Tiramisu with alcoholic cream
12 servings
60 minutes
Tiramisu with alcoholic cream is a refined dessert of Italian cuisine, infused with the aroma of coffee and the rich taste of mascarpone with light wine notes. Its name translates to 'pick me up' — a true promise of enjoyment! Tiramisu originates from the Veneto region, where it appeared in the mid-20th century. In this recipe, the delicate cream is enriched with white wine and rum, giving the dessert a sophisticated depth of flavor. Light savoiardi cookies soaked in aromatic coffee syrup combined with airy cream create an unparalleled texture. The finishing touch is bitter chocolate or cocoa, adding a slight bitterness that balances the sweetness. Tiramisu is perfect for festive dinners and romantic evenings, and after a night in the fridge, its flavor becomes even more intense.
1
Separate the yolks from the whites. Put the whites in the refrigerator.
- Chicken egg: 6 pieces
2
Beat 200 g of sugar with the yolks. Add wine. The sugar should dissolve completely.
- Sugar: 200 g
- Dry white wine: 2 tablespoons
3
Add 500 g of mascarpone and mix until smooth.
- Mascarpone cheese: 500 g
4
Whip the cold egg whites with a pinch of salt until stiff peaks form. Fold into the cream.
- Chicken egg: 6 pieces
5
Cool strong coffee, add rum, and optionally one or two spoons of sweet syrup (for example, from canned peaches).
- Natural coffee: 200 g
- Rum: 1 tablespoon
6
Lay the savoiardi cookies in a single layer in the mold. Gently drizzle each cookie with coffee (2 teaspoons of coffee per cookie) using a teaspoon. If you dip them, the cookies will fall apart. Top with a layer of cream.
- Savoiardi cookies: 48 pieces
- Natural coffee: 200 g
7
Place the second batch of cookies on the cream. Drizzle the cookies with coffee. Add a second layer of cream on top.
- Savoiardi cookies: 48 pieces
- Natural coffee: 200 g
8
Send to the fridge overnight. Grate dark chocolate on top or sprinkle with bitter cocoa.
- Dark chocolate: 100 g