Classic tiramisu with cognac
10 servings
60 minutes
Classic tiramisu with cognac is a refined combination of soft mascarpone, airy whipped egg whites, and savoiardi cookies soaked in coffee-cognac aroma. Originating from Italy, this dessert gained popularity in France due to its delicate flavor and elegant presentation. The exquisite texture and rich coffee hue, complemented by hints of cognac, create a perfect balance of sweetness and depth of flavor. After chilling, the tiramisu becomes even more expressive, with a light bitterness from the cocoa dusting on top. This dessert is ideal for festive occasions or romantic dinners where one wants to enjoy something truly sophisticated.
1
Brew coffee. For a large cup, take a heaping tablespoon of coffee.
- Natural coffee: 35 g
2
Separate the whites from the yolks. Whisk the yolks with half of the sugar.
- Chicken egg: 4 pieces
- Sugar: 100 g
3
Add cheese to the yolks and mix.
- Mascarpone cheese: 500 g
4
To achieve a fluffy mass, add a pinch of salt or a few drops of lemon juice to the egg whites and beat with a mixer. Then, add the remaining sugar to the egg whites and beat until stiff peaks form.
- Chicken egg: 4 pieces
- Sugar: 100 g
5
Add whipped egg whites to the cheese and yolks, mix — this is our cream.
6
Pour the chilled coffee into a plate and add cognac to it.
- Natural coffee: 35 g
- Cognac: 3 tablespoons
7
Quickly dip the cookie in the coffee-brandy mixture — one second on each side. Do it fast, otherwise the cookie will swell and fall apart. Dip each cookie in coffee and place it at the bottom of the dish.
- Savoiardi cookies: 44 pieces
8
Spread a layer of cream on top, generously.
- Mascarpone cheese: 500 g
9
Next, layer the second layer of coffee-soaked cookies. And again, a thick layer of cream.
- Savoiardi cookies: 44 pieces
- Mascarpone cheese: 500 g
10
Put the tiramisu in the fridge for 5 hours, preferably overnight.
11
After soaking, sprinkle cocoa over the tiramisu through a sieve.
- Cocoa: to taste