Directions
For all lovers of classic coffee and cocoa flavored desserts, this is a really delicious recipe with a soft and creamy filling that would be perfect with homemade Italian biscuits known as Lady Fingers. The recipe for these biscuits you can follow at the end of this post.
It only takes 15 minutes to prepare them, but trust me, they will completely enrich the taste of the dessert, which is the basis for the amazing taste of this classic tiramisu.I recommend homemade biscuits to enjoy the real taste of this tiramisu recipe.
The smooth and creamy filling is a combination of heavy cream and mascarpone with a mix of buttery egg yolks syrup, that give smoothness, consistency and creamy structure to this dessert.
The required preparation time is 30 minutes, and it is best to let it sit in the fridge for a few hours before tasting.
Note – You can also use cream cheese as a substitute if you don’t have mascarpone, but one of the reasons why this delicious dessert is made with mascarpone is for the large fats mass of 50%, which gives a richer taste to the filling itself.
Ingredients
100 ml heavy cream
200 grams mascarpone
dark rum liquor or coffee liqueur
16 pieces lady finger
For the coffee syrup
15 grams granulated sugar
60 ml brewed espresso
60 ml water
For the buttery egg yolk syrup
2 egg yolks
40 grams granulated sugar
30 ml water
Preparation
First, prepare the coffee syrup for dipping the biscuits. Add 15 grams of granulated sugar and 60 ml of brewed espresso and 60 ml of hot water. The espresso will give an authentic taste and aroma of biscuits, if you don’t have espresso, you can add 5 grams of instant coffee. Put these ingredients on fire and let them heat up to boiling, to dissolve the sugar. Remove from heat and add coffee liqueur or dark rum liqueur for extra aroma and flavor when is completely cold. This syrup needs to cool down and in the meantime you can prepare the ingredients for the filling.
Beat 100 ml of heavy cream with a hand mixer, it should be firm.
Then in separated bowl beat two egg yolks. Beat them until they get a light yellow color.
Then prepare the sugar syrup. Add 40 grams of sugar and 30 ml of water in a pot and put them on the fire to boil. When bubbles start to appear from the boiling, leave them like that for some time, because the syrup need to reaches a temperature of 120 degrees. Be careful that it remains white, the required time for this syrup is to boil for one minute to two minutes and then remove it from the heat. Wait at least two minutes for this syrup to cool down in temperature, and then gradually add it to the egg yolks. While adding the syrup, beat with a hand mixer continuously for several minutes.
In the end, you will get a nice yellowish and creamy mixture that will give a particularly delicious and smooth taste to the filling.
At the end, add the mascarpone to prepared heavy cream and add the egg yolk smooth mixture to them. Mix with a spatula or hand mixer shortly to make the mixture smooth, you can also use a wire whisk, and then transfer this filling to a plastic filling bag for easier to spread the filling.
Dip the biscuits in the prepared espresso liquid and arrange in a row in the serving plate.
Add half of the filling on top of them and arrange the biscuits again. Fill any empty space with filling around the biscuits as you add them. You can make it in one or two layers as desired.
I love tiramisu when it is in two layers and recommend that you make a double batch of this recipe so that it will be enough for you.
Cover the tiramisu prepared in this way with foil and let it stand in the refrigerator for a few hours so that the flavors absorb well.Finally, before serving, sprinkle with cocoa powder.
Enjoy in this heavenly classic dessert !
Na Zdravje !
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