Tiramisú
Serves 1
Directions
- 1Separate the egg whites from the yolks.
- 2Separate the egg whites from the yolks.
- 3Separate the egg whites from the yolks.
- 4Place 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.
- 5Place 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.
- 6Place 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.
- 7Beat the egg whites until light peaks form, then set aside.
- 8Beat the egg whites until light peaks form, then set aside.
- 9Beat the egg whites until light peaks form, then set aside.
- 10Beat the egg yolks; there's no need to clean the beaters.
- 11Beat the egg yolks; there's no need to clean the beaters.
- 12Beat the egg yolks; there's no need to clean the beaters.
- 13Add the sugar.
- 14Add the sugar.
- 15Add the sugar.
- 16Continue beating until the yolks are light.
- 17Continue beating until the yolks are light.
- 18Continue beating until the yolks are light.
- 19Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
- 20Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
- 21Incorporate the mascarpone into the yolks, previously softened at room temperature and stirred, stirring with a spoon until getting a more malleable cheese.
- 22Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
- 23Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
- 24Use the beaters again, then mix it smoothly with wrapping movements, from the bottom up, so as not to incorporate air.
- 25Once you have your mixture, add a little bit of the beaten egg whites.
- 26Once you have your mixture, add a little bit of the beaten egg whites.
- 27Once you have your mixture, add a little bit of the beaten egg whites.
- 28Soak the biscuits in cold coffee without drowning them.
- 29Soak the biscuits in cold coffee without drowning them.
- 30Soak the biscuits in cold coffee without drowning them.
- 31Place the biscuits in a rectangular or square container.
- 32Place the biscuits in a rectangular or square container.
- 33Place the biscuits in a rectangular or square container.
- 34Cover with a layer of egg and mascarpone cream.
- 35Cover with a layer of egg and mascarpone cream.
- 36Cover with a layer of egg and mascarpone cream.
- 37Repeat the process until finishing with a layer of cream.
- 38Repeat the process until finishing with a layer of cream.
- 39Repeat the process until finishing with a layer of cream.
- 40Dust with a thin layer of pure cocoa powder, using a strainer.
- 41Dust with a thin layer of pure cocoa powder, using a strainer.
- 42Dust with a thin layer of pure cocoa powder, using a strainer.
- 43Take the tiramisu to the fridge overnight.
- 44Take the tiramisu to the fridge overnight.
- 45Take the tiramisu to the fridge overnight.
- 46Dust with a little more cocoa.
- 47Dust with a little more cocoa.
- 48Dust with a little more cocoa.
Ingredients
- 500 g mascarpone cheese
- 500 g mascarpone cheese
- 500 g mascarpone cheese
- 2 units eggs
- 2 units eggs
- 2 units eggs
- 350 ml coffee
- 350 ml coffee
- 350 ml coffee
- 80 g sugar
- 80 g sugar
- 80 g sugar
- 30 g pure cocoa powder
- 30 g pure cocoa powder
- 30 g pure cocoa powder
- 20 units savoiardi biscuits
- 20 units savoiardi biscuits
- 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.