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 avoir Tiramisu using 6 ingrédients et 7 pas. Voici comment réussir que.

Ingrédients de Tiramisu

Vous avez besoin 6 de œufs.
Vous avez besoin 500 de grammes de mascarpone.
C'est 100 de grammes de sucre.
C'est 36 de biscuits cuillère.
Vous avez besoin 300 ml de café fort froid ou 6 expressos.
Préparez de Cacao amer en poudre.

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. This is a great make ahead dessert and perfect for entertaining!

Tiramisu instructions

Séparez les blancs des jaunes d’œufs..
Mélangez le sucre et les jaunes d’œufs jusqu’à ce que le mélange blanchisse..
Ajoutez-y le mascarpone et bien mélanger jusqu’à avoir un mélange lisse..
Montez les blancs d’œufs en neige et les incorporez délicatement à la préparation mascarpone/jaunes d’œufs /sucre..
Disposez les biscuits imbibés de café dans un plat et recouvrez de la préparation. Répétez l’opération une fois..
Mettre au réfrigérateur au moins 12 heures..
Saupoudrez de cacao avant de servir!.

Heat to boiling over medium heat, stirring constantly; reduce heat to low. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth. 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. When I saw all the other Tiramisu recipes posted, I was hesitant to add my one.