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