Tiramisu, the original recipe

Name: Tiramisu, the original recipe
Ingredients: 400 g ladyfingers; 500 g mascarpone; 200 g Hulala whipping cream; 4 eggs; 4 tablespoons sugar; 1/8 teaspoon salt; 600 ml coffee; 15 g cocoa

Dessert - Tiramisu, the original recipe by Otilia N. - Recipia

Tiramisu, made according to the original recipe, has two layers of ladyfingers soaked in coffee, with plenty of mascarpone cream between them. The beaten egg whites make the cream light, while the cocoa on top leaves a thin, slightly bitter layer. My husband likes it with lots of cream, and I serve it cut straight from the dish. Prep: 30 minutes. Cook: 0 minutes. Rest: at least 2 hours. Total time: at least 150 minutes. Servings: 10. Approximately 470 kcal and 9 g protein per serving.

Ingredients

400 g ladyfingers
500 g mascarpone
200 g Hulala whipping cream
4 eggs
4 tablespoons sugar
1/8 teaspoon salt
600 ml coffee
15 g cocoa

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1/8 teaspoon of salt, then gradually add 4 tablespoons of sugar and beat until you have stiff peaks. 2. Beat the egg yolks until they double in volume and turn pale. Slowly fold them into the meringue with a spatula. 3. Beat the Hulala whipping cream separately, then beat the mascarpone. Fold the whipped cream into the mascarpone with a spatula. 4. Gradually add the egg mixture to the mascarpone and cream mixture. Stir gently until smooth. 5. Pour the cooled coffee into a shallow dish. Dip the ladyfingers and arrange a layer in a baking dish, or divide them between two dishes. Spread half the cream on top, then repeat with the remaining ladyfingers and cream. 6. Dust with 15 g of cocoa and refrigerate for at least 2 hours before serving. You can also keep it chilled until the next day.

Notes

You can swap the ladyfingers for 400 g of gluten-free ladyfingers; the regular version contains gluten, dairy and eggs. I serve it with a short espresso. Cover the dish and keep it in the fridge for up to 3 days; you can also make the dessert a day ahead. Let the coffee cool completely before dipping the ladyfingers, so they don't get too soft. Choose plain, full-fat mascarpone, not a spread, which can make the mixture softer. The cream needs to be whipped until firm before you fold it in, then mixed gently with a spatula.