Italian Tiramisu
User Reviews
5
4 reviews
Excellent
Italian Tiramisu
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 5 egg Free-range, extra-large
- 1 savoiardi cookies Lady Fingers biscuits, Italian, packet
- 500 grams mascarpone cheese 17.6oz. Typically 2 tubs
- 3-5 tbsp white sugar
- 700 ml coffee 3 cups, Italian
- cocoa powder
- icing sugar
- dark chocolate optional, roasted almond, a few squares
Instructions
- This Italian Tiramisu has absolutely no alcohol, making what I consider a tastier dessert. Separate the egg yolks and egg whites into two mixing bowls to get started.
- Next, we are going to pasteurize the eggs. Heat water until it begins to boil in a pot, then switch off the heat. (The steam from this will help heat the eggs!)
- Start with placing the bowl of yolks on top of the pot and use a hand mixer to gently whisk them until they reach maximum 60°C/140°F (about 1-2 minutes). Use a thermometer to get the most accurate temperature.
- Remove the bowl from the pot and add five tablespoons of white sugar to then continue mixing until light and frothy.
- Now, in a separate bowl, beat the egg whites over the hot water until you get stiff peaks.
- Add the mascarpone into the yolks and mix until you get a beautiful thick cream for the Italian tiramisu.
- Fold in the egg whites gently with a spatula to keep them from deflating.
- Next dip the Savoiardi biscuits (Lady fingers) in the cold coffee. Submerge each biscuit in the coffee for three seconds, letting the excess drip off.
- Add the dipped biscuits to the bottom of the pyrex pan with the sugar side down.
- Repeat until there is a single layer of biscuits in the baking dish; squish them in slightly if needed.
- Pour a thin layer of the mascarpone cream mixture on top, spreading with a spatula from corner to corner.
- Sift cocoa powder on top of the chocolate shavings, then repeat the layers, lining up the second layer of biscuits with the first.
- Break apart the rest of the chocolate for a topping for the Italian tiramisu, then sift the cocoa powder, covering the whole top of the Italian tiramisu.
- Cover with cling wrap and set in the fridge for four hours minimum – overnight will give you even better results.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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Overall Rating
5
4 reviews
Excellent
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