Tiramisu recipe with mascarpone
- 4 eggs
- a pinch of salt
- 6 tablespoons sugar
- 500 ml mascarpone
- 1 tablespoon vanilla essence
- 6 tablespoons almond liqueur (amaretto)
- 2 tablespoons coffee
- 400 g biscuits
For the end:
Today we want to teach you how to make tiramisu, the classic recipe. Everything is much simpler than it seems at first glance. Before actually going on to prepare the cream, we recommend that you make the coffee necessary to soften the biscuits (in a kettle add 2 tablespoons of coffee to 500 ml of water), to give it time to cool, and remove from the refrigerator the necessary ingredients and leave them for 30 minutes at room temperature.
To make the tiramisu cream, start by separating the egg whites from the yolks. Be very careful to do everything carefully, so as not to drop the yolk in the egg white, because otherwise they will not beat as well and you will not be able to get that meringue consistency.
In a bowl, add the egg whites and a pinch of salt and beat in a mixer, at the lowest speed, until motors are formed. Continue this original tiramisu by adding three tablespoons of sugar. Then beat everything well, increasing the speed, until a cream is formed that has the consistency of meringue. If you turn the bowl upside down, the composition should not fall out of it.
Now, leave the egg whites a little and switch to the yolks. In these, you have to put three more spoons of sugar and beat them in the mixer until a cream is formed. As you can see, we are not talking about an eggless tiramisu recipe, but the classic one.
After you have mixed everything well, in the bowl in which you have the egg whites, gradually add the yolks to make the tiramisu cake delicious. Also easy, a little, introduce the mascarpone (we are not talking about homemade mascarpone, but the commercial one), vanilla essence and the 6 tablespoons of amaretto. Taste and see if you like it, if not, you can add vanilla or almond liqueur, until you have a classic tiramisu cream to your liking.
Next, you can move on to the next step, which means assembling the dessert cake with biscuits and mascarpone. You can choose to do this in a larger tray or even in smaller containers. Also now prepare the liquid in which you soak the biscuits. Depending on how much coffee you have, add the same amount of water and stir a little.
On the bottom of the pot, put a smaller amount of tiramisu cream, the recipe I just presented, place a row of biscuits, which you quickly soak in coffee mixed with water, then add a generous layer of cream. Continue with another row of biscuits, and over, a little more cream, so as not to notice the biscuits below.
At the end, sprinkle cocoa everywhere, depending on how bitter you want it to be, then put it in the fridge and leave it like that for at least 8 hours.
As I mentioned above, this is a classic recipe tiramisu. But there are many other options, such as tiramisu with mascarpone and whipped cream, tiramisu with chocolate or other such combinations.
And to this recipe, if you want, you can add between layers grated chocolate on a grater, strawberries or other fruits. They also go very well with the whipped cream version of tiramisu.
The good part about this recipe for tiramisu with biscuits is that it is a cake that does not require baking, so you do not need to know what times and what temperature you need to set for the electric oven or other such details.