So simple that even a child can make it… Of a wonderful airy texture that everybody loves… Tiramisu!
There are two versions of this dessert in this post. I simply couldn’t decide which one I like better, so there’s a classic version and an alternative one in a glass.
The Classic Tiramisu
Cream:
3 eggs
90 g brown sugar
35 ml Marsala wine
250 g mascarpone cheese
400 ml heavy cream
Coffee Syrup for Soaking the Ladyfingers:
200 ml strong coffee (instant, espresso, filter)
50 g brown sugar
50 ml Marsala wine
25 ml dark rum
And more:
20 italian ladyfinger biscuits
cocoa powder
Instructions:
Prepare the coffee syrup first. Put all the ingredients for syrup in a small pot and let boil. Reduce the heat and cook for about 5 minutes. Let cool.
Now prepare the cream. Put egg yolks, sugar and Marsala into a heatproof bowl and put the bowl over a small pot filled with some water. Bottom of the bowl should not touch the water. Let boil and start mixing with a hand mixer, on low speed for 4-5 minutes. Remove from heat and let cool.
In the meantime beat heavy cream and egg whites each in a different bowl. Stir in mascarpone, heavy cream and egg whites into a cooled zabaglione. You can do this with a mixer too.
Prepare baking dish that is 25x20cm. First determine how many biscuits you actually need: you need to have enough for two layers; for my dish I needed two times ten lady finger biscuits. So, first soak ten biscuits on both sides into coffee, arrange them on the bottom of the dish and spread half of the cream over. Dust with cocoa powder. Repeat for the remaining ten biscuits and the rest of the cream.
Let it stay in the fridge overnight and do not dust it with cocoa. You don’t have to do this, of course, as you can eat tiramisu right away, only if you leave it in the fridge, it will be easier to cut nicely. Dust with cocoa before serving.
For those of you who like more intensive flavor or don’t feel like raw egg whites, here is a great alternative version. Can’t tell I like it more as I love both versions equally. Know that in this recipe in a glass you can taste zabaglione more as there are no egg whites and it has twice less heavy cream.
When tasting coffee syrup by itself, it might taste weird, don’t worry please, it will combine perfectly in the final version.
Finally, this is one of those recipes you can adjust however you like. If you like it sweeter, you can add more sugar when beating heavy cream. Instead of rum you can use brandy, Cointreau, Tia Maria or something else… Just play with the flavors!
Tiramisu in a Glass
Cream:
3 egg yolks
90 g brown sugar
35 ml Marsala wine
250 g mascarpone cheese
200 ml heavy cream
Coffee Syrup for Soaking the Ladyfingers:
200 ml strong coffee (instant, espresso, filter)
50 g brown sugar
50 ml Marsala wine
25 ml dark rum
And more:
about 10 italian ladyfinger biscuits
cocoa powder
Instructions:
Prepare the coffee syrup first. Put all the ingredients for syrup in a small pot and let boil. Reduce the heat and cook for about 5 minutes. Let cool.
Now prepare the cream. Put egg yolks, sugar and Marsala into a heatproof bowl and put the bowl over a small pot filled with some water. Bottom of the bowl should not touch the water. Let boil and start mixing with a hand mixer, on low speed for 4-5 minutes. Remove from heat and let cool.
In the meantime beat heavy cream with a mixer and mix it in with mascarpone into cooled zabaglione.
Soak ladyfingers into coffee. You can soak it a lot, your dessert is in a glass and it will be ok.
Layer tiramisu: soaked ladyfingers, cream (use pastry bag it will be easier), cocoa powder, repeat until you have the ingredients.
Serve immediately or keep in the fridge for later.
Recipe is for 5 glasses.
2 Comments
I would devour this tiramisu either way.. it looks divine!
Delicious
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