Hello friends, hope you are having a relaxing weekend. First of all, I would like to say a huge thank you to all for the lovely and nice words you wrote to me on my previous post, it really meant a lot to me. Today’s post is going to be about one of my absolute most favourite dessert of all, the Tiramisu. I have been doing it for years and now I am very confident in making the cream in which I use only eggs, sugar and mascarpone (there is no cream in it).
I prepared it this Saturday and the other before, as we had to go for lunch to some friends and they loved it. We also have some very nice neighbours who love my homemade Tiramisu without alcohol so I always prepare it for them. I always make sure that the cream has the right consistency, use a good quality coffee and a good dark chocolate on the top to give the extra touch. I have tried a lot of Tiramisus in restaurants but to tell you the truth I prefer this version because it is lighter , it has no alcohol and has basic ingredients (just the way I like it.)
For this recipe you will need:
200 gr of Savoiardi (Lady fingers) biscuits
Coffee liquid ( mix 2 teaspoons of instant coffee, 300 ml of boiling water, 6 teaspoons of sugar)
120 gr of sugar
500 gr of Mascarpone cheese
Dark chocolate to garnish (and give a crunch)
First of all, prepare the coffee liquid (where we will wet and coat the biscuits) by adding 2 teaspoons of instant coffee to 300 ml boiling water and 6 teaspoons of sugar, carefully mix together and let to cool down completely (otherwise it will ruin the cream). I recommend to prepare it in an open and wide container.
After that, we will need to prepare the cream. Now, this is the most important part of the preparation so you will need two whisks (or at least 1) two containers and please make sure they don’t have any traces of grease or water as it could make the cream runny and soggy (that is the last thing we want). Start by dividing the yolks from the whites and place them into the two different containers. Now, add the mascarpone cheese to the yolks, 100 gr of the sugar and now whisk very very very well until you have a smooth and silky texture. I do this procedure by hand but you can use the food processor aswell.
Meanwhile, carefully whisk the egg whites and when they are just about ready add the remaining sugar and whisk until it forms peaks. Now what you need to do is, carefully and slowly mix the two mixtures by adding the egg white mixture to the yolk and mascarpone cream and slowly mix from the bottom to the top until you have a fluffy creamy texture (please be careful not to overmix otherwise the cream will lose the air coming from the egg whites).
Next, take a pretty looking deep container (you can use a rectangle, square or even circle shape) where you will assemble the dessert.
First, wet the biscuits into the coffee liquid (I would recommend to quickly wet one side and then the other, this way they won’t take a lot of liquid as we don’t want soggy biscuits in our tiramisu) and place them next to each other until you create a layer, then add one layer of cream. After that repeat the process (carefully wet the biscuits and add the final layer). Now what is left to do is adding a thin layer of cocoa powder and some grated dark chocolate.
Leave in the fridge overnight or at least 15 hours to set, then enjoy.
I find Tiramisu a very interesting dessert because the consistence and the texture of the ingredients blend absolutely beautifully together, so the most important thing is getting the right balance between them.
Hope you will like my version and give it a go. 🙂
See you in the next recipe!
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