Classic Tiramisu, this year for TIRAMISU DAY I decided to prepare the classic version, I usually make the one without eggs, but since this day fell a few days after my birthday and I am a true fan of this dessert in the traditional version, I decided to treat myself! However, you’ll have to make do with a photo taken quickly with my phone, because since I hadn’t been photographing for a while, I found both batteries of my SLR camera dead and couldn’t wait for them to recharge… before tasting!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 5 tablespoons sugar
- 2 cups mascarpone
- 1 package ladyfingers
- to taste unsweetened cocoa powder
- 2 coffee cups coffee (diluted)
Tools
- 1 Electric Whisk
- 1 Baking Pan
- 1 Spatula
- 2 Bowls
Steps
Let’s start by separating the egg yolks from the whites and whisking 3 of the latter until stiff peaks form. Work the 5 yolks with the sugar very well, for about 10 minutes.
Add the fresh mascarpone to the yolks and finally combine the whipped egg whites with a small spatula. Remember, the movement must be slow from bottom to top. Our mascarpone cream is ready, now we just need to assemble the tiramisu.
Dip each ladyfinger in the diluted coffee and place them at the bottom of a baking dish or a tray (as I did) cover with the cream and proceed by covering with a second layer of cookies. Cover everything with plenty of cream and dust with unsweetened cocoa powder.
Let our classic tiramisu rest in the fridge for a few hours… then serve and enjoy!
