Italian
Tiramisu
by cookwithfez · 25.3K subscribers on YouTube
The iconic Italian dessert from Treviso, a creamy and indulgent layering of coffee-soaked ladyfingers and mascarpone cream, topped with cocoa. This home-style version uses whole eggs for lightness.
- Difficulty
- medium
Ingredients
7 items- 5 pcsUova mediemedium eggs
- 10 tbspSugar2 tbsp per egg
- 500 gMascarpone100g per egg; use fresh mascarpone with at least 38% fat if possible
- Caffè (moka)strong coffee, made with a moka pot
- Ladyfingersladyfingers; enough for layering
- Unsweetened Cocoa Powderunsweetened cocoa powder, for dusting
- Cioccolato fondente (opzionale)(optional) — dark chocolate shavings, optional personal touch
Method
- Separate the eggs: place the yolks in a large bowl and the whites in a separate clean bowl.
- Add 2 tablespoons of sugar per egg (10 tbsp total) to the yolks and beat until pale and creamy.
- Add 100g of mascarpone per egg (500g total) to the yolk mixture and stir until smooth.
- Beat the egg whites to stiff peaks, then gently fold them into the mascarpone mixture until just combined.
- Prepare strong coffee (espresso from a moka pot) and let it cool slightly.
- Dip each ladyfinger (savoiardi) into the coffee briefly—do not soak completely; the center should remain dry.
- Arrange a layer of coffee-dipped ladyfingers in the bottom of a serving dish.
- Spread a layer of mascarpone cream over the ladyfingers.
- Repeat with another layer of coffee-dipped ladyfingers and cream, finishing with a cream layer.
- Dust generously with unsweetened cocoa powder. Optionally add a few shavings of dark chocolate.
- Refrigerate for at least 4 hours (preferably overnight) before serving.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
