Where to start for this recipe?
Maybe with the surprising assumption it is the only sweet we are eating since we are children and still never get tired of it. This without any shape the sweet our mum can do better, she does not enjoy baking but tiramisu, oh yes, she is good at it! We have tried all the possible experiments in this recipe until we reached our level of perfection. We love authentic Italian food, we study where it comes from, why it is cooked like that, the origins, we are really passionate about it and everyone that follows us know about our battles against fake Italian food. All of this to say that this is one of these recipes, that evolved with time for at least three aspects: use of liquor, kind of biscuits, use of whipped cream.
The original recipe requires the use of Marsala liquor, the use of Savoiardi biscuits and no whipped cream.
You will find here our recipe that is adapted to these times.
Hope you enjoy!
for the Mascarpone cream
500 gr of mascarpone
6 eggs at room temperature
6 tablespoons of white sugar
300 gr savoiardi biscuits
300 gr coffee
1 tbsp of sugar
For the mascarpone cream:
Take the mascarpone out of the fridge 30 minutes before use
Separate the eggs whites and the yolks
Beat now the yolks with the sugar until they become a soft pastel yellow
Add now the mascarpone and keep mixing
Beat now the withes and add to the mixture gently with a spatula or spoon
Prepare your coffee, add one spoon of sugar and set aside to cool.
In the meantime get your mascarpone cream ready.
Set your table: biscuits, coffee, mascarpone cream and a deep tray 20x30. Now we need to do three layers: mascarpone, biscuits, mascarpone again.
Distribute a nice amount of cream in the tray.
Dip every biscuit in the coffee, quickly and do not let it absorb too much coffee and start doing the layers.
When you finish, decorate with cocoa powder and let it rest in the fridge for 2/3 hours