For tiramisu we need to prepare a traditional Italian espresso. I’m using the MOKA to prepare it. But you can cook in the way it’s more comfortable for you: also using coffe machine. Important – let coffee cool completely. So prepare it before you start to cook tiramisu.
I brew 2-4 cups (Italian espresso is a tiny portion).
Tiramisu
Classical Italian tiramisu
Instructions
- For the cream of tiramisu we separate the row eggs from yolks. First take a large bowl and mix the yolks with powdered sugar in it (photo 1). Then add cold mascarpone (photo 2) and mix together. In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form (photo 3), so firm that you can turn the bowl upside down and the mixture won’t fall out.
- Gradually add the yolk and mascarpone mixture to the whipped egg whites, gently folding with a spatula using upward motions to keep the cream airy (photo 4). Spread a couple of generous spoonfuls of cream on the bottom of a 30×20 cm dish, evenly distributing it across the surface. Dip the savoiardi biscuits into cold coffee with sugar and carefully layer them in the dish (photo 5). Then cover with another layer of cream, followed by another row of biscuits and more cream (photo 6).
- Smooth the top layer of cream and dust with cocoa powder using a fine sieve(photo 7). Refrigerate for 4-6 hours (preferably overnight). And enjoy (photo 8)!
