Tiramisu with mascarpone and rum
4 servings
30 minutes
Tiramisu with mascarpone and rum is an exquisite dessert embodying Italian elegance and tenderness. Its history begins in Venice, where the combination of airy cream and coffee-soaked savoiardi cookies became a symbol of refined pleasure. Delicate mascarpone, whipped eggs, and rum create a velvety texture, while cocoa powder adds a subtle bitterness. This dessert is the perfect ending to a romantic dinner or friendly gathering. It should be served chilled to reveal all the flavor nuances, with layers of delicate cream and coffee-soaked cookies providing unforgettable delight.
1
Separate the whites and yolks, placing them in 2 deep bowls. Prepare the coffee and set it aside to cool.
- Chicken egg: 3 pieces
- Black coffee: 15 g
2
Whisk the yolks with half of the sugar, add mascarpone, and mix until smooth.
- Chicken egg: 3 pieces
- Sugar: 60 g
- Mascarpone cheese: 250 g
3
Whip the egg whites with a pinch of salt for 1-2 minutes using a mixer. Add the remaining sugar and whip for a few minutes until the mixture thickens and stiff peaks form. Gently fold the egg whites into the cheese-yolk mixture and slowly mix until homogeneous.
- Chicken egg: 3 pieces
- Salt: pinch
- Sugar: 60 g
4
Add alcohol to the cooled coffee, mix it, and quickly dip the cookies one by one, placing them as the first layer at the bottom of the dish. Top with half of the cream, then another layer of cookies and again a layer of cream.
- Black coffee: 15 g
- Rum: 2 tablespoons
- Savoiardi (ladyfingers): 200 g
- Mascarpone cheese: 250 g
5
Refrigerate for a few hours, then sprinkle with cocoa or grated chocolate before serving.
- Cocoa powder: to taste
