Tiramisu: a step-by-step recipe for Italian dessert

The key to the taste of tiramisu is the quality of the ingredients. The most important and probably the most difficult thing is to find real cream cheese. Choose Mascarpone with a fat percentage of about 80%, without thickeners and vegetable fats in the composition.
We recommend using large eggs and do not reduce their number. Otherwise, the cream will not have such lightness and splendor.
Espresso can be used or cooked in any way. But, in the case of Turkish cooking, be sure to strain it to filter out the coffee grounds. Alcohol (cognac, rum, brandy, liqueurs, etc.) goes well with espresso and complements the taste with a spicy note. But you can not add it. It all depends on your preferences.

Ingredients

• large chicken eggs - 6 pcs .;
• Mascarpone cheese - 500 g;
• sugar - 150 g;
• Savoiardi cookies - 300 g;
• freshly brewed espresso - 300 ml (10 servings);
• cocoa powder - 2 tbsp. l .;
• cognac or liqueur - 40 g.

Directions

1. The quickest way to make a tiramisu cake is to make it into one large shape and then cut it into portions. But you can immediately spread the dessert in ice cube trays or individual forms, and then serve them as individual cakes.
2. Make a strong espresso in the usual way and let it cool.
3. Since the recipe does not involve heat treatment, wash the eggs thoroughly. Separate the proteins in a clean dry dish so that they do not get even a fraction of the yolks. Otherwise, they will not be able to bring down to the desired stable texture. Tighten the protein container with cling film and place it in the refrigerator.
4. Add sugar to the yolks and start beating. Beat for a long time (more than 5 minutes). Wait until the mass looks like a thick almost white cream.
5. Add Mascarpone to the beaten egg yolks. Stir. Do this gently and slowly so as not to disturb the lightness of the cream.
6. Remove the proteins from the refrigerator. Add a pinch of salt and beat with a mixer on low speed. When they turn into foam, turn on maximum speed and beat for another 2-3 minutes until the proteins become elastic. To check if the proteins are lost enough, just turn the bowl upside down. The cream should remain in the container, not dripping or leaking out of it.
7. Add the protein mass to the cheese-yolk cream. Gently mix all ingredients until smooth. Stir from bottom to top. You do not need to use a blender - at this stage, it is important to keep the lightness of the whipped texture. Cover the container with tiramisu cream with cling film and send it to the refrigerator to cool.
8. Pour the cold espresso into a plate or tray that can hold biscuit cookies. If you plan to use alcohol in cooking, add it to coffee at this stage.
9. Dip each cookie into the coffee for 2 seconds. You should not keep longer, even if the Savoyards look dry. Too-soaked cookies will make the cake too moist.
10. Spread the soaked cookies in one layer on the bottom of the form.
11. Spread 1/2 volume of cream on top and level with a spatula.
12. Spread the next layer of biscuit sticks and spread the second part of the cream on top. Tighten the form with cling film and refrigerate for 8-10 hours. During this time, the biscuit cookies will be completely soaked, and the dessert itself will be compacted and will retain its shape when cut.
13. Before serving, generously sprinkle the tiramisu cake with cocoa powder - a good layer of cocoa should come out on top. Instead of cocoa powder, you can use chocolate grated on a fine grater.
14. Due to the use of raw eggs in the cream, tiramisu can be stored in the refrigerator for no more than 1-2 days. But this dessert is so delicious that it never stays long.
15. Bon appetit!