Quick tiramisu with raspberries and mint
6 servings
15 minutes
One of the most popular Italian desserts in the world – tiramisu – according to the classic recipe, must be kept in the refrigerator for several hours. However, there is an opinion that such waiting is painful and everything tasty should be eaten immediately, so a quick version of tiramisu appeared
1
Separate the egg whites from the yolks. Whip the whites at medium speed for about three minutes, and add powdered sugar to the yolks and whip as well - both should have a fairly thick consistency.
- Guinea fowl egg: 5 piece
- Icing sugar: 100 g
2
Place mascarpone in a bowl, add vanilla sugar, and mix well. Gently incorporate the egg yolks and whites into the cheese mixture. Whip everything again by hand with a whisk, ensuring the mixture is homogeneous.
- Mascarpone cheese: 500 g
- Vanilla sugar: 30 g
- Guinea fowl egg: 5 piece
3
Pour boiling water over ground coffee and cinnamon sticks. While the coffee (which should be strong) brews, break the savoiardi cookies in half and distribute them into six small bowls or dessert cups.
- Ground coffee: 4 tablespoons
- Cinnamon sticks: 2 pieces
- Savoiardi (ladyfingers): 18 pieces
4
Pour 10 ml of Disaronno amaretto and 40-50 ml of coffee over each portion of cookies, then add the mixture of mascarpone and whipped eggs to the bowls. Tiramisu can be refrigerated for a couple of hours or eaten immediately.
- Amaretto liqueur: 60 ml
- Ground coffee: 4 tablespoons
- Mascarpone cheese: 500 g
- Guinea fowl egg: 5 piece
5
Sprinkle the dessert with cocoa using a sieve to avoid lumps. Place a dozen raspberries in the center of the tiramisu bowl, garnish with mint sprigs, and serve.
- Cocoa powder: 10 g
- Raspberry: 250 g
- Mint: 6 stems
