Christmas Tiramisu House. The Tiramisu Christmas House cake is a delicious and scenic dessert ideal for Christmas Eve, Christmas lunch or dinner, or New Year’s Eve, but generally for the entire winter.

An easy and very quick recipe to make, it would be ideal to prepare it the day before eating it, so it can become even more flavorful.

Soft and delicious, it immediately makes you want to grab a spoon and take a bite. It’s the perfect treat to lift your spirits, a true comfort food that satisfies both palate and senses.

To make it more special, I thought of filling it with mascarpone cream, giving it a tiramisu flavor since there’s coffee.

For this preparation, I recommend always using very fresh products, both for the eggs and for the mascarpone, which is a very delicate creamy cheese.

The only precaution I use compared to the original recipe is to pasteurize the eggs.
A simple procedure to do at home, which allows you to enjoy this extraordinary dessert in complete safety.
A recipe with raw eggs, it’s always better to pasteurize them to eat safely.
By pasteurizing them, that is, ‘cooking’ them mixed with a sugar syrup, all problems are solved, as the bacterial load is eliminated.

Like mascarpone cream with added cream. It can be considered among the classic bases of pastry, a protagonist of very famous desserts like tiramisu, or also excellent as a simple accompaniment cream, for example, impossible not to imagine it alongside a panettone or pandoro.

A tip I can give you is not to soak the ladyfingers too much but not too little, just enough so they can be stable to support the house shape.

Forget panettone or pandoro, you’ll see ahahaha I hope you like it, all jokes aside

Difficulty: Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 10 People
Cooking methods: No bake
Cuisine: Italian
Seasonality: Christmas, New Year's Eve

Ingredients

Christmas Tiramisu House

8.8 oz mascarpone
3 eggs (room temperature)
4.2 oz sugar (divided into three equal parts of 1.4 oz)
3.4 tbsp water (divided into two parts 1.7-1.7 tbsp)
7 oz fresh heavy cream (1 tbsp powdered sugar)
33 ladyfingers
4 espresso cups coffee (1 tbsp sugar)
to taste unsweetened cocoa powder

Tools

Electric Mixer
Coffee Maker
Bowl
Spatula
Plastic Wrap

Steps

Christmas Tiramisu House

First, prepare the coffee and once ready, sweeten it and let it cool completely in a bowl.
Prepare the mascarpone cream.
Divide the sugar into equal parts 40/40/40
In the meantime, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the egg whites into two different bowls and begin pasteurizing the yolks.
Place the egg yolks and a portion of 40 g sugar into a bowl and beat them with an electric mixer for 5 minutes until they become foamy and whitish.
Pour 25 ml of water and 40 g sugar into a saucepan and bring it to 121°F.
(Check the temperature with a food thermometer).
Pour the syrup in a thin stream into the slightly whipped yolks and continue to beat with the electric mixer until they swell.
The heat of the sugar syrup will ‘cook’ the yolks.
At this point, work the mascarpone for a few minutes.
Mix the mascarpone with the yolks and stir.
Pasteurize the egg whites, then prepare the syrup in a saucepan with 25 ml of water and 40 g of sugar, bringing it to 121°F (as you did with the yolks).
Pour the syrup into the slightly whipped egg whites and continue to beat until you obtain a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
Whip the cold cream from the fridge with a little sugar until stiff peaks form.
Take the cream and fold it into the mascarpone mixture using a spatula with an upward motion.
Take the previously prepared coffee, place it in a large bowl, then dip the ladyfingers into it.
Arrange them on the plastic wrap in 3 rows.
Make 3 rows of 10 ladyfingers.
It should form a rectangle.
Then spread the prepared cream over the entire surface.
Soak three ladyfingers and position them lengthwise in the center.
Cover the three ladyfingers with a little cream.
Sprinkle with cocoa powder.
Then close the house by helping yourself with the plastic wrap and shaping it into a pyramid.
Refrigerate for at least six hours.
After the time is up, gently remove the plastic wrap.
Before serving, decorate with cocoa powder and a few dollops of cream.
For the door, I used a little cookie.
Enjoy your meal.

Tips

If you don’t have a thermometer, you can measure the sugar temperature this way:

Take a bit of syrup with a teaspoon and immerse it in cold water.

Wet your fingers in cold water and pick up some syrup from the teaspoon between your thumb and index finger.

When a soft ball forms that flattens and softens when immersed in water but does not dissolve, the temperature is correct.

Tricks for a perfect house
Here are some valuable tips for an excellent result:

Coffee: it is essential that the coffee is made with a moka pot. Its flavor is much stronger and more intense and will give your dessert an extra boost. Also, let the coffee cool before dipping the ladyfingers.
Cream: its consistency should be firm. Be careful: when you whip the eggs, you should obtain a thick and compact mixture.
Ladyfingers: dip the cookies in coffee for just a few seconds, otherwise they will crumble. The coffee should not be hot.
Cocoa: the cocoa should be unsweetened and, above all, should not have any lumps; therefore, it is necessary to sift it. If you don’t have unsweetened cocoa, you can add some coffee powder to sweetened cocoa.
Rest: it is essential to let the house rest wrapped for 6 hours before serving; it should be firm and compact.

The storage times for the house, well covered and in the refrigerator, should not exceed 2/3 days.

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