cruise & cuisine images: awl images; crystal; Marco Peruzzo; stockfood
TRADITIONAL TIRAMISU
INGREDIENTS 4 medium eggs, separated 4 tbsp sugar 2 cups mascarpone 10.5 oz ladyfinger biscuits 3.5 tbsp coffee liqueur, to taste 8 cups cooled coffee bitter cocoa, sifted
METHOD
1 Tip the egg yolks into a mixing bowl, add 1 tbsp of the sugar and use a whisk or electric beater to mix until clear and fluffy. Add the mascarpone and beat to form a smooth and fluffy cream.
2 Tip the egg whites into a separate bowl and start whisking until semiwhipped, then gradually add 2 tbsp of the sugar and continue to whip until stiff.
3 Gently add the mascarpone mixture to the stiff egg whites,
folding the mixture from bottom to top so the egg whites don’ t lose their softness. Pour the mixture into a piping bag and put in the fridge to rest.
4 Mix the remaining sugar with the coffee liqueur and the cold coffee.
5 To assemble the tiramisu, spread a small baking dish with a layer of the chilled mascarpone mixture. Soak a ladyfinger biscuit in the coffee mixture and lay it on top of the mascarpone level; repeat until you’ ve completed a full layer of coffee-soaked ladyfinger biscuits. Cover with another layer of the mascarpone mixture, then top with another layer of coffee-soaked ladyfinger biscuits. Repeat with the remaining ingredients.
6 Place dessert in the fridge for at least two hours. Sprinkle the cocoa over before serving. spring 2025 • 73