Original tiramisu recipe, in cups with Something Fine from Delaco

Name: Original tiramisu recipe, in cups with Something Fine from Delaco - Livia C.
Ingredients: Original Tiramisu Recipe 400 g ladyfingers 500 g mascarpone 300 g liquid cream (I used Pilos from Lidl) 4 egg yolks 200 g sugar Amaretto liqueur 250 ml brewed and sweetened coffee; Amaretti for decoration

Dessert - Original tiramisu recipe, in cups with Something Fine from Delaco by Livia C. - Recipia

When I don't have country eggs on hand, I prefer to make tiramisu in cups, slightly adapted. This time I used mascarpone and liquid cream, and for decoration, I sprinkled crushed Amaretti cookies. It's a version I make quite often, especially when I have guests or want something quick, no-bake. Quick info Total time: about 40 minutes, plus cooling Preparation time: 25-30 minutes Cooking time: 15 minutes (for the steamed cream) Servings: 12 medium cups Difficulty: medium Recipe type: dessert in a glass, no-bake Ingredients 400 g ladyfingers 500 g mascarpone 300 g liquid cream (I used Pilos, but any liquid cream works) 4 egg yolks 200 g sugar Amaretto liqueur (to taste) 250 ml brewed coffee, sweetened Amaretti cookies for decoration Preparation method 1. I started with the cream. I put the egg yolks and sugar in a bowl, mixed them well until creamy. I continued to beat them over a steam bath for about 15 minutes, stirring constantly. It's not complicated, just don't leave the cream unattended so it doesn't stick to the pot. 2. After taking the cream off the steam, I let it cool. When it reached room temperature, I added the mascarpone and mixed well, without beating too hard. 3. In another bowl, I whipped the liquid cream until firm. I incorporated the whipped cream into the mascarpone and egg yolk mixture using a spatula, with wide movements. 4. Finally, I added 2-3 tablespoons of Amaretto to the obtained cream. The amount of liqueur depends on personal preference. 5. For the coffee, I brewed 250 ml, sweetened it, and added Amaretto liqueur here as well, to taste. 6. I started assembling the tiramisu in cups. In each cup, I put a spoonful of cream, then halves of ladyfingers quickly soaked (2 seconds) in the coffee with Amaretto, a layer of cream again, ladyfingers, and then finished with a generous layer of cream. 7. I sprinkled crushed Amaretti cookies on top, about three pieces per cup. 8. I left the cups in the fridge for a few hours until the cream set. Why I make this recipe often I like tiramisu in a glass because it's easy to portion, no cutting or arranging at the end. It can be prepared a few hours in advance and kept chilled. I don't need raw eggs, so it's safer. Tips and variations Tips Don't leave the egg yolk cream over steam unattended. The ladyfingers should only be briefly soaked, otherwise, they get too soggy. Add the liqueur to taste, especially if children or people avoiding alcohol will eat it. Substitutions You can use another brand of mascarpone or liquid cream. If you don't have Amaretto, you can use another flavored liqueur (like almond or even a bit of rum). Amaretti cookies can be omitted or you can use a little cocoa for decoration if you don't have them on hand. Variations You can add fresh fruits between layers, such as sliced strawberries. You can change the presentation: you can make it in a large dish or bowl, not just in cups. Serving ideas I always serve it cold, straight from the fridge. If you want something more elegant, garnish with a bit of whipped cream on top, alongside cookies. Frequently asked questions Can I use raw egg whites instead of cream? I chose cream because I don't use raw eggs, but if you want, you can make it with beaten egg whites. It's the classic version, but it's best to use very fresh eggs. What kind of coffee should I use? I use plain, stronger coffee. You can also make filter coffee or espresso, but not instant. It's important to have it cooled and sweetened to taste. How much Amaretto should I put? The liqueur is added to taste. I put 2-3 tablespoons in the cream and a little in the coffee, but you can adjust based on how pronounced you want the almond flavor. Can it be made in advance, a day ahead? Yes, it's actually better to let it sit in the fridge for a few hours, or overnight. The ladyfingers will soak well, and the flavors will combine. How long should the cream be beaten over steam? I kept it for about 15 minutes until it thickened slightly and no longer tastes of raw egg. The time may vary a bit, depending on the heat and pot. Nutritional values Approximately, per cup (out of 12): calories: about 350-400 kcal protein: 5-7 g fat: 22-25 g carbohydrates: 30-35 g These values are approximate and can vary depending on the exact type of mascarpone, cream, or ladyfingers used. The liqueur adds calories, but not significantly per serving. Storage and reheating Tiramisu keeps well in the fridge, covered, for up to 2 days. I do not recommend reheating; it is served cold only. The ladyfingers get softer after a day but do not completely lose their texture. If any is left, it's good the next day, but I do not recommend keeping it longer than that.

Category: Dessert Author: Livia C. Views: 1429 Date: 04.10.2024

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