Tiramisù

Description

Tiramisu is one of the most famous Italian desserts in the world , a symbol of home baking and a must-have for special occasions. With just a few simple ingredients— fresh eggs, mascarpone, ladyfingers, coffee, and bitter cocoa —you can create a dessert that will win you over at first bite.

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Recipe

To make the tiramisu, prepare 300g of coffee using a moka pot, then add sugar to taste (we used a teaspoon) and let it cool in a shallow, wide bowl. Separate the eggs, separating the whites from the yolks. Remember that to beat the egg whites well, there must be no trace of yolk. Beat the egg yolks with an electric whisk, adding only half the sugar. As soon as the mixture becomes light and frothy, and with the whisk still running, you can add the mascarpone, a little at a time.
Once all the cheese has been incorporated you will have obtained a thick and compact cream. set it aside. Clean the whisks very well and move on to whipping the egg whites. When they are frothy, pour in the remaining sugar a little at a time.
You will have to whip them until stiff peaks form. You'll get this result when the mixture doesn't move when you turn the bowl upside down. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream. and mix vigorously with a spatula, this will thin out the mixture. Then proceed to add the remaining egg whites, little by little, mixing very delicately from the bottom up.
The mascarpone cream is now ready. Spread a generous spoonful of the mixture on the bottom of a 30x19.5cm glass baking dish and distribute it evenly over the entire base. Dip the ladyfingers briefly in the cold coffee, first on one side and then on the other.
Gradually distribute the soaked ladyfingers in the baking dish, trying to arrange them all in one direction, so as to obtain a first layer of biscuits. Add more mascarpone cream and level it so that it covers them completely.
And continue to distribute the ladyfingers soaked in coffee16, then make another layer of cream and level the surface well.
Transfer the remaining cream into a piping bag with a 12 mm diameter smooth nozzle and make tufts throughout the pan. Sprinkle it with bitter cocoa powder and leave to firm up in the fridge for a couple of hours. Your tiramisu is ready to be enjoyed!