Classic Tiramisu
Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts Italian Eggs Cheese
Good morning! I hope that for St. Nicholas Day, Santa brought you lots of gifts, everything you wished for. He came to me too and left a tiramisu. It seems you've been good - not everyone gets such a fine dessert 😉 He was very careful and didn't leave it in the shoes by the door, but put it directly in the fridge so it would be perfect for eating the next morning.
For a perfect result, use Mascarpone made in Italy, not the local version - the tastes differ a lot. Same for the ladyfingers - also from an Italian brand if possible, they're of better quality. That is, if you want to make a tiramisu that's a perfect 10.
From the cream and ladyfingers left over from preparing this tiramisu, tomorrow I'll show you my version of tiramisu, a version I propose for the New Year's Eve dinner. But that's tomorrow... for now, enjoy a piece of classic tiramisu.
Ingredients
200g ladyfingers
500g Mascarpone cheese
80g sugar
5 egg yolks (at room temperature)
3 egg whites (at room temperature)
1 packet vanilla extract (or 2 teaspoons homemade vanilla extract)
3 tablespoons rum
4 tablespoons Bailey's (or amaretto, bourbon)
1 cup strong espresso coffee (unsweetened)
1 tablespoon cocoa
1 slice of lemon
How to prepare classic tiramisu
- Start by preparing the espresso and let it cool completely. When cold, put it in a deep bowl and add the rum and optionally 2 tablespoons of Bailey's.
- Then use the lemon slice to degrease the bowl where you'll make the cream and the bowl where you'll beat the egg whites.
- Beat the egg yolks with sugar until the sugar is completely dissolved. Then add the Mascarpone cheese and blend well until you get a smooth cream. Add the rest of the Bailey's and vanilla and blend.
- Beat the egg whites until stiff peaks form. Add them to the cream in 3 batches, mixing gently, from top to bottom, preferably with a balloon whisk.
- In a loaf pan (12cm x 30cm) put a thin layer of cream, just enough to cover the bottom.
- Then place a layer of ladyfingers dipped in coffee. Be careful - the ladyfingers should only be quickly dipped in the coffee and removed immediately, don't leave them in the coffee even for a second as they'll get too soft.
- Then place a layer of cream over the ladyfingers, about 1cm thick.
- Place another layer of ladyfingers and finish with a layer of cream.
* If you use a pan like mine, you won't use all the cream and all the ladyfingers; I only used 15 ladyfingers out of the 24 that were in the 200g package, and I had about 5 generous tablespoons of cream left over. - Dust the cream with a fine layer of cocoa, using a fine tea strainer.
- Cover the pan with plastic wrap and refrigerate for at least 4-5 hours, or even better overnight.
Egg yolks with sugar
Egg yolks beaten with sugar
Mascarpone cheese
Adding cheese and flavorings to egg yolks
Whipped egg whites
Folding egg whites into cream
Cream layer
Ladyfinger layer
Dusting with cocoa
Classic Tiramisu
