Tiramisu Italian traditional dessert
Ingredients
- 300 g (10,5 oz) SAVOIARDI LADYFINGERS
- 500 g (1,1 lb) of mascarpone cheese cream
- 4 medium eggs (about 220 g – 7,7 oz without shells)
- 100 g (3,5 oz) of sugar
- 300 g (10,5 oz) of coffee (better if espresso)
- 2 tablespoons of rum or MARSALA (optional)
- unsweetened cocoa powder
Directions
For this recipe we used:
A ceramic baking pan of 30 x 19 cm (12 x 8 inch). If you want something more elegant look it here.
An electric stand mixer that really is a great help for making a perfect tiramisu. We have used the KitchenAid but there are other really great brands (which you can find them here). You can also make tiramisu recipe with an electric hand mixer (some here) or with a whisk and lots of muscles (why sweating? We are not sure..however you can find it here)
Step 1) – First of all, make the coffee. For a quick and delicious Italian coffee we used an Espresso Machine. Here you can find some options. Now add 2 tbs of rum or Marsala wine (that’s optional. If you don’t like liqueurs or you are making tiramisu for children, don’t use it) then set aside and let it cool. Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff there should not be any trace of yolk.
Step 2) – Take a bowl and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over. When ready, set aside.
Step 3) – Now in another bowl (or the clean same one) whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.
If you want to know how to pasteurize the eggs, go to the “How to Pasteurize Eggs” section at the bottom of this recipe.
Step 4) – When ready add mascarpone cheese.
Step 5) – Whisk the cream slowly with the electric mixer. Now add stiffen egg whites.
Step 6) – Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.
Step 7) – Now dip quickly Savoiardi Ladyfingers into the coffee. IMPORTANT! Cookies should not engage too much coffee, otherwise your Tiramisu will turn out too soggy. Then place them in a ceramic or glass cooking pan.
Step 8) – Spread the mascarpone cream on top of the Savoiardi.
Step 9) – Add another layer of Savoiardi and then cover with more mascarpone cream.
Step 10) – Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving (even better if you make the tiramisu the day before, letting it to rest all night long in the fridge). You can add chocolate flakes on top according to taste.
Fuente: Recipes From Mitaly
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