Tiramisu without liqueur
10 servings
40 minutes
Tiramisu without liqueur is a delicate dessert that captivates with its airy texture and subtle coffee aroma. This Italian masterpiece, originating from the Veneto region, has become a symbol of refined taste. The absence of liqueur makes it an ideal option for the whole family. Light savoiardi biscuits soaked in freshly brewed coffee create the base, while the airy mascarpone and whipped egg cream provide softness and richness. The sweetness of sugar is balanced by the deep flavor of cocoa covering the final layer. Tiramisu is perfect as a morning treat with a cup of espresso or as an elegant finish to dinner. Its simplicity in preparation makes it accessible even for beginners, while its refined taste consistently delights everyone who tries it.
1
Beat the egg whites with half of the sugar until stiff peaks form.
- Chicken egg: 5 piece
- Sugar: 100 g
2
Beat the egg yolks with the remaining sugar in another container.
- Chicken egg: 5 piece
- Sugar: 100 g
3
Add mascarpone to the yolks and whisk.
- Mascarpone cheese: 500 g
4
Next, add the egg whites to the mixture and stir.
- Chicken egg: 5 piece
5
Dip each cookie in coffee for 3 seconds and place the first layer of them.
- Savoiardi (ladyfingers): 40 pieces
- Freshly brewed coffee: 200 ml
6
The second layer is cream.
- Mascarpone cheese: 500 g
7
Third - cookies, etc.
- Savoiardi (ladyfingers): 40 pieces
8
The last layer should be cream, sprinkle cocoa on top.
- Mascarpone cheese: 500 g
- Cocoa powder: 100 g
9
Place it in the cold (preferably overnight).
