Tiramisu (Venetian Recipe)
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Tiramisu (Venetian Recipe)
Ingredients
- Chicken Egg - 7 pieces
- Powdered Sugar - 1.1 oz
- Sugar - 5.6 oz
- Wheat Flour - 1.8 oz
- Mascarpone Cheese Unagrande - 17.6 oz
- Liqueur - 1 fl oz
- Vanillin - to taste
- Instant coffee - 1 cup
- Cocoa Powder - to taste
Step by Step guide
Step 1
First, prepare the ladyfinger cookies: beat three egg whites until soft peaks form, then add 30 grams of sugar and continue beating until the sugar dissolves and the mixture becomes smooth and glossy.
Step 2
In another bowl, mix 30 grams of sugar with two egg yolks and beat until light and fluffy. Then gently combine the egg whites with the yolks, sift in the flour, and fold in gently from the bottom up to retain air.
Step 3
Transfer the batter to a pastry bag or a sturdy plastic bag and pipe onto a baking sheet lined with parchment paper in sticks about 10–12 cm long.
Step 4
Dust with powdered sugar twice through a sieve and let sit for 10–15 minutes, then bake until golden beige at a temperature of 190–392°F. This will take 10–12 minutes.
Step 5
Now let's move on to the tiramisu. First, take the remaining 4 eggs and separate the yolks from the whites. Beat the egg whites with a mixer until stiff peaks form. This will take about 10–12 minutes. Then place the beaten egg whites in the refrigerator.
Step 6
Beat the egg yolks with sugar and a pinch of vanillin until pale. This will take some time. The beaten yolks should be almost white and resemble thick cream (beat at low speed).
Step 7
Place the mascarpone cheese in a separate bowl and mash with a wooden spatula. While continuing to beat the yolks, gradually add the mascarpone. Keep beating the mixture until completely homogeneous. Note: use the lowest speed, it's better to fold with a spatula rather than a mixer.
Step 8
Next, while continuing to beat, gradually fold in the beaten egg whites. You need to achieve a homogeneous, thick mixture without lumps or streaks. Again, it's better to do this with a spatula. This process is very labor-intensive and will take a lot of time; patience is key!
Step 9
Take a cup of unsweetened coffee. The coffee needs to cool to room temperature. Pour a shot of liqueur into the cooled coffee. Take a dessert dish. Spread a thick layer of cream on the bottom (more than half of the cream).
Step 10
Quickly dip the cookies in the coffee with liqueur and place them on top of the cream. Spread more cream on top. Dust with cocoa through a sieve. Place in the refrigerator for 5–6 hours.
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