Italian tiramisu classico with coffee and Amaretto
Fancy a tasty journey to Italian cuisine? Dive into the world of delectable layers and creamy goodness with the iconic Italian dessert: Tiramisu Classico. With its name literally translating to “pull me up” or “make me happy,” this delicious treat promises to not only tempt your taste buds but also boost your mood.
Originating in the Veneto region, tiramisu has won the hearts of gourmets around the world with its delicate combination of coffee and Amaretto-soaked ladyfingers, velvety mascarpone and a hint of cocoa powder. So, if you're craving a decadent indulgence that hits the perfect balance between sweet and bitter, prepare for a culinary experience that captures the taste of Italy in every scrumptious bite. Buon appetito!
Classic tiramisu with mascarpone and Amaretto
Equipment
- stand mixer or electric hand mixer
- baking tray or large baking dish
- Silicone Spatula
- 2 large piping bags
- mini sieve for the cocoa
- baking paper
Ingredients
For the mascarpone cream
- 125 gram egg yolk
- 125 gram egg white
- 150 gram granulated sugar 2 x 75 grams
- 12 gram vanilla sugar
- 1 kilos mascarpone
For the coffee sauce
- 8 shots espresso
- 1 shot glass Amaretto
- 1 shot glass Kahlua coffee liqueur
- 1 tablespoon granulated sugar
Before finishing
- 2 to take long fingers savoiardi
- 4 teaspoons cocoa powder
Instructions
Preparation method for the mascarpone cream
- Beat the egg white with 75 grams of granulated sugar until white and stiff until you can turn the container over and the egg white just remains (make sure you don't beat this too far).
- Beat the egg yolk with 75 grams of granulated sugar and the vanilla sugar into a thick mass, this may take some time. (You can't knock this too far, so it's better to be a little longer than too short.)
- Add the mascarpone to it egg yolk and beat briefly until it becomes an even mass.
- Now add the whipped egg white to the mascarpone mass and beat it briefly again until it becomes an even mass.
- Fill the mixture into piping bags and place them in the refrigerator until you are ready to finish the tiramisu.
Preparation method for the coffee sauce
- Make the espresso shots in your coffee machine, add the other ingredients and mix so that the sugar is dissolved.
Finishing the tiramisu
- You can choose to finish the tiramisu in a deep baking dish or on a baking tray (you do this per portion)Choose here which of the 2 methods you want to do!
Finish in a deep baking dish
- Pipe a layer of cream about 1 cm thick over the entire bottom of the baking dish
- Soak the ladyfingers alternately in the coffee sauce (make sure it is still lukewarm) and cover the entire first layer of mascarpone cream with the soaked ladyfingers.
- Pipe another layer of cream about 1 cm thick over the entire layer of ladyfingers.
- Then repeat step 2 one more time.
- Spray another layer of cream over the ladyfingers so that they are no longer visible.
- Cover the tiramisu and place it in the refrigerator to firm up for at least 2 hours
- Then sprinkle (with the mini sieve) the top with cocoa and you're done!
Finish per portion on a baking tray
- Cover the baking tray with baking paper
- Pipe a small layer of cream the size of about 3 lady fingers (in a square)
- Soak 3 ladyfingers in the coffee sauce (make sure it is still lukewarm) and cover the mascarpone with it
- Spray a small layer of cream on the 3 lady fingers.
- Soak 3 ladyfingers in the coffee sauce and cover the cream again, turning the ladyfingers a quarter turn so that they are facing the other direction
- Pipe another small layer of cream on the ladyfingers as the top
- Carefully cover the tiramisu and let it set in the refrigerator for at least 2 hours.
- Then sprinkle (with the mini sieve) the top with cocoa and you're done!
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29 December 2023 at 11:14This one is really delicious. It's a perfect ending to an Italian dinner.
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