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.
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:
- Two boxes of 250g mascarpone cheese
- Lady fingers (Savoiardi)
- Four eggs
- Four tablespoons sugar
- ½ teaspoon salt
- Vanilla
- Coffee without sugar, about 4-5 cups
- Disaronno Amaretto liqueur
- Cocoa
Preparation:
- 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:
