Italia Tiramisú

Origin: Italy
Number of Serves: 8
Preparation Time: 20min + 2h rest into refrigerator
Cooking Time: 0 – cold preparation
Course: Dessert

Ingredients:

6 Eggs (fresh, A-grade) 50g Cocoa powder (unsweetened) 500ml Mascarpone (soft cheese)

100g Sugar 300g Savoiardi (biscuits) 300ml Coffee

Spirit (Rum, Bourbon, Amaretto

liqueur) as an optional add-on

Directions:
Brew 300ml of
black coffee and
leave it aside to
cool-down.
Once cooled, you
can add the
optional “spirit Separate the egg yolks from the whites.
enhancer” Add 50g of sugar to the egg yolks and whisk
Make sure the egg whites are not at high speed for 3min
…cheers! contaminated by the yolks.

Add progressively the Mascarpone
cheese into the batter and keep
whisking at high speed till is all
incorporated and well blended.
In a separate bowl, whisk the egg whites at
high speed and adding the remaining sugar
(50g) until a firm and shiny foam is built. Do
not over-whisk.
Add the mounted egg whites into the yolks
batter, progressively and blend with delicate
movements from down upwards. This step
is essential to keep the air inside the batter.
The Mascarpone cream is now done!

Soak the Savoiardi into the coffee, one

by one. Do not flood the coffee into the
biscuits as they are very fragile.
Dispose a layer of soaked Savoiardi into
the tray. This is the “bedding of the
Tiramisu. Spread the cocoa powder on top
Progress with another layer of Savoiardi,
cocoa powder, mascarpone cream and
cocoa powder again. This is the second
 of it. Then pour a first layer of Mascarpone layer. You can keep adding layers at your
cream. Spread more cocoa powder on top taste or as the capacity of your tray allows.
of it. The first layer is ready.

A final spread of cocoa powder and the

Tiramisu is ready to rest in the fridge for at
least 2 hours.
Note: it should be eaten within 2 days.

Tips: use cold coffee to soak the Savoiardi. As alternative to the Savoiardi, you can use the Savoiardi…

Elaborated by: PL