Original tiramisu recipe with mascarpone cream

Name: Original tiramisu recipe with mascarpone cream - Lacramioara K.
Ingredients: Original Tiramisu recipe 500 g ladyfingers 500 g mascarpone 3 eggs 8 tablespoons of sugar almond essence cocoa 1 cup strong coffee

Dessert - Original tiramisu recipe with mascarpone cream by Lacramioara K. - Recipia

I have made this classic tiramisu many times, especially when I need a quick, no-bake dessert. It always saves me when I have guests or simply want something sweet that doesn’t require much hassle. If you have mascarpone and some ladyfingers at home, this recipe is perfect for any time of day. Quick Info Total Time: About 30 minutes (not including chilling time) Servings: 8-10, depending on portion size Difficulty: Easy Recipe Type: Quick, no-bake dessert Ingredients 500 g ladyfingers 500 g mascarpone 3 eggs 8 tablespoons sugar almond extract (to taste) cocoa powder for dusting 1 cup strong coffee Instructions 1. Start by preparing the coffee. Brew a cup of strong coffee and let it cool. You can use espresso if you prefer, but any concentrated coffee works. 2. Separate the eggs. Place the yolks in one bowl and the whites in another. 3. Add the 8 tablespoons of sugar to the yolks. Mix well until you achieve a lighter-colored, creamy consistency. You can use an electric mixer to speed things up. 4. Gradually incorporate the mascarpone into the yolk mixture, spoon by spoon, mixing gently. Don’t overbeat; just mix until smooth. 5. In a separate bowl, whip the egg whites until stiff peaks form. They should stand on the whisk without falling. 6. Gently fold the egg whites into the mascarpone and yolk mixture using upward motions. This helps keep the cream airy. 7. Add the almond extract to the cream to taste. A little goes a long way; don’t add too much at once. 8. Now assemble: quickly dip each ladyfinger into the cooled coffee (don’t soak them too long, or they will get too soggy). 9. Place a layer of ladyfingers in a suitable dish or tray. 10. Spread half of the mascarpone cream over the ladyfingers. 11. Add a second layer of ladyfingers dipped in coffee. 12. Top with the remaining cream and smooth it out. 13. Dust cocoa powder over the entire surface just before serving or after it has chilled. 14. Refrigerate the tiramisu for at least a few hours. It’s best sliced and eaten after it has been in the fridge overnight. Why I Make This Recipe Often This tiramisu is quick, requires no baking, and has few ingredients. The cream is airy, the ladyfingers absorb just the right amount of coffee, and the almond flavor is subtle. If you need a dessert that keeps well in the fridge and won’t dry out, it’s a great choice. Tips and Variations Tips Use strong, unsweetened coffee. Don’t soak the ladyfingers too long, as they will fall apart. If you want a more stable cream, keep the ingredients cold and don’t overbeat the cream after adding the mascarpone. Sift the cocoa right before serving; otherwise, the cream may absorb the powder, and the appearance won’t be as nice. Substitutions If you don’t have almond extract, you can use a splash of vanilla extract or omit it entirely. However, almond extract slightly changes the flavor from the usual tiramisu. Ladyfingers cannot be replaced with regular cookies if you want the specific texture. Variations You can adjust the amount of coffee depending on how soaked you want your tiramisu. If you want something stronger, add a splash of liqueur to the coffee (though this isn't in the basic recipe). Don’t add extra layers or fruit, as they aren’t part of the classic recipe here. Serving Ideas Slice with a thin knife dipped in water to prevent sticking. It’s great on its own or with extra cocoa powder when served. Frequently Asked Questions How long should tiramisu chill in the fridge? Ideally overnight, but a minimum of 3-4 hours. During this time, the ladyfingers will soften enough, and the cream will stabilize. Can pasteurized eggs be used? Yes, if you have access to them, pasteurized eggs are a good option, especially if you’re concerned about consuming raw eggs. What if I don’t have mascarpone? Mascarpone is essential for the texture and flavor. Other cheeses won’t work the same, and I don’t recommend substitutions for this recipe. What type of coffee should I use? A strong, classic coffee without sugar. Espresso or filter coffee is fine, as long as it has a strong flavor. Can tiramisu be frozen? I don’t recommend freezing, as the texture of the cream changes upon thawing. Nutritional Values Approximately, one serving (out of 10) has about 350-400 kcal. Most of the calories come from mascarpone and sugar. Macros (approximate): 30 g carbohydrates, 7 g protein, 23 g fat per serving. Values vary based on the thickness of the cream layer and how much sugar you actually use. Storage and Reheating Tiramisu keeps well in the fridge, covered, for up to 3 days. Reheating is not recommended. It’s best served cold, straight from the fridge. If left too long, the ladyfingers become too soft, and the cream may separate, but the texture remains stable for the first two days.

Category: Dessert Author: Lacramioara K. Views: 1 Date: 06.10.2024

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