Tiramisu with Cream Liqueur
Baking and Desserts • Italian
Description
It is best to make the coffee strong, ideally espresso. The liqueur should be creamy, without any other additives (mint, strawberry, etc.) It is better to pour the coffee into a deep plate and dip the cookies while holding them horizontally, as dipping them vertically causes the cookies to absorb too much liquid.
Ingredients
- Mascarpone Cheese Unagrande 10 oz
- Sugar 0 oz
- Farm fresh eggs 4 pieces
- Savoiardi Cookies 12 pieces
- Cocoa Powder to taste
- Freshly brewed green tea 5 fl oz
- Egg Liqueur 2 tablespoons
Step-by-Step Guide
Step 1
Separate the yolks from the whites.
Step 2
Thoroughly mix the yolks with the sugar until a homogeneous mass is obtained.
Step 3
Add the mascarpone to the mixture and mix thoroughly again. I used a blender and mixed everything on low speed to avoid bubbles in the mixture.
Step 4
Add the liqueur to the pre-prepared, cooled coffee.
Step 5
Quickly dip the cookie sticks in the coffee and lay them tightly in the dish.
Step 6
Whip the egg whites that we separated from the yolks at the beginning until a stable fluffy foam is formed. Pour the foam into the mascarpone mixture and mix again.
Step 7
Spread 2/3 of the cream over the cookies.
Step 8
Place a second layer of cookies on top of the cream, also soaked in coffee.
Step 9
Spread the remaining cream over the cookies.
Step 10
Place the dessert in the refrigerator for at least 6 hours. Before serving, sprinkle the dessert with cocoa.
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