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- Tiramisu with Mascarpone Cream
Tiramisu with Mascarpone Cream
Ingredients
Step by step process
Cream
- 1
Separate the egg yolks from the whites. Place the yolks and sugar in a large bowl and beat with an electric mixer until thick and pale, about 3 to 5 minutes. Add mascarpone and briefly whip until smooth. Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture with a spatula until a fluffy cream forms.
TIP:When separating eggs, be careful not to get any yolk into the whites, otherwise the whites will not whip up. Whip the egg whites in a clean, dry metal or glass bowl for firm and fluffy stiff peaks.
Coffee Syrup
- 2
Let the espresso cool completely, pour it into a shallow dish, and mix with amaretto. Prepare a baking dish for layering the dessert, and keep the coffee syrup close by for quick dipping of the ladyfingers so they don’t soak too much and fall apart.
TIP:Let the espresso cool to room temperature so that the ladyfingers do not soften too quickly. Adding alcohol, such as amaretto, enhances the flavor of the dessert and helps retain moisture.
Assembly and Chilling
- 3
Briefly dip each savoiardi biscuit in the coffee syrup on both sides (no more than 1-2 seconds per biscuit), then lay them side by side to form the first layer in the dish. Spread half of the mascarpone cream over the ladyfingers and smooth gently. Repeat with another layer of dipped biscuits and the remaining cream. Smooth the surface again. Cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to let the flavors combine perfectly and the dessert set.
Serving
- 4
Dust the top with fine cocoa powder through a sieve before serving. Cut into portions with a sharp knife and serve very well chilled.
More tips:
Dip the ladyfingers only briefly in completely cooled espresso. dipping too long will make them soggy and ruin the structure.
Use the freshest eggs possible or pasteurized eggs. for a safer option, lightly whip the yolks and sugar in a bowl over simmering water to make a sabayon, then let it cool.
Topic: Italian Cuisine
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