Tiramisu (option To Freeze)
Tiramisu recipe with a twist for nice presentation and texture.
Tiramisu (option To Freeze)
Tiramisu recipe with a twist for nice presentation and texture.
Cooking Instructions
- 1
Prepare the coffee. 8 espresso cups yielded about 2 cups. Dissolve the sugar for the coffee and add liquor (optional). Place coffee liquid in a flat dish with sides.
- 2
Separate egg yolks from egg whites. Cover egg whites and put in refrigerator.
- 3
Whisk the sugar and egg yolks.
- 4
Add mascarpone cheese and combine.
- 5
Cover and put in refrigerator. Clean the mixer bowl and attachment. Put in freezer for about 15 minutes.
- 6
Whisk the egg whites with chilled attachment at a low speed and slowly increase to high. Once fluffy and solid, ready to combine with cheese mixture.
- 7
By hand gently incorporate the eggs whites with the cheese mixture.
- 8
Add a thin layer to the bottom of your cake pan or dish. This recipe makes one 12 inch round using a springform pan. Many combinations of shapes, sizes possible for desired use.
- 9
Quickly dip one savoiardi biscuit at a time into the espresso coffee and layer on top of the cream. (If the savoiardi absorb too much liquid, the biscuits will be soggy and not retain shape.
- 10
Cover the dipped biscuits with a layer of the egg whites and cheese mixture. Rotate direction of biscuits for second layer.
- 11
Put in freezer until solidifies, about 2 to 3 hours. Once solidified, remove from freezer and release from sringform pan. Use a knife to separate from the base and place on serving platter.
- 12
Sift the unsweetened cocoa over the cake and serve.
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