Stracciatella tiramisu dessert
Stracciatella tiramisu dessert is made with ladyfingers soaked in coffee, a mascarpone cream, whipped cream and egg yolks. This tiramisu comes out with soft layers and a thick cream, and the ground cappuccino truffles on top bring the taste of coffee. I take the mascarpone still cold from the fridge, because that way the cream stays firmer. Preparation: 20 minutes. Cooking: 0 minutes. Resting: 240 minutes. Total time: 260 minutes. Servings: 8. About 680 kcal and 10 g protein per serving.
Ingredients
- 400 g ladyfingers
- 500 ml coffee (cooled)
- 500 g mascarpone
- 200 ml whipping cream
- 2 egg yolks
- 20 cappuccino truffles
Preparation
1. Make the coffee ahead, 500 ml, and let it cool completely. 2. Whip the cream (200 ml) until it forms soft peaks. 3. Add the mascarpone (500 g) and the 2 egg yolks and stir until smooth. 4. Grind the cappuccino truffles in the food processor and add about three quarters of them to the cream. Mix well. 5. Pour the coffee into a fairly long dish, in a 2 cm layer. Dip each ladyfinger quickly in the coffee and place it in the dish. 6. Repeat with half of the ladyfingers (200 g), adding more coffee if needed. 7. Spread more than half of the cream over the ladyfingers. 8. Top with the second half of the ladyfingers (200 g), also dipped in coffee. Pour the rest of the cream and level it. Sprinkle a quarter of the ground truffles on top. 9. Refrigerate for at least 4 hours, or better overnight.
Notes
Serve cold, with a black coffee on the side. Covered in the fridge, it keeps for up to 3 days. If you don't want raw egg yolks, beat the mascarpone with the whipped cream and 30 g icing sugar until smooth. The dessert contains gluten from the ladyfingers, and milk and eggs from the cream, so it is not suitable for people who avoid these foods. Dip the ladyfingers in the coffee for only a few seconds, otherwise they soak through and break apart in the dish. Truffles are easier to grind when they are well chilled. If they stick in the food processor, switch it off and separate them with a spoon before adding them to the cream.
Frequently asked questions
What if the cream turns watery?
The mascarpone must be very cold, and the whipped cream only beaten until it forms soft peaks, not until it turns liquid. If it still turns watery, put the cream in the fridge for 30 minutes before spreading it over the ladyfingers.
Which ladyfingers work best?
Dry ladyfingers, the savoiardi type, work best, because they keep their shape after soaking. The soft packaged ones break down quickly in the coffee.
What can I use instead of the cappuccino truffles?
You can grind 200 g dark chocolate mixed with a teaspoon of instant coffee in the food processor. You get a powder just as fine, and you can sprinkle it on top the same way.
Can I make it with instant coffee?
Yes, dissolve 2 tablespoons of instant coffee in 500 ml hot water and let it cool completely. It needs to be strong, otherwise the coffee taste gets lost in the cream.
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