Real Tiramisu Realtasting Style
This one is for coffee lovers. Important you enjoy it with a good glass of champagne or a coffee. Go italian enjoy Franciacorta!
Ingredients
- 160 gram of powder sugar
- 7 large egg yolks around 140 grams of egg yolks
- 300 gram mascarpone at room temperature
- 500 gram double cream
- 30 lady fingers
- 300 ml espresso. Use good quality strong coffee. Prepare a little in advance to ensure the coffee has cooled down.
- 150 ml coffee liquer or the beverage of your choice
- 20 grams of cocoa powder to dust
- 20 grams of cocoa nibs to decorate
- fruit to decorate. I recommend raspberries.
1To make the Sabayon. Mix the eggs yolksand sugar. Then with a bain marie over around 10 minutes heat the egg sugar mixture till white yellow and thick. Important keep mixing and watch the temperature. Aim for around 55 - 65 degrees. After this put in a ice bath and cool down whilst you keep mixing.
2Whip the cream slowly at the start and increase speed over 11 minutes to get a more stabile whipped cream
3fold the mascarpone in the sabayon. The gently fold in the whipped cream. We want to keep volume.
4Combine the coffee with the liquer.
5Now assemble the tiramisu. dunk the lady fingers one by one in the coffee mixture and start with a layer on the bottom. Measure them out first and test how many you need in advance. Layer the cream sabayon mixture and then another layer of soaked lady finger and anohter layer of the sabayon mixture. close off and put in the fridge. This needs to cool at least 5 hours. Alternatively put it in the freezer of 1 - 2 hours and then in the fridge. Just before serving dust with cocoa and cocoa nibs and the fruit of your choice.
PROTIP: Yes slowly whipping cream at the beginning is important. Do not overwhip the cream!- PROTIP2: For the sabayon use a thermometer to keep you eggyolks in check. Mix all the way through. The sabayon is key to a good tiramisu.
