Скачать или смотреть Tiramisu | Classic Recipe

00:00 Tiramisu preview
00:09 Coffee and liqueur preparation
00:22 Egg yolk separating
00:37 Egg yolk and sugar mixture
00:49 Double boiling
01:01 Mascarpone cream preparation
01:19 Whipping cream
01:44 Combining the cream
02:06 Layering the savoiardi
03:05 Cocoa dusting
03:22 Final result
03:26 Texture close-up


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Tiramisu

25x15 cm (10x6 inch) form



• 180 g strong coffee, room temperature (¾ cup)
• 60 g amaretto or dark rum (¼ cup)
• 240 g heavy cream 30–33% (1 cup)
• 250 g mascarpone (about 1 cup / 8.8 oz)
• 65 g sugar (⅓ cup)
• 3 egg yolks
• Dash of vanilla extract
• 20–25 savoiardi (ladyfingers)
• 15 g cocoa powder (2 tbsp)



1. Mix the coffee with amaretto or rum and set aside.
2. Whisk the egg yolks with sugar in a heatproof bowl. Place over a pot of simmering water (double boiler), making sure the water doesn’t touch the bowl. Whisk constantly for 6–8 minutes, until pale and thickened. Let cool slightly.
3. Whisk mascarpone and the egg yolk mixture until fully combined. Leave in fridge for 15 minutes.
4. Whip the heavy cream with a dash of vanilla until stiff peaks form.
5. Gently fold the whipped cream into the mascarpone mixture until smooth.
6. Dip each savoiardi into the coffee mixture for no more than half a second per side.
7. Arrange a layer of biscuits in your dish, then spread half of the cream evenly on top.
8. Repeat with a second layer of biscuits and the remaining cream.
9. Sift cocoa powder generously over the top.
10. Refrigerate overnight. Before serving, add a fresh dusting of cocoa powder if needed.