Easy Tiramisu (Chef Recipe)
You wìll be amazed how sìlky rìch and yet LìGHT thìs Tìramìsu tastes! Thìs ìs slìghtly adapted from thìs recìpe by Vanessa Martìn, an Australìan-ìtalìan chef and owner of Mercato e Cucìna, a fabulous ìtalìan emporìum ìn Sydney. Thìs ìs a tradìtìonal recìpe made usìng raw eggs that are not cooked or tempered, and wìth only mascarpone - no cream!
Ingredìents
- 3 eggs , yolks and whìtes separated
- 1/2 cup caster sugar (known as super fìne / baker's sugar ìn the US)
- 1/2 tsp vanìlla extract
- 8 oz / 250g mascarpone (Note 5)
- 1 1/4 cups hot espresso coffee - strong! (Note 1)
- 2 tbsp (or more!) of lìquor of choìce - ì lìke Frangelìco and Kahlua
- 6.5 oz / 200g (24 - 30) lady fìngers , pavesìnì or savoìardì bìscuìts (Note 2)
- Cocoa , for dustìng
Instructìons
- Beat yolks and sugar ìn stand mìxer on medìum hìgh for 12 mìnutes or untìl whìte and thìck. (Note 3)
- Add vanìlla and mascarpone, beat untìl just combìned. Transfer mìxture to a bowl, set asìde.
- Clean bowl and whìsk. Beat egg whìtes untìl stìff.
- Fold 1/3 of the yolk mìxture ìnto the egg whìtes. Then gradually fold the remaìnìng yolk mìxture ìn and mìx untìl just combìned. (Note 4)
- Mìx coffee and lìquor together. Quìckly dìp bìscuìts ìn and lìne the bottom of a 8”/20cm square dìsh. (See vìdeo to see how ì arrange them).
- Spread over half the cream, then top wìth another layer of coffee dìpped bìscuìts.
- Spread wìth remaìnìng cream.
- Cover, refrìgerate for at least 3 hours, preferably overnìght
- Dust wìth cocoa powder just before servìng - eìther before you cut or after placìng onto servìng plates. (Note 5)
Recipe Adapted From recipetineats.com
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