Tiramisú EN

Airy and fresh, the best tiramisu is made by Giuditta, my Italian friend!!

I pasteurize the eggs making the cream and the meringue in Bain Marie. I put Amaretto liquor in the coffee to bathe the ladyfingers to give them aroma and heavy cream  in the cream cheese to make it fluffier.

Favorite summer dessert !!

Ingredients:

300-350gr ladyfingers

450ml strong espresso or filtered coffee warm

1/4 cup amaretto liqueur

500gr mascarpone cheese

4 large eggs

110gr of sugar

1 teaspoon vanilla extract

200gr heavy cream

Unsweetened cocoa powder

Whisk the heavy cream lightly and store it in the fridge.

Put half of the sugar with the yolks in a bain-marie, [a pot of water (which we do not want to boil) and on top another pot or metal bowl with the ingredients we want to cook at low temperature] and stir with a whisk until well warm the bowl, melt the sugar and thicken the cream. The eggs are pasteurized at 60-63°C and we can use a thermometer to make it sure, but it is enough that the bowl heats up well. 

Remove from the heat and  beat it well so that the mixture cools down and becomes fluffy.

In the blender, beat the mascarpone until fluffy. Add the yolks with the sugar and beat to get a fluffy mixture.

Put the egg whites with the rest of the sugar in a bain-marie, stirring slightly with a whisk. The mixture should reach 60-63°C but it is fine if the bowl is heated well.

Remove from the heat, add the vanilla extract and beat until you get a meringue and to cool it.

First incorporate the whipped cream into the cream cheese mixture with gentle movements and continue with the meringue.

Add the liquor to the warm coffee and stir.

Quickly dip the ladyfingers in the coffee and place them in a 24x32cm pyrex.

Spread half of the cream cheese mixture on top of the ladyfingers.

Put a layer of ladyfingers dipped in coffee.

Spread the rest of the cream cheese over the sponge cakes and sift the cocoa on top.

Put the dessert in the refrigerator for at least 4 hours.