Here’s a classic tiramisù recipe—rich, creamy, and layered with espresso-soaked ladyfingers and whipped mascarpone. It’s very close in style to the one made by creators like Jose el Cook:
🇮🇹 Classic Italian Tiramisù
🧾 Ingredients:
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- 1 cup (240 ml) heavy cream (cold)
- 16 oz (450 g) mascarpone cheese (cold)
- 2 cups (480 ml) brewed espresso or strong coffee (cooled)
- ¼ cup (60 ml) coffee liqueur (optional – like Kahlúa or Marsala wine)
- 1 pack (about 7 oz / 200 g) ladyfinger cookies (Savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
🛠 Tools:
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 8x8 or 9x9 inch dish (or similar)
- Fine-mesh strainer for dusting
🥣 Instructions:
1. Prepare the Egg Cream
In a heatproof bowl, whisk egg yolks and sugar together.
Place over a saucepan of simmering water (double boiler style) and whisk constantly for 5–7 minutes until pale and thick.
Remove from heat and let cool slightly.
2. Whip the Cream
In a separate bowl, beat the cold heavy cream until stiff peaks form.
3. Add Mascarpone
Gently fold the mascarpone into the egg yolk mixture until smooth.
Then fold in the whipped cream in two parts until fully combined and fluffy.
4. Coffee Mixture
In a shallow bowl, mix the espresso and coffee liqueur (if using). Let cool.
5. Assemble
- Dip ladyfingers one at a time in the coffee for 1–2 seconds per side (don’t soak!).
- Arrange a layer of dipped ladyfingers in the bottom of your dish.
- Spread half the mascarpone cream mixture over the ladyfingers.
- Repeat with another layer of coffee-dipped ladyfingers.
- Finish with the remaining mascarpone cream.
6. Chill
Cover and refrigerate for at least 6 hours (overnight is best).
7. Finish
Before serving, dust generously with cocoa powder and top with dark chocolate shavings if desired.
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