Classic Tiramisu
It's easy to make the homemade tiramisu, A trick is to make it with decaffeinated coffee and without liqueur, and the girls devour it! For guests it is also very lucid if you make it in glasses or in a small glass and you can also leave it made the day before in the fridge. And if you dare to give it a different touch, take a look at my versions of mojito tiramisu and of violet tiramisu you will love them!
INGREDIENTS (for 4 pax):
- Freshly brewed coffee
- 2 tablespoons sugar
- Soletilla biscuits
- 250 gr mascarpone
- 2 eggs
- Pure cocoa powder
- Shot of Cointreau or amaretto.
STEP BY STEP RECIPE:
- We make coffee. And pour it in a deep dish with a splash of amaretto liqueur or cointreau (optional).
- We make the cream. First whip the 2 egg whites until stiff, adding a spoonful of white sugar little by little, until it forms peaks.
- In a bowl, add the mascarpone, the 2 egg yolks, the other tablespoon of white sugar and stir with a whisk or a mixer until you have a homogeneous cream.
- Next, add the egg whites to the bowl until stiff, and with the help of a spatula, integrate everything with enveloping movements from bottom to top (never with a mixer or quickly, otherwise, it is useless to have whipped the egg whites).
- Assemble the tiramisu. We can make them individually, in flan trays, in a glass or cup, it looks very nice because you can see the layers or a cake mold lined with silver that I used in this case: we dip the soletillas in the liquid coffee, and we place them at the bottom of the mold, cover with the cream, then we return to dip more soletillas, to make another layer, and again another layer of mascarpone, and so on until completing the container we use. Leave in the fridge for a while and then unmold them (turning them upside down) and finish by covering them with the rest of the cream.
- Decorate by sprinkling pure cocoa powder on top.
Ready! I hope you liked it,
With all my love,
Mireia Alum
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