Tiramisu with raspberries and mint
6 servings
120 minutes
Raspberry and mint tiramisu is a refined variation of the classic Italian dessert. Its airy structure, rich coffee flavor, and delicate combination of mascarpone with whipped cream create a unique harmony. The light bitterness of cocoa contrasts with the freshness of raspberry berries and the aroma of mint, adding a unique charm to the dessert. The history of tiramisu traces back to the Italian region of Veneto, where it is called 'mood lifter' for its rich taste and invigorating coffee effect. This dessert is perfect for festive occasions, romantic evenings, or simply enjoying a sweet moment in life. Chilled, it achieves the ideal consistency, allowing each layer to reveal its beauty. The perfect combination of textures and aromas makes raspberry and mint tiramisu a true gastronomic delight.
1
First, we brew strong coffee. Once it cools a bit, we strain the coffee through cheesecloth. Then we pour cognac into the coffee.
- Freshly brewed coffee: 150 ml
- Cognac: 30 ml
2
Whip the cream with 2 teaspoons of powdered sugar (take the powdered sugar from the total amount). Stop whipping as soon as the cream can barely hold its shape.
- Cream 33%: 200 ml
- Powdered sugar: 100 g
3
Add soft mascarpone cheese to the cream and mix gently, without rushing. If you beat the mascarpone with a mixer, it may turn into lumps, so mix it only with a spoon, carefully.
- Mascarpone cheese: 250 g
4
Separate the whites from the yolks. In a separate bowl, beat the yolks, adding powdered sugar from the total amount (leave 1 teaspoon for whipping the whites). Beat the yolks until they lighten and form streaks that don't easily dissolve.
- Chicken egg: 3 pieces
- Powdered sugar: 100 g
5
Thoroughly wash the mixer whisks in warm soapy water to remove any cream and yolk residues, as no fat should get into the egg whites. Add 1/10 teaspoon of salt to the egg whites to help them hold their foam better when whipped. Then, using clean whisks, beat the egg whites starting at low mixer speeds. When the volume of the egg whites increases 5-6 times and the foam has small bubbles, you can add the remaining powdered sugar. Continue beating the egg whites until they do not slide down the sides of the bowl when turned upside down.
- Powdered sugar: 100 g
6
Then add 1/3 of the yolk mass to the bowl with cream and cheese, and gently mix with a spoon. Next, add 1/3 of the egg whites to the bowl with cream and cheese, and gently mix with a spoon. Alternate adding yolks and whites, mixing each time with a spoon or spatula.
- Chicken egg: 3 pieces
7
Spread 1-2 tablespoons of cream on the bottom of the dish and smooth it out evenly.
- Mascarpone cheese: 250 g
8
Dip each cookie in chilled coffee and arrange them tightly in a row. Slightly press the cookies into the cream. If you hold the cookie in the coffee for 2-3 seconds while dipping, it will absorb more liquid from the coffee, making the tiramisu more dessert-like and less stable in shape, but still very tasty.
- Savoiardi cookies: 20 pieces
- Freshly brewed coffee: 150 ml
9
Spread half of the cream over the cookies and smooth it out evenly.
- Mascarpone cheese: 250 g
10
Layer the second layer of cookies on top, dipping them in coffee. Spread the remaining cream over the second layer of cookies and smooth it out. Then place the cake in the refrigerator overnight.
- Savoiardi cookies: 20 pieces
- Freshly brewed coffee: 150 ml
11
Before serving, sprinkle cocoa over the cream, and decorate with raspberries and mint leaves.
- Cocoa: 15 g
- Raspberry: 16 pieces
- Fresh mint: 1 bunch