How to Make Tiramisu Like an Italian who Grew Up Eating Mamma Tiramisu every Week

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Separate the eggs, putting the yolks and whites into two separate bowls.
2. Heat a pot of water until it just begins to boil, then switch off the heat.
3. Set the bowl of yolks over the pot and whisk with a hand mixer until they reach 60°C/140°F at most (about 1-2 minutes), checking with a thermometer.
4. Remove the bowl from the pot, add 5 tablespoons of white sugar and keep mixing until light and frothy.
5. In another bowl, whisk the egg whites over the hot water until they form stiff peaks.
6. Beat the mascarpone into the yolk mixture until thick and creamy.
7. Fold the egg whites gently into the cream with a spatula so they do not deflate.
8. Dip each Savoiardi biscuit in the cold coffee for 3 seconds and let the excess drip off.
9. Lay the dipped biscuits sugar side down in a single layer in the Pyrex dish, pressing them in slightly if needed.
10. Spread a thin layer of the mascarpone cream over the biscuits, smoothing corner to corner.
11. Sift cocoa powder over the chocolate shavings, then make a second layer of biscuits lined up with the first, and cover with cream.
12. Break up the remaining chocolate over the top, then sift cocoa powder over the whole surface.
13. Cover with cling film and refrigerate for at least 4 hours; overnight gives better results.

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EiSchokoladeZartbitterschokoladeMascarpone