Of all the tiramisu recipes tested, this is the best for me.
Do you want to know why?
Basically because it's the only recipe I can remember in mind. It is enough to have the number 5 in mind to dose the ingredients well. The number 5 is the protagonist, 5 are the eggs, 5 the spoons of sugar and 500 the grams of mascarpone.
Here's all !!! .... nothing easier!
Obviously I took the recipe from my mom and it is just perfect. The cream is never too heavy and it is never liquid, as sometimes happens with other tiramisu recipes. There are many diatribes on the use of pavesini or savoiardi italian biscuits in tiramisu. What I support is: do as much as you like and have fun changing! And could also happens that it might be not easy to find that biscuits if you are not in Italy. In this version we propose the most classic of the classics with Pavesini, but you can use other types of biscuits, as ypu prefer.
And then ... away with the experiments!
AuthorToscane DI GustoCategoryCakes, Desserts
First of all it is separate the yellow from the white part of the eggs.
Carefully whisk the red with the sugar until the cream has become frothy and the sugar is completely melted.
Then mix with the mascarpone.
Whisk the whites part of the eggs into a bowl separately.
The mixture should be frothy and should look like whipped cream.
Then add it to the cream with the mascarpone and mix gently from top to bottom. Do it very slowly so that the clear ones do not come apart.
Take the biscuits and dip them in the coffee on both sides. This operation must be fast enough so that it does not absorb too much liquid and the cake is not too wet.
Start assembling the tiramisu starting from the base by putting the biscuits in a row.
Then place the cream on top and start again with another layer of biscuits.
Generally I always do 3-4 layers at most.
Finish the operation with a generous dusting of cocoa powder and refrigerate for at least a couple of hours before serving.
Ingredients
Directions
First of all it is separate the yellow from the white part of the eggs.
Carefully whisk the red with the sugar until the cream has become frothy and the sugar is completely melted.
Then mix with the mascarpone.
Whisk the whites part of the eggs into a bowl separately.
The mixture should be frothy and should look like whipped cream.
Then add it to the cream with the mascarpone and mix gently from top to bottom. Do it very slowly so that the clear ones do not come apart.
Take the biscuits and dip them in the coffee on both sides. This operation must be fast enough so that it does not absorb too much liquid and the cake is not too wet.
Start assembling the tiramisu starting from the base by putting the biscuits in a row.
Then place the cream on top and start again with another layer of biscuits.
Generally I always do 3-4 layers at most.
Finish the operation with a generous dusting of cocoa powder and refrigerate for at least a couple of hours before serving.