Classic Tiramisu with Cognac
Baking and Desserts • French
Description
The specified amount of ingredients yielded two containers — one with two layers of cookies and cream (for 20 cookies), and the other with one layer (for 8 cookies), as well as two plates containing 8 cookies in two layers each. In a plate, tiramisu looks more exotic. Another option for serving our dessert is in deep glasses (the cookies will need to be broken apart in this case).
Ingredients
- Sugar 5 oz
- Chicken Egg 4 pieces
- Mascarpone Cheese Unagrande 20 oz
- Savoiardi Cookies 44 pieces
- Cognac 3 spoons
- Ground Coffee 0 oz
- Cocoa Powder to taste
Step-by-Step Guide
Step 1
Brew the coffee. For a large cup, use a heaping teaspoon of coffee.
Step 2
Separate the egg whites from the yolks. Beat the yolks with half of the sugar.
Step 3
Add the cheese to the egg yolks and mix well.
Step 4
To achieve a fluffy mixture, add a pinch of salt or a few drops of lemon juice to the egg whites and beat with a mixer. Then, gradually add the remaining sugar to the egg whites and continue beating until stiff peaks form.
Step 5
Add the whipped egg whites to the cheese and egg yolks, and mix — this is our cream.
Step 6
Pour the chilled coffee into a plate and add the brandy.
Step 7
Quickly dip the cookies into the coffee and brandy mixture for about one second on each side. Do this swiftly; otherwise, the cookies will become soggy and fall apart. Dip each cookie in the coffee and place it at the bottom of the dish.
Step 8
Generously spread a layer of cream on top.
Step 9
Next, layer the second layer of coffee-soaked cookies. And again, add a thick layer of cream.
Step 10
Refrigerate the tiramisu for about 5 hours, or preferably overnight.
Step 11
After soaking, dust the tiramisu with cocoa powder using a fine sieve.
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