Tiramisu, original recipe

Name: Tiramisu, original recipe
Ingredients: 400 g ladyfingers; 250 g mascarpone; 250 g whipped cream; 5 egg yolks; 100 g sugar; 2 tablespoons coffee liqueur; 500 ml brewed coffee; 25 g sugar for the coffee; 7 g cocoa

Dessert - Tiramisu, original recipe by Marcela K. - Recipia

Tiramisu, the original recipe, has ladyfingers dipped in coffee with liqueur and an airy cream of mascarpone, egg yolks and whipped cream. I started with Jamila’s version and changed it a little; the coffee liqueur stays uncooked in the cream. I serve it with a short espresso. Preparation: 25 minutes. Cooking: 0 minutes. Resting: 4 hours. Total time: 4 hours and 25 minutes. Servings: 8. Approximately 560 kcal and 9 g protein per serving.

Ingredients

400 g ladyfingers
250 g mascarpone
250 g whipped cream
5 egg yolks
100 g sugar
2 tablespoons coffee liqueur
500 ml brewed coffee
25 g sugar for the coffee
7 g cocoa

Preparation

1. Let the sweetened coffee cool completely. Separate the egg yolks and beat them with 100 g sugar and the coffee liqueur until pale. 2. Add the mascarpone, brought to room temperature, and mix gently, just until you have a smooth cream. 3. Fold in the whipped cream with a spatula, mixing gently. 4. Arrange a layer of ladyfingers briefly dipped in coffee in a dish. Spread half the cream over them, add another layer of dipped ladyfingers and cover with the remaining cream. 5. Dust the whole surface with cocoa and refrigerate the dessert for 4 hours, until the cream sets.

Notes

For a gluten-free version, you can use 400 g gluten-free ladyfingers; the cream contains dairy and eggs. Dry, firm ladyfingers hold up better to dipping than soft ones. If they are already soft, just touch them very briefly to the coffee. Keep the dessert covered in the refrigerator and eat it within 3 days. The liqueur goes uncooked into the cream; for an alcohol-free version, replace the 2 tablespoons with 2 tablespoons cold, strong coffee. Full-fat mascarpone has the right texture for a cream that holds between the layers.

Frequently asked questions

Why is the cream too soft?

The whipped cream needs to be whipped well before you fold it in, and the mascarpone should not be overmixed. Chill the dessert for at least 4 hours before cutting it.

How long should I dip the ladyfingers?

Hold each ladyfinger in the coffee for about one second on each side. If they are soft straight from the packet, just touch them to the coffee.

Can I use instant coffee?

Yes. Dissolve 2 teaspoons of instant coffee in 500 ml hot water, then let it cool before using.

Can I use cream cheese instead of mascarpone?

You can use 250 g plain cream cheese, without herbs. The cream will taste tangier and may turn out denser.

Can I use sponge cake instead of ladyfingers?

Yes, cut 400 g sponge cake into strips and dip them very quickly. Slices that are too thin may break when you lift them out of the coffee.