Tiramisù (The hard way)

Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. This recipe requires several bowls and a couple mixing techniques.

1.

Ingredients for Savoiardi Biscuits (LadyFingers):

100g sugar + 50g sugar

170g yolk

150g egg whites

30g starch

50g flour

1 tsp Vanilla

Use a pastry bag with smooth nozzle 14cm

For the sprinkle: vanilla; powdered sugar; caster sugar (as much as you need)

PREPARATION

Put a cleaned empty bowl in freezer.

Mix on high speed sugar + yolk eggs + vanilla.

Whip the egg whites in another bowl. Than add the sugar little by little.

Mix the flour with starch. Sieve it twice.

Slowly mix the egg whites in to the yolk cream. Mix from bottom to top. Than add little by little the flour with starch.

In a baking tray give the shape to ladyfinger. (10cm long)

Mix the two tipe of sugar with vanilla and than sprinkle the biscuits.

Bake them in a preheated oven at 200C for 10’ the door of the stove should be slightly open. (Put an aluminum ball to keep the door slightly open).

2.

Ingredients for the pastry cream:

250g whole milk

100g yolk

zest of half lemon

100g sugar

1 tsp vanilla

25g rice starch or white flour.

PREPARATION

Pour the milk into the pot

Add the lemon zest & vanilla. Bring the milk to a boil.

In a bowl mix the sugar with starch. Add the yolks. Keep mixing.

Once the milk starts to boil, throw it in the bowl where we beated the egg yolks.

Pour the mix in bagnoMaria. Stir it quickly until the mixture becomes creamy. Take the bowl out of the freezer. Pour the cream in the bowl and mix it quickly. In that way we can get a shiny cream. Sprinkle with sugar and place it in the freezer at 4 degrees for 10 '.

3.

COFFEE WATER Espresso-Dipped Ladyfingers

100g espresso coffee

100g water

100g sugar

Boil the water with sugar. Pour it in the coffee. Mix it and let it cool in the fridge.

4.

Preparation of the custard (Mascarpone Cream)

Ingredients:

400gr fresh cream

400gr the cream we prepared above (pastry cream)

30g boiling water

400 mascarpone

6g jelly powder

Preparation:

Mix the jelly powder in to the boiling water.

In a bowl whip mascarpone. Add the fresh cream. Keep mixing. Add the pastry cream. Fold it gently. Add jelly liquid and finally add the rest of the fresh cream. The cream must be smooth and light.

5.

Dip and wet very quick LadyFingers back and fourth in the espresso mixture. Line dipped ladyfingers in bottom of pan. Arrange dipped ladyfingers in the baking pan to make one solid layer.

Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.

Dip and layer remaining ladyfingers.

Top with remaining cream mixture, then chill for for 2-3 hours.

Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder.

✅Bon Appetite🍀😋