Make Your Own Classic Tiramisu

All the while, I thought Tiramisu is a Japanese dessert but thanks to Google, another added information, this sweet temptation is originally from Italy. Its name means, “a pick me up.” This is one of Italy’s most popular rich treat blending the bold flavors of cocoa and espresso with savory mascarpone Italian cream cheese and wine, layered with ladyfinger biscuits. Yum,yum! Picturing out Tiramisu is so mouth watering. Munching on this flavorful treat will bring so much happiness so if you are ready to be happy let’s get started!

credits:
Home Cooking Adventure

Ingredients

Mascarpone Cream

  • 3 eggs
  • 3+2 tbsp (45g+30g) sugar
  • 1 tsp (5g) vanilla extract
  • 9 oz (250g) mascarpone cheese
  • pinch of salt

For Dipping

  • 1 cup (240 ml) espresso coffee, at room temperature
  • 2 tbsp (30ml) amaretto liqueur

Garnish

  • 20 Savoyardi ladyfingers (about 180g)
  • Cocoa powder, for dusting

Procedure:

1. First, separate the egg yolks from the whites. Mix the egg yolks with 3 tbsp of sugar over a pot with simmering water until thick, creamy and pale yellow colored. A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster. Then add the mascarpone cheese and blend it well.

2. Next is whip egg whites with the remaining 2 tbsp of sugar and salt until the mixture is foamy. Carefully fold them into the mascarpone mixture.

3. Combine the cooled espresso with liqueur and set aside. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8-inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely. And then add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarpone mixture on top.

4. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top.

5. Serve with a smile and munch to be happy. You can double the happiness by sharing it. Delightfully good and very flavorful.

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