Tiramisu with cream
6 servings
300 minutes
Tiramisu with cream is a refined and airy Italian delicacy that has become a symbol of indulgence. Its name means 'pick me up,' hinting at its invigorating effect from coffee and rum. The dessert features a delicate creamy mixture of mascarpone, egg yolks, and whipped cream, along with airy savoiardi cookies soaked in aromatic coffee. A light bitterness from cocoa adds depth to the flavor, creating a perfect balance of sweetness and richness. This dish will adorn any festive table, suitable for romantic dinners or cozy evenings with loved ones. Tiramisu is enjoyed chilled, savoring its melting texture and harmony of flavors.
1
Brew strong coffee from 50 grams of coffee and 350 ml of water and let it cool. Add rum or cognac to the cooled coffee. Add sugar to the yolks and whisk them in a water bath until they become light and thick. Remove and continue whisking until the mixture cools.
- Ground coffee: 50 g
- Rum: 40 ml
- Sugar: 60 g
- Egg yolk: 3 pieces
2
Mix the mascarpone cheese with the egg yolks. Stir until smooth.
- Mascarpone cheese: 350 g
3
Whip very cold heavy cream with powdered sugar until thick and stable consistency is achieved.
- Whipping cream 33%: 250 ml
- Vanilla icing sugar: 30 g
4
Combine the cream with the yolk-cheese mixture, using an upward motion.
- Whipping cream 33%: 250 ml
- Mascarpone cheese: 350 g
5
In a suitable container 8-10 cm high, layer cream 1.5-2 cm thick.
6
Quickly dip the savoiardi cookies in cold coffee on both sides and place them in the mold over the cream.
- Savoiardi (ladyfingers): 200 g
- Ground coffee: 50 g
7
Place the tiramisu in the refrigerator for 4-5 hours or overnight to let it soak well. Serve chilled.
