Today I want to share with you a classic Italian dessert: the Tiramisu.
I think that everybody around the world today knows Tiramisu and I haven’t met someone yet that doesn’t love it.
This recipe is the homemade version and it’s very easy: the important thing to remember is to use very fresh and organic eggs because they will stay raw.
If you don’t want to use raw eggs you can prepare a Pate à bombe (as I always do) that basically is a way to pasteurise the eggs so they will be safe to eat. If you want to try it I will leave the recipe in the notes below the post.
- caster sugar: 200 grams
- mascarpone at room temperature: 500 grams
- egg yolks organic, at room temperature: 6
- savoiardi (lady fingers): 400 grams
- strong coffee: 6 cups (about 300 ml)
- Rum: 4 tbsp
- cocoa powder
- Put the egg yolks and the sugar in a big bowl and whisk with an electric mixer until pale and fluffy, then add the mascarpone a table spoon at a time and combine using a rubber spatula.
- Prepare a serving dish of about 20x20 cm and 4 cm deep.Pour the coffee and the Rum in a shallow dish and dip the savoiardi one at a time quickly, otherwise they will be soggy.
- Arrange a layer of them into the serving dish and spread over some of the mascarpone cream. Dust with cocoa powder, then repeat until you'll finish all the ingredients.
- Cover with aluminium foil and chill for at least 2 hours before serving.
Pate à bombe 90 grams egg yolks (about 5) 170 gram caster sugar 50 grams water Method Place the egg yolks in the bowl of a stand mixer with the whisk attachment and beat until pale and fluffy. Meanwhile put the sugar with the water into a heavy bottomed saucepan and bring to 121°C (use a candy thermometer), then slowly pour the syrup over the egg yolks while whisking and continue until the mixture will be completely cold. Now you can follow the instructions of the recipe above adding the mascarpone.