Classic tiramisu with spicy sprinkles
10 servings
120 minutes
Tiramisu is a legendary Italian dessert that originated in the Veneto region in the mid-20th century. Its name translates to 'pick me up,' perfectly reflecting its rich flavor. The classic version combines airy mascarpone cream, delicate coffee-soaked ladyfinger biscuits, and a zesty sprinkle of cocoa, grated chocolate, and lemon zest. This dessert is an ideal blend of sweetness, light bitterness from coffee, and the exquisite aroma of brandy. It is served chilled, making it particularly refreshing and sophisticated. Perfect for finishing a dinner with friends or as a treat that creates an atmosphere of coziness and enjoyment.
1
Eggs must be washed with soap, as the dessert will not undergo thermal processing. Separate the yolks from the whites. No yolk or water should get into the whites, otherwise they won't whip. Place the whites in the refrigerator.
- Chicken egg: 5 piece
2
Mix the yolks with sugar and vanillin using a mixer until white (sugar doesn't need to dissolve completely). Gradually add the mascarpone. Mix until homogeneous consistency. You can use a mixer, but at low speed.
- Brown sugar: 150 g
- Vanillin: 1 teaspoon
- Mascarpone cheese: 500 g
3
Add a pinch of salt to the chilled egg whites and whip until thick foam forms. It should not fall out when you turn the bowl.
- Salt: pinch
4
Gently fold the egg whites into the yolks with mascarpone using a silicone spatula in circular motions. The main thing is not to lose volume. A mixer can no longer be used.
5
Brew very strong coffee. Cool it down. Add brandy and syrup. Pour into a flat dish.
- Cold espresso: 250 ml
- Cognac (brandy): 30 ml
- Almond (orgeat) syrup: 20 ml
6
If you don't like overly sweet desserts, you can remove excess sugar from the cookies by crumbling two of them. Dip them in coffee with cognac for a second (no more, or they will get soggy and fall apart, making the dessert wet).
- Savoiardi (ladyfingers): 250 g
7
Choose a rectangular shape and layer the soaked savoiardi in one layer.
8
Spread 1/2 of the cream on top, then a layer of cookies, and the remaining cream.
- Cocoa powder: 30 g
9
Generously sprinkle cocoa on top through a sieve. Grate dark chocolate and lemon zest on a fine grater. You can also add mandarin or orange zest.
- 70% dark chocolate: 30 g
- Lemon zest: to taste
10
It is essential to leave the dessert in the refrigerator overnight to let it set; otherwise, it will be impossible to remove it from the mold. The minimum time in the refrigerator is 6 hours.