Love Tiramisu! This easy dessert that leave you coming back for more.
- Carbohydrate 0.225866666666667 g
- Cholesterol 124.08 mg
- Fat 2.91573333333333 g
- Fiber 0 g
- Protein 3.69013333333333 g
- Saturated Fat 0.90904 g
- Serving Size 1 1 Serving (181g)
- Sodium 41.0666666666667 mg
- Sugar 0.225866666666667 g
- Trans Fat 0.488986666666666 g
- Calories 42 calories
Step-by-step
- Separate the eggs white and yolk and place them each on a separate bowl.
- Work the egg yolks with the sugar until a cream is formed. Add the mascarpone to the mixture.
- In a separate bowl beat the egg white until soft peaks are formed.
- Fold the egg whites to the eggs-sugar mixture.
- Dip the savoiardi in the coffee (not too soggy) and place in a plate which can hold two layers of cookies.
- Cover the first layer of savoiardi with some of the mascarpone cream.
- Alternate each layer with savoiardi and cream ending with the last layer to be the cream.
- Refrigerate for a couple of hours. Dust the top with cocoa powder and enjoy.
Temperature control dictates the outcome of any emulsion containing raw dairy and eggs, requiring mascarpone to sit at room temperature for fifteen minutes before it is combined with the whipped yolks and sugar. Whipping egg whites demands absolute cleanliness in the mixing bowl; even a microscopic trace of residual oil on stainless steel or glass will prevent the proteins from trapping air into stable soft peaks. Folding those whites into the rich cheese base must happen with a wide silicone spatula, cutting down the center and sweeping around the basin to preserve the aeration achieved by the beaters. Savoiardi cookies absorb liquid with alarming speed, meaning each biscuit requires nothing more than a fraction-of-a-second dip on each side to prevent structural collapse during assembly. Strong espresso must be cooled completely to room temperature before dipping commences, as hot liquid dissolves the biscuit sugars instantly into mush. Structuring the dessert inside a glass or ceramic dish allows visual monitoring of the two distinct cookie and cream strata. Chilling the finished dessert for a minimum of two hours allows the starches in the cookies to hydrate fully from the surrounding moisture, transforming the interior into a cohesive, sliceable cake. Dusting the bitter cocoa powder over the surface must occur strictly after the refrigeration window closes, preventing the fine particles from absorbing surface moisture and turning gummy before service.
