Tiramisu with cream liqueur
4 servings
60 minutes
Tiramisu with creamy liqueur is a refined embodiment of the classic Italian dessert born in the Veneto region. Its name translates to 'pick me up,' perfectly matching its delicate flavor and airy texture. Combining the creamy velvet of mascarpone with rich coffee soaking and a light liqueur aroma creates a harmony of tastes. The light savoiardi cookies absorb the coffee aroma, forming the base for an exquisite layer of cream complemented by airy whipped egg whites. After several hours of chilling, tiramisu achieves the perfect consistency, and the final touch—cocoa powder—adds a gentle bitterness. This dessert is ideal for a romantic evening or a cozy family tea time, evoking nostalgia for sunny Italy.
1
Separate the yolks from the whites.
2
Thoroughly mix the yolks with sugar until a homogeneous mass is obtained.
- Sugar: 50 g
3
Add mascarpone to the mixture and mix thoroughly again. I used a blender and mixed everything on low speed to avoid bubbles in the mixture.
- Mascarpone cheese: 250 g
4
Add liqueur to the pre-prepared, already cooled coffee.
- Cream liqueur: 2 tablespoons
- Freshly brewed coffee: 200 ml
5
Quickly dip the cookie sticks in coffee and arrange them tightly in a mold.
- Savoiardi (ladyfingers): 12 pieces
6
Whip the egg whites we separated from the yolks at the beginning until a stable fluffy foam is obtained. Pour the foam into the mascarpone mixture and mix again.
- Chicken egg: 4 pieces
7
Spread 2/3 of the cream on the cookies.
- Mascarpone cheese: 250 g
8
Place a second layer of cookies, also soaked in coffee, on top of the cream.
- Savoiardi (ladyfingers): 12 pieces
9
Spread the remaining cream on the cookie.
- Mascarpone cheese: 250 g
10
Place the dessert in the refrigerator for at least 6 hours. Before serving, sprinkle the dessert with cocoa.
- Cocoa powder: to taste
