Tiramisu recipe with whipped cream

Name: Tiramisu recipe with whipped cream - Olga H.
Ingredients: 1 kg mascarpone; 8 egg yolks; 200g sugar; 1 box of liquid cream Meggle (500 ml); 450 g savoiardi (1 package) + an additional bag from the second; espresso coffee (2 cups); Jamaican rum (150 ml); 2 packets of vanilla sugar; cocoa for decoration; nutella for the last layer; whole grain chocolate cereal (I didnt have nuts or walnuts).

Desert - Tiramisu recipe with whipped cream by Olga H. - Recipia

Tiramisu, a renowned Italian dessert, is a perfect combination of coffee, mascarpone cream, and savoiardi biscuits, with an unmistakable flavor. The original recipe remains a subject of dispute, but today I propose an innovative version with Jamaican rum, which will add a touch of exoticism and transform each serving into a unique experience. This tiramisu cake with Jamaican rum is perfect for any festive meal, bringing an extra touch of refinement and flavor. To prepare this delicious dessert, you need the following ingredients: 400 g of savoiardi biscuits, 500 g of mascarpone, 4 fresh eggs, 100 g of sugar, 1 cup of strong coffee, 100 ml of Jamaican rum, 2 tablespoons of cocoa powder, and a pinch of salt. Start by preparing the coffee, letting it cool slightly, and mixing it with the Jamaican rum to enhance its flavor. In a large bowl, separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until you achieve a firm foam, and in another bowl, beat the yolks with the sugar until they become a homogeneous and light-colored cream. Add mascarpone over the yolk mixture and gently mix with a spatula to obtain a smooth cream. Gradually incorporate the egg white foam, being careful not to destroy it, in order to maintain the aeration of the composition. Now, it's time to assemble the tiramisu. Quickly dip the savoiardi biscuits in the coffee and rum mixture, making sure they soak but do not become too soft. Place a layer of biscuits at the bottom of a cake pan, followed by a generous layer of mascarpone cream. Continue this process, alternating layers of biscuits and cream, until you finish the ingredients, having the last layer of cream. After you finish assembling, cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours, but ideally, leave it overnight. This way, the flavors will combine perfectly, and the texture will become even creamier. Before serving, sprinkle cocoa powder on top to add a hint of bitterness that will superbly contrast with the sweetness of the cream. Each slice of tiramisu with Jamaican rum will bring a smile to the faces of those who taste it, turning any festive meal into a memorable moment. Enjoy it alongside a glass of coffee or a glass of sweet wine and savor the true essence of this delicious dessert!

Preparation

I whipped the cream, separately I beat the egg yolks with sugar well until it became a thick paste, and I mixed the mascarpone until it loosened. Then I combined them. I poured the rum into the coffee, prepared the tray (I put plastic on the bottom and sides of a Jena tray) and started assembling. I put cream on the bottom of the tray, soaked ladyfingers, then cream (about 3 layers), and finished with ladyfingers. On top, I added Nutella and sprinkled cereal. It sat for about 19 hours. The recipe proposed by Alinacos. The Tiramisu cake can be prepared for holidays, but it must be left in the refrigerator for 2 hours before serving.