My Style Tiramisu

Name: My Style Tiramisu
Total time: 7200 s
Yield: 12 servings
Ingredients: 1 package ladyfinger cookies; as needed Brewed coffee,; Brandy, to taste; 5 egg yolks; 2 tablespoons sugar (about 30 grams) for the yolks; 2 tablespoons sugar (about 30 grams) for the syrup to pasteurize the eggs; 2 cups mascarpone cheese (about 500 grams); 5 eggs; 1/3 cup sugar (about 70 grams); 1/3 cup oil (about 70 ml); 1/3 cup cornstarch (about 50 grams); Grated zest of 1 lemon; 1 cup mascarpone cheese (about 250 grams); 3/4 cup heavy cream (1 container, about 200 ml); Sweetened condensed milk, as needed to sweeten; Chocolate shavings; Unsweetened cocoa powder

Maria Musini @Marinel61

This is our favorite dessert—I make it every time the family gets together, especially on Sundays. I called it 'My Style Tiramisu' because it's my own twist on the classic, and everyone who's tried it has loved it.

Maria Musini @Marinel61

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Ingredients

2 hours

12 servings

1 packageladyfinger cookies
as neededBrewed coffee,
Brandy, to taste
5egg yolks
2 tablespoonssugar (about 30 grams) for the yolks
2 tablespoonssugar (about 30 grams) for the syrup to pasteurize the eggs
2 cupsmascarpone cheese (about 500 grams)
Sponge cake layer
5eggs
1/3 cupsugar (about 70 grams)
1/3 cupoil (about 70 ml)
1/3 cupcornstarch (about 50 grams)
Grated zest of 1 lemon
Second cream
1 cupmascarpone cheese (about 250 grams)
3/4 cupheavy cream (1 container, about 200 ml)
Sweetened condensed milk, as needed to sweeten
Chocolate shavings
Unsweetened cocoa powder

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Steps

2 hours

1

First, preheat the oven to 350°F (180°C). Meanwhile, prepare the sponge cake layer.
2

Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, then gradually add the sugar. Add the grated lemon zest, slowly pour in the oil, add the eggs one at a time, and finally mix in the cornstarch. Bake at 350°F (180°C) for 13–15 minutes.
3

Start by dipping the ladyfingers in the brewed coffee mixed with brandy.
4

Make the cream by blending 5 egg yolks with 2 tablespoons (30 grams) of sugar. Meanwhile, prepare a syrup to pasteurize the eggs: bring 3 tablespoons (50 ml) of water and 2 tablespoons (30 grams) of sugar to 250°F (120°C), then pour it into the yolks while mixing. Continue to blend until the mixture cools. Add 2 cups (500 grams) of mascarpone and blend well.
5

Spread a layer of tiramisu cream, then add a layer of sponge cake and brush it with coffee. Add another layer of cream.
6

Once the sponge cake is covered with cream, make another layer with ladyfingers dipped in coffee. Now prepare the second cream: whip the heavy cream, add 1 cup (250 grams) of mascarpone, and sweeten with condensed milk to taste. Fold in the chocolate shavings and spread the final layer of cream, decorating as you like. Finally, dust with unsweetened cocoa powder and refrigerate for at least one night.
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