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.

Components:

  1. Two boxes of 250g mascarpone cheese
  2. Lady fingers (Savoiardi)
  3. Four eggs
  4. Four tablespoons sugar
  5. ½ teaspoon salt
  6. Vanilla
  7. Coffee without sugar, about 4-5 cups
  8. Disaronno Amaretto liqueur
  9. Cocoa

Preparation:

  1. Separate the egg whites egg yolks.
  2. Beat the egg whites with a whisk and put ½ teaspoon of salt until they become foam.
  3. Beat the yolks and 4 tablespoons sugar with a fork until it becomes a whitish cream and add a little vanilla essence.
  4. 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.
  5. Put coffee in a soup plate and add Disaronno Amaretto liqueur.
  6. 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.
  7. Keep refrigerated between 5 to 7 hours.

The resulting Tiramisu Artisane looks like this: