Tiramisu Artisane – recipe
I love tiramisu. I’ve eaten tiramisu in different forms, in restaurants with different themes in different countries. Each version of the recipe I liked for one reason or another. I never tried to make tiramisu until now because I perceived it as difficult. I think a cake is good because of components as much as for the love that goes in the cooking.
As around any special cake, there is a wide range of original recipes for tiramisu. I removed from my list any recipe that suggested using heavy cream, thermic treatment of the eggs and those found on the package of lady fingers (savoiardi) or mascarpone.
I named the recipe Tiramisu Artisane.
- Two boxes of 250g mascarpone cheese
- Lady fingers (Savoiardi)
- Four eggs
- Four tablespoons sugar
- ½ teaspoon salt
- Coffee without sugar, about 4-5 cups
- Disaronno Amaretto liqueur
- Separate the egg whites egg yolks.
- Beat the egg whites with a whisk and put ½ teaspoon of salt until they become foam.
- Beat the yolks and 4 tablespoons sugar with a fork until it becomes a whitish cream and add a little vanilla essence.
- In a bowl place the mascarpone cheese and mixed it with egg yolks until it becomes uniform, no lumps, and add the white eggs foam.
- Put coffee in a soup plate and add Disaronno Amaretto liqueur.
- Lady fingers are soaked in coffee on both sides for 2 seconds. Note that coffee is quickly absorbed and soften. I’ve met them only coffee area on both sides.
Put one layer of lady fingers on the bottom of a dish. Add a layer of cream and another layer of lady fingers. The last layer of cream will covered with cocoa powder completely.
- Keep refrigerated between 5 to 7 hours.
The resulting Tiramisu Artisane looks like this: