Tiramisu with Raspberries and Mint
Baking and Desserts | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Instead of cream, you can use the same amount of mascarpone cheese. This will make the cream more stable.
Ingredients
- Ladyfinger Cookies - 20 pieces
- Mascarpone Cheese Unagrande - 8.8 oz
- 33% Cream - 7 fl oz
- Freshly brewed green tea - 5 fl oz
- Powdered Sugar - 3.5 oz
- Cognac - 1 fl oz
- Cocoa Powder - 0.5 oz
- Raspberry leaves - 16 pieces
- Fresh Mint - 1 bunch
- Chocolate eggs - 3 pieces
Step by Step guide
Step 1
First, brew strong coffee. Once it cools slightly, strain the coffee through cheesecloth. Then add cognac to the coffee.
Step 2
Whip the cream with 2 teaspoons of powdered sugar (take this from the total amount). When the cream can barely hold its shape, stop whipping immediately.
Step 3
Add the soft mascarpone cheese to the cream and gently fold it in with a spoon, taking care not to rush. If you use a mixer for the mascarpone, it may turn grainy, so mix it in only with a spoon, gently.
Step 4
Separate the egg whites from the yolks. In a separate bowl, whisk the yolks, adding the powdered sugar from the total amount (leave 1 teaspoon for whipping the egg whites). Whisk the yolks until they lighten in color and the mixture leaves trails that do not dissolve quickly.
Step 5
Thoroughly wash the mixer beaters in warm soapy water to remove any residue of cream and yolks, as no fat should get into the egg whites. Add a pinch of salt to the egg whites to help them hold their foam better when whipped. Then, using clean beaters, whip the egg whites, starting at low speed. When the egg whites have increased in volume by 5-6 times and the foam has small bubbles, you can add the remaining powdered sugar. Continue whipping the egg whites until they hold their shape well enough that the foam doesn’t slide down the sides of the bowl when turned upside down.
Step 6
Then, in the bowl with the cream and cheese, add 1/3 of the yolk mixture and gently fold it in with a spoon. Next, add 1/3 of the egg whites and gently fold it in. Alternate adding yolks and whites, folding each time with a spoon or spatula.
Step 7
Spread 1-2 tablespoons of the cream mixture on the bottom of the dish in an even layer.
Step 8
Dip each cookie in the cooled coffee and arrange them in a tight, even row. Slightly press the cookies into the cream. If you hold the cookies in the coffee for 2-3 seconds while dipping, they will absorb more liquid and the tiramisu will resemble a dessert more closely, but it will hold its shape less well, though it will still be very tasty.
Step 9
Spread half of the cream mixture over the cookies and smooth it out into an even layer.
Step 10
Place a second layer of cookies on top, dipped in coffee. Spread the remaining cream mixture over the second layer of cookies and smooth it out. Then refrigerate the cake overnight.
Step 11
Before serving, dust the top of the cream with cocoa powder through a fine sieve, and decorate with raspberries and mint leaves.
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