ahhhh…. i used to hate this kind of dessert, until someone from Greece a great pastry chef, convinced me to try his Tiramisu recipe saying that would change my mind about it, and that’s actually true! it did changed my mind, not only on the Tiramisu but also about the taste of coffee in general…
Serving: 8 Persons
Preparation and Cook time: 5 hrs
Fats: 43.7 g
Protein: 6.5 g
|Egg White||3 Eggs|
|Egg Yolk||6 Eggs|
|Sugar||3 + 3 Tablespoon|
|Mascarpone Cheese||230 g|
|Freshly Pulled Espresso||1 Cup|
|Cocoa Powder||For Dusting on top|
1- Lets Make a Snow.
- Whip the Egg White with 3 Tablespoon of Sugar with a hand mixer for about 3-5 min or till it get white stiff.
2- Whip that Egg Yolk.
- In another bowl, whip the Egg Yolk with the remaining 3 Tablespoons of Sugar with a hand mixer for about 2-3 min till you find the Egg Yolk changes to a pale yellow color.
3- A Mascarpone to the Yolk.
- Add the Mascarpone Cheese to the paled yellow colored Egg Yolk and mix it until combined.
4- Time to combine!.
- Fold the Egg White into the Egg Yolk mixture .
5- Coffee Break….
- Prepare your Espresso in a container on a room temperature.
6- Dip them Ladies to the Coffee.
- Dip each Ladyfinger to the coffee for 1 second.
- Place into the bottom of the ramekins.
Note!: Don’t let the Ladyfinger soak too much in the coffee, that will make it falls apart, just a quick dip to absorb the coffee flavor.
7- Spread over the Ladies.
- Once you are done arranging the Ladyfingers to the ramekins, spread a bit of the mixture over it just to cover it up.
8- Repeat step 6 over step 7.
- Again arrange another layer of the soaked Ladyfingers, and spread some mixture on the top.
9- Cover and Fridge.
- Cover the ramekins with a plastic wrap and let it fridge for up to 4-6 hours.
10- Now its Tiramisu!
- Dust a Cocoa Powder on the top.
- Serve it cold.