Tiramisu with Mascarpone Cheese
8 servings
30 minutes
Many people prefer not to try making the labor-intensive and not very fast classic version of the main Italian dessert - tiramisu - at home. And it is very much in vain: practice shows that even the most serious simplifications do not significantly reduce the time for making the cream and biscuit base, but they significantly and far from positively affect the taste and texture of the result. In the classic version of tiramisu, instead of rum, Amaretto liqueur is often used, infused with bitter almonds and various spices, including vanilla.
1
Place the mascarpone in a wide bowl and beat it vigorously with a spatula or whisk until smooth — the consistency of the cheese should become almost as soft as that of heavy cream or thick sour cream.
- Mascarpone cheese: 250 g
2
Separate the egg whites from the yolks. In one bowl, beat the yolks and powdered sugar until white, then gradually add the mixture to the mascarpone, whisking everything together. In a separate bowl, beat the egg whites and then gently fold them into the yolk and mascarpone mixture, one spoonful at a time.
- Chicken egg: 2 pieces
- Powdered sugar: 75 g
3
Mix chilled strong coffee with four tablespoons of rum in a wide plate or bowl with low edges - the container should be suitable for dipping the cookies whole.
- Strong coffee: 200 ml
- Coffee liqueur: 4 tablespoons
4
Carefully dip a third or half of the savoiardi in the coffee and rum mixture, depending on the width of the dish you want to serve the dessert in. If the dish is not too wide, you can make the tiramisu three layers, using ten savoiardi per layer.
- Savoiardi cookies: 30 pieces
5
Place the soaked cookies at the bottom of the mold, then pour a third of the mascarpone cream on top. Dip the second portion of cookies in the coffee mixture and tightly arrange them on the cream. Then, add the second layer of mascarpone cream. Finally, layer the remaining soaked cookies.
- Mascarpone cheese: 250 g
- Savoiardi cookies: 30 pieces
6
Cover the top layer of savoiardi with the remaining cream and gently tap the sides of the mold with a spatula to level the layers and immerse the cookies in the cream. Place the mold in the refrigerator for at least three hours, preferably overnight.
- Mascarpone cheese: 250 g
- Savoiardi cookies: 30 pieces
7
Before serving, sprinkle cocoa on the dessert — it's better to use a fine sieve for this purpose to avoid lumps on the surface and ensure an even layer.
- Cocoa powder: 80 g
8
Carefully cut the tiramisu into portions with a sharp knife and arrange on plates. Serve the dessert immediately before the cream warms to room temperature and starts to melt.