*If using unsalted butter then add ¼ teaspoon salt.
TIRAMISU FILLING
1large egg (room temperature)*
1½tablespoonsgranulated sugar*
9ouncesmascarpone (room temperature)
1cupcream whole, heavy or whipping cream with at least 30% fat content
2tablespoonscoffee
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.
Instructions
Pre-heat the oven to 375F/190C. Line two 8 inch cake pan with parchment paper.
FOR THE CHOUX CAKE
In a medium pot or saucepan on medium heat, add the water, butter, sugar and salt using a whisk or wooden spoon to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
Place the pot back on the low heat and stir the mixture rapidly with a wooden spoon for approximately 2-3 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.
Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs.
Add one egg at a time and beat well before adding the next egg. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.
Divide the batter evenly between the two pans and bake for approximately 20 minutes (a toothpick inserted should come out dry). Turn off the oven. Leave the cakes in the oven to dry for 30 minutes, leave the door open a crack, I use a wooden spoon handle inserted to keep it open. Then remove from the oven and let cool completely, remove from the pan. Place a cake on a clean plate spread with the filling top with the remaining cake, cover and refrigerate 5-8 hours, dust with unsweetened cocoa before serving. Enjoy!
FOR THE FILLING
In a large bowl beat together the sugar and egg until frothy, then add the mascarpone, cream and coffee, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.
If you decide to not add the egg then be sure to substitute with 1½ tablespoons powdered sugar.