Tiramisu
User Reviews
4.9
Tiramisu
Description
This Tiramisu recipe begins by whisking egg yolks with sugar until light and creamy, then folding in mascarpone and fresh cream for a smooth, rich filling. Egg whites are whipped with sugar separately to stiff peaks and gently folded into the cream mixture to add lightness. The sponge fingers (savoiardi) are briefly soaked in a coffee mix combined with Marsala wine and Kahlúa, imparting moistness and flavor without becoming soggy.
The dessert assembles in layers alternating coffee-soaked biscuits with creamy mascarpone filling, and it is finished by sprinkling grated dark chocolate on top, adding texture and slight bitterness to balance the sweetness. The optional strawberries macerated in Marsala and sugar can be served alongside or layered to provide a fruity contrast.
Tiramisu is chilled to develop the melding of flavors and achieve the classic creamy yet structured texture. The technique of folding egg whites carefully maintains an airy consistency, while the soaked biscuits retain enough firmness. Commonly served cold, it is a popular choice for elegant dinners or celebratory occasions.
Ingredients
TIRAMISU
- 6 egg yolk
- 4 egg white
- 175 grams sugar
- 350 grams mascarpone cheese
- 125 milliliters fresh cream
- 700 milliliters coffee cooled to room temperature, strong
- 120 milliliters marsala wine
- 90 milliliters Kahlúa
- 48 sponge fingers aka: savoiardi, approx
- dark chocolate hard for grating as garnish
STRAWBERRIES
- 12 strawberries cut in half
- 80 milliliters marsala wine
- 1 tablespoon sugar
Instructions
Tiramisu
- Add the egg yolks & half the sugar to mixer bowl
- Whisk on high speed until light & creamy (approximately 2 minutes)
- Add the mascarpone cheese & mix on medium speed, until just combined
- Add the cream and whisk for approximately another 2 minutes (until thick & creamy)
- Transfer to a large bowl
- Clean and dry the mixing bowl and whisk
- Pour the egg whites into the clean mixing bowl (make sure the bowl is not hot after washing)
- Whisk on high speed until soft peaks (approximately 1 minute)
- Continue whisking and slowly add remaining sugar (1 tablespoon at a time)
- Continue whisking until stiff peaks (approximately 1 minute)
- Remove the bowl from the mixer and fold half of the egg whites into the cream mixture in the large bowl
- Once they are just combined fold through the remaining egg whites
- Add the marsala & the kahlua to the coffee
- Soak the biscuits in the coffee mix one at a time for a few seconds, drain and arrange in the dish
- Once one layer of biscuits is completed in the dish, spread on an even layer of the cream mixture
- Place another layer of soaked biscuits on the cream
- Top and spread with a final layer of the cream
- Smooth the top and garnish with some freshly grated quality chocolate
- Set in the fridge for at least 3 hours.
- Cut into desired portions and serve with some marsala soaked strawberries
- To make individual portion servings, simply break biscuits into appropriate smaller size before soaking and prepare in the same way as above but in each glass or bowl
Strawberries
- Dissolve the sugar in the marsala in a saucepan over a low flame
- Bring to the boil
- Add the strawberries
- Once they are vibrant and bright red, strain them out of the liquid and allow to cool
- Return the liquid to the stove and reduce until a syrupy consistency
Notes
User Reviews
Overall Rating
4.9
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