Tiramisu, original recipe with cocoa ladyfingers

Name: Tiramisu, original recipe with cocoa ladyfingers
Ingredients: 1000 ml strong coffee; 1-2 teaspoons sugar; 1000 ml water; 6 egg yolks; 8 tablespoons raw sugar; 100 ml amaretto liqueur; 900 g whipping cream; 600 g mascarpone; 30 g icing sugar (optional); 800 g cocoa ladyfingers; 100 g chocolate candies; 100 g amaretto biscuits; 15 g black cocoa

Dessert - Tiramisu, original recipe with cocoa ladyfingers by Aura J. - Recipia

Tiramisu made from the original recipe is layered with cocoa ladyfingers and a cream of egg yolks, mascarpone and whipped cream. Strong coffee soaks into the ladyfingers, while the cream stays light and fluffy, with amaretto added after the yolks are cooked; I serve it cold, cut into wide slices, after a night in the fridge. Prep: 40 minutes. Cook: 15 minutes. Rest: 8 hours and 30 minutes. Total time: 9 hours and 25 minutes. Servings: 20. Approximately 600 kcal and 7 g protein per serving.

Ingredients

1000 ml strong coffee
1-2 teaspoons sugar
1000 ml water
6 egg yolks
8 tablespoons raw sugar
100 ml amaretto liqueur
900 g whipping cream
600 g mascarpone
30 g icing sugar (optional)
800 g cocoa ladyfingers
100 g chocolate candies
100 g amaretto biscuits
15 g black cocoa

Preparation

1. Make 1000 ml of strong coffee and sweeten it with 1-2 teaspoons of sugar. Leave it to cool for 30 minutes. 2. Line a 40 x 35 cm pan with parchment paper, preferably one with a removable ring. 3. Separate the egg yolks from the whites. Put the yolks and 8 tablespoons of raw sugar in a heatproof bowl and whisk until frothy. Bring 1000 ml of water to a gentle boil, about 5 minutes, then set the bowl over it and cook the cream for 10 minutes, stirring constantly, until thickened and the sugar has dissolved. 4. Take the bowl off the heat, add 100 ml of amaretto and mix until smooth. Leave the egg yolk cream to cool for 30 minutes. 5. Beat the cold cream with a mixer until stiff peaks form. Gradually fold in the mascarpone, then add the mixture to the cooled cream and stir gently. If you want the cream sweeter, add the icing sugar too. 6. Divide the 800 g of ladyfingers into three layers. Arrange the first layer in the pan and soak it well with coffee, then spread half the cream on top. Add the next layer of ladyfingers, soak it with coffee and cover with the remaining cream. Finish with the last layer of soaked ladyfingers. 7. Decorate with the chocolate candies and amaretto biscuits, then dust the top with black cocoa. Cover the pan and refrigerate for at least 8 hours, preferably until the next day.

Notes

The 40 x 35 cm pan leaves room for three rows of ladyfingers; the parchment paper makes it easier to lift out the dessert. For a coffee-free version, use 1 l of Nesquik and leave out the amaretto; the liqueur is added after the yolks are cooked and is not heated again. The ladyfingers contain gluten, the cream contains eggs and dairy, and the amaretto biscuits may contain almonds. Serve it cold, with a black coffee on the side. You can make it the night before and keep it covered in the fridge for up to 3 days. Let the coffee cool completely to room temperature, otherwise the ladyfingers soften very quickly. Choose whipping cream with at least 30% fat and keep it well chilled; lower-fat cream is hard to whip, and the cream may stay soft.

Frequently asked questions

Can I use plain ladyfingers instead of cocoa ones?

Yes, you can use the same weight of plain ladyfingers, and the black cocoa dusted on top at the end still works well.

How do I make a water bath without the water touching the bowl of yolks?

Pour 3-4 cm of water into a saucepan and set the bowl on top, making sure the bottom does not touch the water. Let it simmer gently.

Why might the cream curdle after I add the mascarpone?

Very cold mascarpone can make the whipped cream seize if you mix it in quickly. Leave it on the counter for 10 minutes before folding it in and use the mixer on low speed.

What should I do with the leftover egg whites?

They are not used in this dessert’s cream. Put them in a clean, covered container in the fridge and use them within 2 days.

Can I replace the amaretto biscuits used for decoration?

Yes, you can replace them with 100 g of plain biscuits; the amaretto in the cream keeps the almond flavour.