Tiramisu recipe by Mire

Name: Tiramisu recipe by Mire - Matilda G.
Ingredients: Tiramisu original recipe 500 g mascarpone fine Delaco 500 g ladyfingers 1 whipped cream 250 g 5 egg yolks 300 g powdered sugar coffee

Dessert - Tiramisu recipe by Mire by Matilda G. - Recipia

One day I felt the need for a quick, no-bake dessert, and I remembered tiramisu from the recipe my mother used to make when I was little. It’s not the original version, but it’s very practical and has the flavor I always expect from tiramisu: coffee, fine cream, and well-soaked ladyfingers. The recipe doesn’t require complicated ingredients and yields quite a lot. Quick Info Total time: about 40-50 minutes, plus cooling time Preparation time: 35-40 minutes Cooking time: only for the cream in a double boiler, 8-10 minutes Servings: 10-12, depending on the size of the dish Difficulty: easy to medium Recipe type: no-bake dessert, suitable for family or guests Ingredients 500 g mascarpone (I used Mascarpone Ceva Fin Delaco) 500 g ladyfingers 250 g liquid cream 5 egg yolks 300 g powdered sugar coffee (for soaking the ladyfingers, regular coffee can be used, not instant) Preparation steps 1. Separate the egg yolks and place them in a heat-resistant bowl (like Pyrex). 2. Set the bowl with the yolks over a pot with a little boiling water, making sure the bottom of the bowl doesn’t touch the water (double boiler). Add the powdered sugar over the yolks. 3. Stir continuously with a wooden spoon or whisk until the mixture becomes creamy and thickens slightly. You should no longer feel any sugar granules. Remove from heat and let the cream cool completely at room temperature. 4. In a separate bowl, whip the liquid cream with a mixer until it thickens. Don’t overbeat it, or it will turn into butter. 5. Once the yolk cream has cooled, add it to the whipped cream. Mix gently with the mixer or by hand until it becomes homogeneous. 6. Add the mascarpone to the mixture of whipped cream and yolks. Mix again until you achieve a smooth cream without lumps. 7. Brew the coffee (you can use filter coffee or stovetop coffee, depending on what you have). Let the coffee cool slightly. 8. Dip the ladyfingers one by one into the coffee. Don’t soak them too long, as they absorb quickly and can break. 9. Arrange a layer of ladyfingers in the prepared dish (it can be Pyrex or any rectangular dish). 10. Spread a layer of cream over the ladyfingers, smoothing it with a spatula or the back of a spoon. 11. Continue alternating layers of soaked ladyfingers and cream until you finish all the ingredients. Normally, you should have two layers of ladyfingers and two layers of cream. 12. Finally, level the last layer of cream. Dust cocoa or cappuccino powder on top using a small sieve. 13. Place the dish in the refrigerator for a few hours, preferably overnight, to allow the flavors to meld and the cream to set. Why I make this recipe often Because it doesn’t require baking and the ingredients are easy to find. I can make several portions at once, and it keeps well in the fridge. The cream is dense, and the coffee flavor is not overwhelming. It’s also great for warmer days. Tips and variations Tips - Let the yolk cream cool completely before mixing it with the whipped cream and mascarpone. - The ladyfingers soak quickly in coffee, just a moment on each side. - Use a spatula to spread the cream as evenly as possible. Substitutions - If you can’t find liquid cream, you can use whipped cream, but the texture will be slightly different. - Ladyfingers cannot be replaced with regular cookies, as they do not have the same texture. Variations - You can add a little coffee liqueur or Amaretto to the coffee if you prefer. - Sometimes I sprinkle a little grated chocolate between layers, but that’s not part of the original recipe. Serving ideas - Tiramisu is served cold, straight from the fridge. - If you want fixed portions, you can make the dessert in individual cups. Frequently asked questions 1. Can I use instant coffee? Yes, but the flavor won’t be as aromatic as with traditional coffee. 2. Do I need to use very fresh eggs? It’s advisable, especially for the yolks, but since they are cooked in a double boiler, the risk is much lower than with a raw cream. 3. What if the cream seems too soft? Usually, after resting in the fridge for a few hours, the cream will firm up. If it’s still soft, make sure you whipped the cream enough and didn’t incorporate the mascarpone while the yolks were warm. 4. Can I freeze tiramisu? I don’t recommend it, as the texture of the cream and ladyfingers changes and it won’t have the same consistency after thawing. Nutritional values Approximately, a serving of tiramisu (if you divide the dish into 12 pieces) has about 350-400 kcal. Macros: 8 g protein, 40-45 g carbohydrates, 18-20 g fats. These are just approximate values and can vary depending on the brands of ingredients used. Storage and reheating Tiramisu can be stored covered in the refrigerator for up to 3 days. It should not be reheated. The longer it sits, the softer the ladyfingers become, but the taste remains good. If exposed to air for too long, it may absorb odors from the fridge, so it’s best to cover it well.

Tiramisu recipe by Mire

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