(Source Pinterest and LinkedIn photos and Curiouscusineiere.com and recipesfromItaly .com recipes and photos and Sarah Ozemik)
••••AUTHENTIC ITALIAN TIRAMISU🇮🇹!!
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Tiramisu should be refrigerated for at least 8 hours before servingYield: 1 (8x8) pan. (Recipe can be doubled to fill at 9x13 pan.)
Prep Time20 mins
Total Time20 mins
Servings: 6 people
🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹Ingredients
- 1 ½ c strong coffee or espresso, cooled
For the Cream Mixture
- 4 egg yolks
- 3 egg whites*
- ¾ c sugar, divided
- 1 ½ c (12 oz) mascarpone cheese
Putting It All Together
- 6-7 oz savoiardi biscuits (sponge/lady fingers)
- Cocoa powder (for dusting)
Instructions
For the Cream Mixture*
- In a clean bowl, beat together the egg yolks and ½ c sugar, until light pale and thick, 4-5 minutes.
- Add the mascarpone cheese and mix just until smooth.
- In a separate bowl, with clean beaters, beat the egg whites until they become frothy. Slowly add the remaining ¼ c of sugar, while beating. Beat until the whites form stiff peaks, 6-8 minutes.
- Gently fold the beaten egg whites into the Mascarpone mixture.
Putting It All Together
- Pour the coffee into a wide bowl.
- Put a thin layer of Mascarpone mixture in the bottom of an 8x8 dish. (This makes removing the desert easier).
- Quickly dip each savoiardi biscuit in the coffee, for 2-4 seconds. (You don’t want it to get soggy!)
- Arrange the savoiardi biscuits in a single layer covering the bottom of your dish.
- Spread half of the Mascarpone mixture over the biscuits.
- Cover with another layer of soaked biscuits. And top that layer off with the remaining Mascarpone mixture.
- Cover the dessert and refrigerate for at least 8 (up to 24 hours), until firm.
- Dust with cocoa powder immediately before serving.
Notes
*ALTERNATELY (if you don't want uncooked eggs)Combine egg yolks and sugar on top of a double boiler over low heat. Beat the egg yolks and sugar constantly, until the mixture is creamy, thick, and heated through, 10 min. Remove the mixture from the heat and let cool slightly. Stir the egg yolk mixture. Add the Mascarpone cheese and mix well. Set this mixture aside to cool. In a clean, chilled bowl, whip 1 ½ c of heavy cream into stiff peaks. Gently fold the whipped cream into the Mascarpone mixture.Use the mixture as directed in the recipe above.
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Homemade Mascarpone Cheese
Mascarpone cheese needs to strain overnight to reach the correct consistency.Yield: 14 oz (1 3/4 c)
Prep Time2 hrs
Cook Time40 mins
Total Time30 mins
🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹Ingredients
- 3 c heavy cream *
- 1 1/2 Tbsp lemon juice
Instructions
- Bring the cream to a low simmer (but not a boil) in a large saucepan. (You want it to hit around 180F on a candy thermometer.)
- Keep the cream at 180F for 3 minutes, and then mix in the lemon juice.
- Simmer for 3-5 minutes more, stirring frequently. Then, remove the mixture from the heat.
- Let the mixture cool completely (1 – 1 ½ hours). (You can even place it in the refrigerator for 30 minutes or so to speed up the process.)
- Line a fine-mesh strainer with 4 layers of cheesecloth and put a bowl under the strainer.
- Pour the cooled cream mixture into the cheesecloth. Place a plate over the strainer to act as a lid, and then place it in the refrigerator to strain overnight. (12-18 hours)
- Once the mascarpone is strained and thick, use it immediately or store it in an airtight container for up to a week.
Notes
* Try to find cream that is just pasteurized, not ultra-pasteurized. If you can’t don’t worry, the Mascarpone will still work. 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹 ••••HERE’S THE VIDEO!!
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