Tiramisú

Name: Tiramisú
Cuisine: Italian
Ingredients: 500 g mascarpone cheese; 2 units eggs; 350 ml coffee; 80 g sugar; 30 g pure cocoa powder; 20 units savoiardi biscuits

Serves 1

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Tiramisú

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Serves 1

Directions

1Separate the egg whites from the yolks.
2Place the whites in a small container and the yolks in a bigger one. This is because you'll be adding ingredients in the bigger bowl, so you need space.
3Beat the egg whites until light peaks form, then set aside.
4Beat the egg yolks; there's no need to clean the beaters.
5Add the sugar.
6Continue beating until the yolks are light.
7Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
8Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
9Once you have your mixture, add a little bit of the beaten egg whites.
10Soak the biscuits in cold coffee without drowning them.
11Place the biscuits in a rectangular or square container.
12Cover with a layer of egg and mascarpone cream.
13Repeat the process until finishing with a layer of cream.
14Dust with a thin layer of pure cocoa powder, using a strainer.
15Take the tiramisu to the fridge overnight.
16Dust with a little more cocoa.

Ingredients

500 g mascarpone cheese
2 units eggs
350 ml coffee
80 g sugar
30 g pure cocoa powder
20 units savoiardi biscuits

Tips

To make a more flavorful coffee, add amaretto or brandy.
It is important to remove it from the fridge 10 to 15 minutes before serving to get the full flavor.
The tiramisu should sit in the fridge overnight.

Tiramisú

Serves 1

instagram.com

Tiramisú

instagram.com

Serves 1

Directions

1Separate the egg whites from the yolks.
2Place the whites in a small container and the yolks in a bigger one. This is because you'll be adding ingredients in the bigger bowl, so you need space.
3Beat the egg whites until light peaks form, then set aside.
4Beat the egg yolks; there's no need to clean the beaters.
5Add the sugar.
6Continue beating until the yolks are light.
7Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
8Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
9Once you have your mixture, add a little bit of the beaten egg whites.
10Soak the biscuits in cold coffee without drowning them.
11Place the biscuits in a rectangular or square container.
12Cover with a layer of egg and mascarpone cream.
13Repeat the process until finishing with a layer of cream.
14Dust with a thin layer of pure cocoa powder, using a strainer.
15Take the tiramisu to the fridge overnight.
16Dust with a little more cocoa.

Ingredients

500 g mascarpone cheese
2 units eggs
350 ml coffee
80 g sugar
30 g pure cocoa powder
20 units savoiardi biscuits

Tips

To make a more flavorful coffee, add amaretto or brandy.
It is important to remove it from the fridge 10 to 15 minutes before serving to get the full flavor.
The tiramisu should sit in the fridge overnight.