Tiramisu recipe
To prepare a refined and tasty dessert, we start by making a very strong coffee. We use between 3 and 4 cups of water, which we bring to a boil, then add the ground coffee. We let it steep for a few minutes, then strain it and let it cool completely. This intense coffee will provide a deep flavor to our dessert.
In a large bowl, we will take care of the egg yolks, which we will beat with 14 tablespoons of sugar. It is important to beat them very well for about 15 minutes until the mixture becomes whitish and the sugar is completely dissolved. This step is essential to achieve an airy texture for the cream. Once we have achieved a homogeneous and creamy consistency, we add the box of mascarpone, followed by the cream. We continue to beat the mixture until it becomes frothy and homogeneous.
The next step is to add the gelatin, which has been pre-activated according to the instructions on the package. This will help the cream to be firmer and hold its shape. We mix well to ensure that the gelatin is evenly distributed. Separately, in another bowl, we will whip the cream until it becomes firm. We gradually add it to the mascarpone and egg yolk mixture, carefully mixing to avoid losing the incorporated air. Finally, the egg whites are whipped with 5 tablespoons of sugar until they become shiny and firm. We add these whipped egg whites to our cream, mixing with a spatula, with gentle movements from top to bottom.
Once the cream is ready, we let it cool in the refrigerator while we prepare the ladyfingers. In the cooled coffee, we add the rum essence, which will bring a delicious flavor to our dessert. The ladyfingers are lightly soaked in coffee, ensuring they do not become too soft. We arrange the ladyfingers on a large tray, measuring 40x27x7 cm, in two layers. Over the first layer of ladyfingers, we pour half of the prepared cream, leveling it well. Then, we add another layer of ladyfingers and finally the remaining cream. We cover the tray with plastic wrap and refrigerate it for 3-4 hours to set well.
When the dessert is ready, we take it out of the refrigerator and sprinkle cocoa powder on top, using a tea strainer for an even effect. This last detail will give an elegant appearance and an extra flavor. Our tiramisu is now ready to be enjoyed, a perfect blend of coffee flavor and creamy texture, a true delight for the taste buds.
Ingredients: 6 eggs 19 tablespoons sugar 1 can mascarpone 1 can Hulala 500ml liquid whipped cream 1 scoop sour cream 900g fat 20% 2 sachets coffee gelatine 10-15 teaspoons rum essence peaches 60 pieces cocoa
