Ghost Tisamisù by the spoon. Today’s theme is Halloween to have a fun treat but at the same time with guaranteed taste, I’ll explain how in the final tips.

The classic Tiramisù made with ladyfingers is my staple.
It was one of the first desserts I tried when I was still a child, and it has always given me great satisfaction.

As always, the quantities are indicative, because they depend on the size of your containers; I got some nice abundant cups. If you don’t want to make individual portions, you can make a single large dessert in a dish and then cover it with sugar eyes. A real graveyard of ghostly spirits.

After a dinner with friends to celebrate Halloween night, a soft and delicious tiramisù is perfect, making you want to grab a spoon to taste a bite. It’s the right cuddle to lift your mood, a true comfort food that satisfies the palate and senses.

A tiramisù so delightful for its creamy softness that meets the fragrant and delicate taste of the biscuits, with cocoa and coffee adding an extra note of aroma and flavor, making this dessert loved by both adults and children.

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

The only precaution I use compared to the original recipe is to pasteurize the eggs.
An easy process to do at home which allows you to enjoy this extraordinary dessert in complete safety.
A recipe with raw eggs should always have them pasteurized, to eat in complete safety.
By pasteurizing them, i.e., “cooking” them mixed with a sugar syrup, all problems are solved because the bacterial load is eliminated.

The hardest part of making Tiramisù is resisting not eating it while you’re preparing it!

Difficulty: Easy
Cost: Very inexpensive
Rest time: 2 Hours
Preparation time: 25 Minutes
Portions: 7Pieces
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Halloween

378.14 Kcal

calories per serving

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Energy 378.14 (Kcal)
Carbohydrates 44.56 (g) of which sugars 25.62 (g)
Proteins 8.49 (g)
Fat 19.26 (g) of which saturated 9.19 (g)of which unsaturated 2.64 (g)
Fibers 6.41 (g)
Sodium 88.18 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Ghost Tisamisù

8.8 oz mascarpone
3 eggs
4.2 oz sugar (divided into three equal parts of 1.4 oz)
1.7 oz water
8.8 oz ladyfingers
5 coffee cups coffee (slightly sweetened)
to taste unsweetened cocoa powder
to taste sugar eyes

Tools

Stand Mixer
Small Bowl

Steps

Procedure

First, prepare the coffee, sweeten it slightly, and let it cool completely in a bowl.
Let’s prepare the mascarpone cream.
Divide the sugar into equal parts 1.4 oz / 1.4 oz / 1.4 oz.
In the meantime, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the whites into two different bowls and start pasteurizing the yolks.
Put the egg yolks and one part of sugar 1.4 oz in a bowl and beat them with an electric mixer for 5 minutes until they become frothy and whitish.
Pour 0.8 oz of water and 1.4 oz of sugar into a saucepan and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup slowly into the slightly whipped yolks and continue to whip 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.
Combine the mascarpone with the yolks and mix.
Pasteurize the egg whites, then, in a saucepan, prepare the syrup with 0.8 oz of water and 1.4 oz of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup into the slightly whipped egg whites and continue whipping until you obtain a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
The cream for the tiramisù is ready.
Dip half of the ladyfingers quickly in the coffee and place them at the bottom of the glasses.
Try to cover the entire base of the glass with ladyfingers. Now divide half of the mascarpone cream into the glasses.
(With a piping bag, or simply with a spoon).
Continue with a new layer of coffee-dipped ladyfingers and finish with the remaining cream, dividing it into the glasses.
A generous sprinkle of unsweetened cocoa and place the Tiramisù in the glass in the fridge until time to serve it to your guests or family.
The sugar eyes should be added before serving, as being sugar they would dissolve upon contact with moisture.
Simple, quick, but above all delicious!
Happy Halloween to all of you with Ghost Tisamisù with love from your Angie.

Tips

You can store the tiramisù in the fridge for a couple of days at most, well covered. Alternatively, it can be frozen for about 2 weeks.

The tiramisù in a glass is a dessert I prepare very often because I find it brilliant for several reasons:

First of all, it’s delicious and everyone really likes it, so it’s always a great idea
It’s prepared in no time, much faster than the one in a dish
You can adjust exactly the quantities since it is served in single portions

If you liked this recipe, click on many stars, thank you so much.

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