What I most love about tiramisu is its heaviness from the mascarpone and the bitter aroma from the cocoa and coffee. In fact, that is why I don’t like to use whipped cream to fluff it up: I like just the mascarpone in it and eggs. Here is how I make it without using additional whipped cream.
Tiramisu
Servings: 8-10
Resting time time: 12 hours or overnight
Diffculty: easy to medium
Ingredients
- 400 g of ladyfingers
- 500 g of mascarpone
- 100 g of sugar
- 4 eggs
- 500 g of coffee
- 1-2 tbsps of rum or whisky (optional)
- cocoa powder
Directions
- Make 3 cups of coffee. Let it cool down completely and afterwards you can add the optional rum or whisky.
- Separate the yolks from whites.
- On a steam bath, mix the egg yolks with most of the sugar until they get foamy and the sugar dissolves.
- Beat up the whites with the rest of the sugar until it gets very stiff.
- Slowly combine the mascarpone with the yolks. The mascarpone should be from the fridge. Add the whites mixture bit by bit as well. The final cream should be a lot softer than the initial mascarpone, but still a pretty thick consistency.
- Dunk the ladyfingers in the cold coffee for 3 sec and place one row on your plate.
- Add one layer of the cream.
- Add another layer of ladyfingers.
- And another one of cream. Depending of the size of your ladyfingers you can stop at 2 layers or make 3.
- Sprinkle cocoa powder with a strainer.
- Let it rest for minimum 12 hours and enjoy!
If you would like to check my autumn variation for tiramisu, you can check out my pumpkin-cinnamon recipe here.