Tiramisu original recipe

Name: Tiramisu original recipe - Silvia B.
Ingredients: Tiramisu original recipe; 4 egg yolks; a quarter cup powdered sugar; 60 ml milk; 250 g mascarpone (any; but not Romanian as it is not good); 3 egg whites (dont be tempted to add the 4th); 1 package of 200 g ladyfingers; 350 ml bitter coffee; cocoa for dusting on top

Desert - Tiramisu original recipe by Silvia B. - Recipia

To prepare a delicious and elegant mascarpone cream cake with ladyfingers, start by ensuring you have all the ingredients at hand. You will need egg yolks, sugar, milk, mascarpone, egg whites, ladyfingers, and cold coffee, as well as cocoa for decoration. The first step is to take a heat-resistant bowl and whisk the egg yolks with the sugar, mixing them vigorously until you achieve a smooth and fluffy mixture. This step is very important, as the sugar will dissolve in the yolks, contributing to the final consistency of the cream. After the yolks are well mixed with the sugar, add the milk. Then, place the bowl over a double boiler, ensuring it is above a pot of gently boiling water. Stir constantly to prevent lumps from forming and to allow the cream to thicken evenly. The double boiling process will take a few minutes, but patience is key to achieving a smooth and velvety cream. When the cream reaches a thick consistency, remove the bowl from the heat and let it cool. Once the cream has cooled, add the mascarpone directly from the container, mixing well to integrate this creamy ingredient into the mixture. Then, beat the egg whites until stiff peaks form and gently fold them into the mascarpone cream, being careful not to lose the air from the egg whites. Prepare a loaf pan by lining the bottom with plastic wrap. Add a few tablespoons of the cream obtained, spreading it evenly over the bottom of the mold. Then, dip the ladyfingers in cold coffee, being careful not to leave them too long to avoid turning them into mush. Place a layer of ladyfingers over the cream in the pan, followed by a new layer of cream. Repeat this process, alternating between ladyfingers and cream, until you finish the ingredients, ensuring that the last layer is cream. Cover everything with the plastic wrap left at the ends. It is recommended to leave the cake in the refrigerator, preferably overnight, to allow the flavors to blend and set. The next day, remove the wrap and dust with cocoa for an attractive appearance and intense flavor. Invert the cake onto a serving platter and enjoy this refined dessert, perfect for any special occasion. This cake will surely impress with its creamy texture and delicious coffee and mascarpone flavor.

Preparation

My adaptation of the original Tiramisu recipe - whisk the egg yolks with sugar in a heat-resistant bowl. Only after mixing the yolks with sugar can you place the bowl over a double boiler, adding the milk and mixing well. - We add the milk after thoroughly mixing the yolks with sugar - and finally, we mix it over the double boiler - so don't forget, it must be mixed in the bowl, over a pot of boiling water. - When you get that thick cream, let it cool, and when it cools, add the mascarpone directly from its container and fold in the whipped egg whites. - In a loaf pan, place plastic wrap on the bottom (don't forget), then add a few tablespoons of the cream, spread it on the bottom of the loaf pan, then place a layer of ladyfingers soaked in cold coffee, do not soak the ladyfingers too much as they will get mushy, then add another layer of cream, followed by ladyfingers, the last layer will be cream. Cover everything with the remaining plastic wrap. I added 3 layers of ladyfingers, making it large and tall. I forgot to add a few tablespoons of cream at the beginning and again at the end as you can see in the images below. The next day I added 2 square tablespoons of cream over the ladyfingers and then dusted with cocoa - refrigerate for at least 6 hours, it's better to make it a day in advance as everything sets better, then flip the contents onto a platter, remove the wrap, and dust with cocoa.