Classic tiramisu with cream
6 servings
230 minutes
The recipe was shared with us by pastry chef Alexandra Grishanova.
1
Beat the yolks until a white mass.
- Egg yolk: 110 g
2
Boil sugar syrup using a ratio of 275 grams of sugar and 70 grams of water.
- Sugar: 325 g
- Water: 70 ml
3
Whip the cream until thick.
- Heavy cream 35% fat: 500 ml
4
Pour the syrup in a thin stream into the whisking yolks. Whisk for a few more seconds.
- Sugar: 325 g
- Egg yolk: 110 g
5
Add mascarpone and whip everything until smooth.
- Mascarpone cheese: 500 g
6
Add gelatin, previously soaked in water. Mix the gelatin with the mascarpone mixture.
- Gelatin: 20 g
7
Whip the cold cream until it forms airy peaks.
- Heavy cream 35% fat: 500 ml
8
Combine the mass with the cream and gently mix everything with a spatula.
9
Take a form for tiramisu. Brew americano, add 50 grams of sugar and rum, and stir.
- Freshly brewed coffee: 192 ml
- Sugar: 325 g
- Rum: 30 ml
10
Start assembling the dessert. Spread 1/4 of the cream on the bottom. Dip the cookies in coffee and place them on the cream. Arrange the cookies in a tight layer. Cover the cookies with 1/2 of the cream. Add another layer of coffee-soaked cookies loosely so they stand apart from each other. Place the second layer of cookies perpendicular to the first one. Cover with the remaining cream.
- Savoiardi (ladyfingers): 192 g
11
Garnish with cocoa powder or berries.
- Cocoa powder: to taste
- Fresh berries: to taste
12
Place in the refrigerator for 3-4 hours.