Tiramisù
INGREDIENTES
750gr mascarpone cheese
150gr sugar
7 free-range eggs
Savoiardi biscuits
Coffee
Liqueur (our personal touch is with pomace cream)
Cocoa powder
MATERIAL REQUIRED
Hand blender with whisk
(can also be done by hand)
Spatula
STEPS
1.
Make the espresso and leave to cool. Separate the egg whites from the egg yolks. Beat the egg yolks with the sugar until doubled in volume. Then add the cooled mascarpone and beat until smooth.
2.
In another bowl, add a pinch of salt to the egg whites and beat until stiff. Gradually add the egg whites to the egg yolk, sugar and mascarpone mixture, folding in the mixture so that the cream is airy.
3.
To assemble the tiramisu, mix the coffee with the liqueur in a deep dish. Dip the savoiardi in the mixture and place in a layer in the base of the bowl. Cover with a layer of mascarpone cream and repeat. Leave to stand for at least 12 hours in the refrigerator. Before serving, sprinkle the cocoa over the top with a sieve.
