Tiramisu
Tiramisu is a classic Italian dessert from the Veneto, famous for its creamy texture and its rich, well-balanced coffee and cocoa flavours. It is layered with soaked ladyfingers and mascarpone cream, then chilled so the flavours settle together. Served cold, it is loved for the balance it strikes between sweetness, richness and the bitterness of coffee and cocoa.
Ingrédients
- 125 g heavy cream (30% fat)
- 150 g mascarpone
- Ladyfingers
- 2 egg yolks
- Coffee liqueur
- 32 g sugar (for the cream)
- 16 g sugar (for whisking the yolks)
- 1 cup espresso
Instructions
- Before working the cream, make sure you put your equipment (whisk and bowl) in the fridge an hour beforehand, it makes whipping far easier.
- Whisk the mascarpone and the cream together in the bowl until they reach a good consistency. That should take about 10 minutes.
- Add the sugar in two additions and keep whisking until the cream holds a soft peak.
- Chill in the fridge
- In another bowl, combine the egg yolks and the sugar (16g)
- Whisk until pale
- Then fold this mixture into the cream you whipped earlier, gently, with a spatula.
- Chill.
- Pour the espresso and a splash of coffee liqueur into a shallow dish.
- Dip the ladyfingers into the mixture.Now assemble:LadyfingersCreamLadyfingersCream
- Dust cocoa powder over the top