Tiramisu with mascarpone and cognac
6 servings
30 minutes
Tiramisu with mascarpone and cognac is an exquisite dessert of Italian cuisine that captivates from the first bite. Its name translates to 'pick me up,' and indeed, the delicate mascarpone cream, coffee-soaked savoiardi, and a hint of cocoa bitterness create a harmony of flavors that lifts the spirits. Legends say that tiramisu originated in the Veneto region as a quick treat for aristocrats. Here, cognac adds a subtle warmth, making the dessert slightly richer. It is prepared in advance to allow the ingredients to 'make friends' in the refrigerator, making it perfect for special occasions. Tiramisu can be enjoyed alone but is especially delightful in the company of loved ones with a cup of strong espresso. It’s not just a dessert but a delicious journey to the heart of Italy where each spoonful carries the aroma of coffee, sweetness of cream, and tenderness of biscuit.
1
Separate the whites from the yolks of 2 large eggs or 3 small ones. Whisk the yolks with half the sugar in a water bath until creamy and the sugar is fully dissolved. Remove from the water bath and add mascarpone, gently mixing until smooth. In a separate bowl, whisk room temperature egg whites with a pinch of salt, gradually adding the remaining sugar. Fold the well-beaten egg whites into the cheese mixture one spoonful at a time, mixing gently.
- Chicken egg: 2 pieces
- Caster sugar: 80 g
- Mascarpone cheese: 250 g
- Caster sugar: 80 g
- Cocoa powder: to taste
2
Mix cold coffee and cognac. Dip savoiardi one by one in coffee for a few seconds and place them at the bottom of the dish. Do not soak savoiardi in coffee for too long, or they will get soggy and fall apart. Alternatively, layer the bottom of the dish with cookies and then drizzle with the coffee and cognac mixture. Cover the cookies with a generous layer of cream and sift unsweetened cocoa powder on top of the cream. Place a second layer of cookies soaked in coffee and cognac on top. Spread the remaining cream on top and sprinkle again with sifted cocoa powder.
- Freshly brewed coffee: 400 ml
- Cognac (brandy): 30 ml
- Savoiardi (ladyfingers): 20 pieces
- Cocoa powder: to taste
3
Send to the refrigerator for the night.
- Roasted coffee beans: to taste