This is my family Tiramisu recipe, we all do it this way forever and we all prefer it this way. The main differences are: no alcohol (I love cakes, I love alcohol but never together ⛔), no ladyfinger biscuits (I find it too spongy once soaked with coffee 🧽) and bitter chocolate in every layer (the more the better, right 😉 )
Sorry to all my good Italian friends, don’t kill me please.
Ingredients: 4 people
- 250 g mascarpone
- 3 eggs
- 50 g brown sugar
- 12 digestive biscuits –> perfect for round glasses (Petit Brun for my friends in France taste even better 😉 )
- Bitter cocoa powder (Van Houten is the best 😋)
- Coffee
Instructions:
- Start by separating the white from the egg yolks.
- In a bowl, beat the sugar vigorously with the egg yolks until the mixture turns white. At least 2 min.
- Add the Mascarpone. Mix well until you get a smooth surface.
- Whisk the egg whites and fold them delicately with a spatula into the mascarpone and egg yolk batter. Kepp the batter in the fridge.
- Take 4 glasses and prepare some hot strong coffee in a small bowl. It has to cool a bit but not too much otherwise your biscuits won’t soak it.
- Dip a biscuit entirely in the coffee for few seconds (don’t wait too much or it will crumble) and place at the bottom of the glass. Repeat for each glass.
- Fill a tea infuser with the cocoa powder (or a small fine mesh strainer) and dust some on top of the biscuits.
- Cover with a layer of mascarpone cream, spread half of the batter between the 4 glasses.
- Once again, dip a biscuit in the coffee and delicately place it on top of the mascarpone layer. Dust some cocoa powder on top.
- Spread the remaining half of the batter in the 4 glasses.
- Finish with a last soaked coffee biscuit and a thick cocoa powder layer.
- Place in the refrigerator for a minimum of 4 hours (ideally 24 hours).
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