Tiramisu with mascarpone cheese and coffee liqueur
8 servings
20 minutes
Tiramisu is a classic Italian dessert whose name means 'pick me up', hinting at its airy texture and invigorating flavor. It originated in the Veneto region in the mid-20th century and quickly became a favorite among gourmets worldwide. Delicate mascarpone, light coffee aroma, and soft, liqueur-soaked savoiardi create a harmonious blend of flavors. The cream made from whipped eggs and sugar gives the dessert a velvety texture, while dark chocolate and cocoa add depth and pleasant bitterness. Tiramisu is best served chilled, making it an ideal ending to any dinner or special occasion. This dessert requires no baking, and its preparation becomes a meditative process that provides pleasure not only from eating but also from creating a culinary masterpiece.
1
We separate the whites from the yolks.
2
Whisk the egg whites until thick foam forms.
3
In another bowl, beat the yolks and sugar, add the cheese, and mix thoroughly until a homogeneous mass is achieved. Gradually fold in the egg whites into the resulting cream.
- Chicken egg: 3 pieces
- Icing sugar: 0.5 glass
- Mascarpone cheese: 500 g
4
First, brew the coffee and let it cool to room temperature. Add 2-3 tablespoons of liqueur (to taste) and pour it into a deep plate or any other container suitable for dipping cookies.
- Freshly brewed coffee: 150 ml
- Coffee liqueur: 2 tablespoons
5
We form the layers of the dessert. For this, we dip each cookie horizontally on one side into coffee for exactly 1 second (only the bottom part of the cookie should be wet) and place it in the mold. The next layer is 0.5 parts of cream. Then again cookie and a second layer of cream.
- Savoiardi (ladyfingers): 24 pieces
- Mascarpone cheese: 500 g
6
We put all of this in the refrigerator overnight.
7
Before serving, decorate with grated chocolate and cocoa (sifted through a fine sieve). Strawberries and whipped cream can also be used for decoration.
- Dark chocolate: 50 g
- Cocoa powder: 3 tablespoons
