Tiramisu recipe with coffee
Tiramisu with Ness - An Italian Delight with a Touch of Originality
Total preparation time: 20 minutes
Cooling time: 6 hours (ideally 12 hours)
Number of servings: 10
Tiramisu is a dessert that has won the hearts of many sweet lovers due to its creamy texture and inviting flavors. This Ness tiramisu recipe brings a personal touch, using instant coffee to create a delicious syrup that will turn every bite into an unforgettable experience.
Ingredients:
For the egg yolk cream:
- 7 egg yolks
- 200 g sugar
- 5 tablespoons Lacrima lui Ovidiu wine (or alternatively, Marsala wine)
- 250 g mascarpone cream
For the whipped cream:
- 500 ml vegetable whipped cream (like Hulala)
- 4 tablespoons sour cream (20% fat)
For the ladyfinger syrup:
- 2 cups of Ness (about 500 ml), prepared to taste with sugar
- 2 tablespoons rum essence
For assembly:
- Approximately 48 ladyfingers
- Cocoa or Ness for decoration
Step by step:
1. Preparing the egg yolk cream: In a heat-resistant bowl, add the 7 egg yolks and 200 g sugar. Place the bowl over a steam bath on medium heat. Stir constantly for about 10 minutes until the mixture becomes frothy and starts to thicken. Now is the time to add the Lacrima lui Ovidiu wine. Continue stirring for another 2-3 minutes, ensuring the ingredients are well combined.
2. Preparing the whipped cream: In another bowl, start whipping the vegetable cream. When it begins to thicken, add the 4 tablespoons of sour cream. This will help stabilize the whipped cream, giving it a firmer texture. Continue whipping until the cream becomes stiff and airy.
3. Combining the creams: Allow the egg yolk cream to cool slightly, then add the 250 g of mascarpone cream. Gently mix to avoid deflating the whipped cream. Gradually fold in the whipped cream, stirring gently with a spatula until the mixture is homogeneous.
4. Preparing the ladyfinger syrup: In a bowl, prepare the Ness according to your preferences. Add sugar to taste and rum essence. Mix well until the sugar completely dissolves.
5. Assembling the tiramisu: In a baking dish of about 30 cm x 20 cm, start placing the ladyfingers. Dip each ladyfinger in the Ness syrup, making sure they are well soaked but not left too long to avoid becoming overly soggy. Place a first layer of ladyfingers in the dish. On top of these, add half of the prepared cream, smoothing it with a spatula. Then, add another layer of ladyfingers, followed by the remaining cream.
6. Finishing: Sprinkle a layer of cocoa or Ness on top of the tiramisu for a decorative and flavorful touch. Cover the dish with plastic wrap and let the tiramisu chill for at least 6 hours, but ideally overnight. This cooling time will allow the flavors to develop and the texture to set.
Serving suggestions:
The Ness tiramisu is delicious served plain, but you can also add some fresh fruits like strawberries or raspberries for a nice contrast of flavors. Additionally, a cup of freshly brewed coffee or a sweet wine can perfectly complement this dessert.
Tips and tricks:
- Do not overdo the soaking time of the ladyfingers in the syrup; a dip of 1-2 seconds is ideal to avoid a too wet consistency.
- If you want a more intense flavor, add a teaspoon of instant coffee to the egg yolk cream before adding the mascarpone.
- Use a spatula or a wide-bladed knife to smooth the cream for a pleasant appearance when cutting.
Nutritional information (per serving):
Calories: approximately 350 kcal
Proteins: 5 g
Carbohydrates: 30 g
Fats: 25 g
Frequently asked questions:
1. Can I use another type of wine?
Yes, if you do not have Lacrima lui Ovidiu wine, you can use Marsala wine or even a sweet dessert wine.
2. Is the tiramisu suitable for vegans?
You can adapt the recipe using vegan ingredients like vegetable whipped cream, tofu, or plant-based mascarpone, but the taste will be different.
3. Can I make tiramisu without alcohol?
Of course! You can omit the wine and add more Ness or a fruit syrup for flavor.
This Ness tiramisu recipe is not only a delicious way to end a meal but also an opportunity to create pleasant memories in the kitchen. Whether cooking with loved ones or alone, each step will bring you closer to the perfection of this classic dessert, but with a personal touch. Enjoy every bite!
Ingredients: 7 egg yolks, 200 g sugar, 250 g Mascarpone, 5 tablespoons of Lacrima lui Ovidiu wine (the original recipe calls for Marsala wine for cooking), 500 ml vegetable whipped cream (Hulala), 4 tablespoons sour cream, approximately 48 ladyfingers, a tray of about 30 cm x 20 cm. Syrup for ladyfingers: 2 cups of coffee (around 500 ml) made to taste with sugar, to which we add vanilla essence (2).
