TRADITIONAL TIRAMISÙ
Pure indulgence.De la
Portions 8 people
Print Recipe
Ingredients
- 500 g of mascarpone
- 4 eggs white and yellow separated
- 100 g powdered sugar
- 200 g lady finger biscuit (handmade or store-bought)
- 1 teaspoon of soluble coffee for the cream
- 2 teaspoon of soluble coffee to soak the cookies
- 1 tablespoon coco powder for dressing
- 1 bowl of milk lukewarm
- amaretto (or rum)
Instructions
- Beat the egg yolks with the sugar and rum.
- Add the mascarpone.
- In a very small amount of hot water (about 1 ml), dissolve 1 teaspoon of instant coffee. Add it to the mascarpone cream.
- Beat the egg whites until stiff. Gently fold them into the cream. Set aside.
- In a bowl with the warmed milk, dilute 2 tbsp. coffee and 1 tbsp. cocoa.
- Now you will soak the ladyfinger cookies with the milk/coffee/cocoa mixture. Dip the cookies in the mixture and take them out immediately. If you let them soak more they will become completely crumbly, besides bringing the liquid to the cream that will make it softer and it may lose its consistency.
- Place your cookies in the bottom of the dish you have chosen, covering the entire surface.
- Then pour cream until the surface of the cookies is completely covered.
- Repeat the process, alternating layers of cookies and mascarpone cream until all are finished. As for the cookies in the layers, I don't cover the entire surface with them because I think it's too much. I space them out and spread them evenly. However, if you like it, you can make complete layers.
- Put it in the refrigerator for at least 4 hours (I usually prepare it the day before).
- Sprinkle it all over with cocoa before serving.