Tiramisu - The classic Italian dessert
- Separate the eggs, then set aside the yolks. Place the egg whites in the blender jug, insert the mixer attachment and beat the egg whites for 4 minutes/speed setting 4 until stiff. About halfway through the whisking, add 60 g sugar to the egg whites in the blender jug, trickling it through the filler opening. Transfer the stiff egg whites to a bowl, chill in the refrigerator, then clean the blender jug.
- Add the egg yolks and remaining sugar to the blender jug, insert the mixer attachment and process for 1 minute/speed setting 4 until creamy and frothy. Add the mascarpone and blend for 10 seconds/speed setting 3. Transfer the mixture to a large bowl.
- Mix the egg whites with the frothy mascarpone mixture, blending in a spoonful of egg whites at a time to preserve the frothy consistency.
- Add 2 tablespoons of sugar to the cold coffee. Spread a layer of this creamy mixture over the base of a shallow dish, dip the sponge biscuits briefly in the coffee (making sure that the biscuits do not become too soggy), then arrange them on top of the cream layer.
- Cover the finger biscuits with another layer of cream, level off the surface, then top with another layer of biscuits dipped in coffee – if the biscuits on the bottom of the dish were placed lengthwise, then arrange the second layer crosswise (or vice versa). Spread with another layer of cream and dust with unsweetened cocoa powder. Chill in the refrigerator for several hours before serving.
Store the tiramisu in an airtight, sealed container in the refrigerator for up to two days. This dessert may also be frozen, ideally in individual portions, in which case it should be used up within one month. Defrost when required by placing the frozen tiramisu in the refrigerator the evening before.
Some people may also like to sprinkle the first cream layer with unsweetened cocoa powder!
Bon appétit with Monsieur Cuisine