Tiramisu. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese. Tiramisu (from the Italian language, spelled tiramisù, [ˌtiramiˈsu], meaning "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.
The filling starts with a zabaglione — which is a fancy name for egg yolks whisked with sugar and marsala wine (or rum, in our case) over a double-boiler until light, pale and foamy.
This zabaglione establishes the flavor of the whole dish.
You'll be amazed how easy it is to make this classic Italian dessert and I promise you'll agree this is the Best Tiramisu you've ever had!
Vous pouvez cuisiner Tiramisu using 7 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Tiramisu
- Vous avez besoin de oeufs.
- Préparez de sucre.
- Vous avez besoin de mascarpone.
- Vous avez besoin de Biscuits cuillères.
- C'est de Café.
- Vous avez besoin de Liqueur d'amande amère.
- C'est de Poudre de cacao.
Make a classic tiramisu with this easy recipe, perfect for everyday baking and occasions. Find more cake and dessert recipes at BBC Good Food. This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth.
Tiramisu instructions
- Fouetter les jaunes avec le sucre. Ajouter le mascarpone petit à petit. Bien mélanger. Ajouter les blancs TRES FERMES et remuer délicatement (attention : le secret d'un tiramisu réussi c'est les blancs en neige. Penser à les sortir du frigo à l'avance).
- Faire du café plus ou moins fort selon le résultat voulu. Ajouter une cuillère à café de liqueur. Tremper rapidement les biscuits dans le café et faire un premier étage.
- Verser la crème pour bien recouvrir les biscuits. Faire un deuxième étage de biscuits. Recouvrir avec le reste de crème. Finir en saupoudrant de cacao. Mettre au frais au moins une nuit. Super bon !.
It will look a bit "lumpy", being the egg whites, which means your cream mixture is lovely and light. The "lumps" smooth out when you spread the cream, and also while resting overnight. This dish is inspired by trifle and tiramisu, taking some of the best elements of each. When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine.