I like to use Hershey’s Cocoa Natural Unsweetened
These Pyrex baking dishes are some that I like to use!
Please let me know where you have tried the best Tiramisu, and if you try this recipe, let me know how delicious you think it is!