michela’s classic italian tiramisu recipe

I love coffee in desserts, I also really like light and aromatic desserts, and today I share the classic Tiramisu recipe.

We prepared it in various variants, Tiramisu with chestnut puree , in the form of a cake or in the most delicious version of Minitort Tiramisu .
I had been looking for some time, the cocoa biscuits from Boromir, very appetizing, so Tiramisu wrote on them :)))
I used more amaretto in this classic tiramisu recipe, it came out on my heart, not at all sweet, fragrant and very, very tasty. I enjoyed it with my eyes closed! :)))

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

Preparation time: 1 h Nr. portions: 24

Ingredients:

  • 800 gr biscuits with cocoa
  • 1 l hard coffee, very slightly sweetened
  • 100 ml amaretto liqueur
  • 6 egg yolks (chicken)
  • 8 tablespoons raw sugar
  • 600 gr mascarpone
  • 900 gr cream for whipped cream
  • black cocoa for decoration
  • chocolate candies
  • biscuits with amaretto

Method of preparation:

Prepare a large tray, preferably with a removable ring. I used a 40 x 35 cm one, quite large.

A strong coffee is prepared, very slightly sweetened, but it depends on everyone’s taste how sweet it is. I prefer black coffee without sugar at all. (Now, however, I used 1-2 cups of sugar.) Leave to cool.
Separate the egg whites from the yolks. Put the yolks in a heat-resistant bowl, add the sugar and mix the foam with a whisk. Transfer the bowl to the steam bath and continue mixing until the sugar melts and the yolk is cooked, it will acquire a creamy consistency. Remove from the steam bath, add the liqueur and mix. Put the liqueur at the end, otherwise it loses its flavor. The yolk cream is left to warm, it will be used only when it is cold.

The whipped cream is kept cold, preferably the stainless steel bowl in which it will be mixed. Then, with the help of a mixer, it foams until it gains consistency and becomes cream. Add the mascarpone cheese, in slices, so as not to lose the fluffy texture of the cream. Incorporate this composition into the chilled yolk cream and mix gently. If you like the sweeter taste, add powdered sugar. For me, it was sweet enough.

In a tray provided with baking paper, place a layer of biscuits, syrup well with coffee. Place a layer of cream, a generous layer to be, then place on top, pressing very lightly, another row of biscuits, syrup. The rest of the cream follows, in an equally generous layer. If you prefer to finish with cream, keep it from reaching you for 3 tranches. I preferred, this time, to end with biscuits.
So, the last layer of biscuits follows, well syruped.
Garnish with chocolates, biscuits and powder everything with black cocoa.
Let it cool, preferably until the next day! Serve in generous slices, serve cold!
It’s a classic tiramisu recipe, absolutely insane! May it be useful to you!

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe

michela’s classic italian tiramisu recipe
michela’s classic italian tiramisu recipe
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