Tiramisu
Votes: 10
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Tiramisu - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large egg yolks
- 3/4 cup sugar
- 3/4 cup milk
- 960 gr. mascarpone cheese, room temperature
- 1.5 cups espresso or strong coffee, room temperature
- 1/2 cup brandy or cognac
- 30 - 32 pcs. loose Ladyfingers (Savoyardi) cookies
- 1/4 cup cocoa powder
- Dark chocolate, for sprinkling
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Recipes with similar ingredients: eggs, milk, mascarpone cheese, cream cheese, coffee, brandy, cognac, shortbread cookies, cocoa, dark chocolate
Cooking the dish according to the recipe:
- Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving a 3-inch (7.5 cm) overhang on all sides. Fill a large bowl with ice water.
- Prepare the custard: Combine the egg yolks and sugar in a heatproof bowl. Place the bowl over a double boiler, making sure not to let the bottom of the bowl touch the simmering water, and heat, stirring constantly, until the sugar dissolves.
Then slowly pour in the milk and continue cooking, whisking constantly, until the custard is light and fluffy, about 10 minutes. The custard temperature should be 165–170°F (76–78°C). - Remove the bowl from the pan and place it in a bowl of ice; beat until the cream is chilled, about 1 minute. Add the mascarpone cheese and fold in with a rubber spatula. Then beat the cream until smooth.
- Prepare tiramisu: In a separate bowl, combine espresso and brandy. Soak the cookies in the coffee mixture and arrange them in a single layer in the prepared pan. Spread one-third of the cream on top.
Continue layering the cookies in the same order, stacking them in opposite directions. Spread the top with cream and sprinkle with cocoa powder and grated chocolate. Cover the tiramisu with plastic wrap and refrigerate for 4 hours or overnight.
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