Tiramisu with whiskey
8 servings
40 minutes
Whiskey tiramisu is a refined blend of Italian classic and bold elegance. Originating from Italy, this dessert is traditionally known for its delicate texture, rich coffee aroma, and light sweetness. The addition of whiskey gives it a spicy depth of flavor, highlighting the creamy softness of mascarpone and the lightness of whipped egg whites. Savoiardi soaked in strong coffee with whiskey create a harmonious combination of moisture and structure. The composition is completed by cocoa powder and dark chocolate, adding subtle bitter notes. This tiramisu is perfect for dinner with a strong drink or a special evening when you want to indulge in something exquisite and sensual.
1
Whip the egg whites to stiff peaks with a pinch of salt.
- Egg white: 3 pieces
- Salt: to taste
2
Whisk the egg yolks with powdered sugar until the mixture noticeably lightens.
- Egg yolk: 5 piece
- Icing sugar: 80 g
3
Brew very strong coffee, add a couple of spoons of sugar and whiskey.
- Freshly brewed coffee: 400 ml
- Icing sugar: 80 g
- Whisky: 30 ml
4
Place half of the savoiardi in a bowl and pour coffee over it (but leave some for the second portion of savoiardi as well).
- Savoiardi (ladyfingers): 400 g
- Freshly brewed coffee: 400 ml
5
Add mascarpone to the egg yolks with sugar. Gently mix, add vanilla bean seeds, and mix again (if you like alcoholic tiramisu, you can splash a bit of whiskey into the cream).
- Mascarpone cheese: 500 g
- Vanilla pod: 1 piece
- Whisky: 30 ml
6
When the mixture becomes homogeneous and smooth, add the beaten egg whites. Gently mix until the lumps disappear.
- Egg white: 3 pieces
7
Mix the egg whites into the cream.
- Egg white: 3 pieces
8
Spread half of the cream on the first layer of savoiardi soaked in coffee. Distribute it in the mold and sprinkle with cocoa powder.
- Savoiardi (ladyfingers): 400 g
- Freshly brewed coffee: 400 ml
- Cocoa powder: 30 g
9
Lay the second layer of savoiardi and pour the remaining coffee over it.
- Savoiardi (ladyfingers): 400 g
- Freshly brewed coffee: 400 ml
10
Spread the second layer of cream, distribute it, and sprinkle with cocoa powder and chocolate.
- Cocoa powder: 30 g
- 70% dark chocolate: 50 g
11
Send to the refrigerator for three hours.
