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Tiramisu classic
Tiramisu is an Italian multi-layered dessert. It includes savoyardi - delicate sponge cookies of an elongated-flattened shape with a porous structure. Savoyardi is an integral part of tiramisu, but you can also use "Ladyfingers" cookies as a substitute. It is very similar to savoyardi, but is made from shortcrust pastry, so it requires more thorough soaking. Instead of dessert wine Marsala, you can use cognac or orange liqueur.
How to cook Tiramisu classic
Step 1
Prepare the eggs for the cream. Using a mixer, beat the whites at maximum speed until stiff. At the end of the beating, add a little powdered sugar, it will help the cream thicken more. In a separate bowl, grind the yolks with powdered sugar until they turn white.
Step 2
Make the cream. Add mascarpone cheese to the yolks with powdered sugar and mix thoroughly. Then add the whipped egg whites into the mixture one tablespoon at a time and mix carefully.
Step 3
Prepare the tiramisu cookies. Choose a tiramisu mold. Mix the Marsala with cold espresso in a separate container. Then dip each cookie into the resulting mixture for 5 seconds and place in the mold, making the base for the dessert. Set the remaining cookies aside on a plate.
Step 4
Assemble the tiramisu. Place half of the cream on the savoiardi biscuits. Smooth it out carefully with a silicone spatula or spatula. Place the second layer of biscuits on top. Smooth the cream out again. For a more impressive look, make curls out of the cream. To do this, place the cream in a pastry bag and decorate the surface of the dessert. Then put the finished tiramisu in the refrigerator for 5–6 hours to thicken the cream.
Tiramisu classic - FAQ About Ingredients, Baking Time and Storage
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