Tiramisù
Ana Ferreira Demo- Makes
- 30 servings
- Active
- 31 min
- Total
- 2 h 46 min
You’ll Need moka pot or espresso machine, electric hand mixer, two large mixing bowls, silicone spatula, glass or ceramic dish (about 35 x 25 cm), fine sieve for the cocoa
Method
Coffee
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Brew the and pour it into a wide, shallow bowl to cool completely.
cold to the touch before you dipSafe to pause here[object Object]
Mascarpone Cream
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Separate the , putting the yolks in one large bowl and the whites in another, spotlessly clean bowl. Not a drop of yolk should get into the whites.
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Add to the yolks and beat with an electric mixer until pale and frothy.
thick, pale and roughly doubledfalls from the beaters in a ribbon[object Object]
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With the beaters still running, add the a spoonful at a time until you have a dense, smooth cream. Set aside.
thick enough to hold soft peaksno lumps of mascarpone[object Object]
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Wash and dry the beaters thoroughly. Whip the egg whites with the until they hold stiff peaks.
glossy and firmthe peak stands straight when you lift the beaters[object Object]
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Stir one spoonful of the whites into the mascarpone cream with a spatula to loosen it.
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Add the rest of the whites in one go and fold very gently, scooping from the bottom of the bowl up over the top, until evenly combined.
no white streaks leftthe cream is light and airy, not runny[object Object]
Assembly
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Spread a generous spoonful of the cream over the bottom of the dish.
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Dip the into the cold coffee one at a time, a moment on each side, and lay them in the dish side by side, all facing the same way, to make a single layer.
biscuits are moist on the outside but still firm in the middle[object Object]
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Spread about half of the remaining cream over the biscuits, covering them completely.
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Make a second layer with the , dipped the same way, then cover with the rest of the cream and level the top.
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Sift a generous layer of over the top.
an even, matt brown layer with no cream showing through -
Cover and refrigerate for at least , ideally overnight, before cutting into squares.
4 °Cthe cream is set and holds a clean cutSafe to pause here[object Object]
From Ana Ferreira
No cream, no cream cheese and no liqueur: just mascarpone, eggs, sugar, savoiardi, strong coffee and cocoa. Beating the yolks with sugar and folding in stiff whites makes a cream that is rich yet airy, and a quick dip keeps the biscuits moist without turning them to mush.
Notes
- Brew the coffee first in a moka pot or espresso machine, unsweetened, and let it cool completely in a wide, shallow bowl so the biscuits are easy to dip.
- Dip fast. One second per side is enough; the savoiardi keep drinking up moisture from the cream as the tiramisù sets.
- Clean bowls for the whites. Any trace of yolk or grease stops them whipping to stiff peaks.
- Mascarpone should be cold and added a spoonful at a time, or the cream can split.
- Pasteurised eggs make this safe for everyone; GialloZafferano also publishes a separate version built around them.
- Overnight is best. It sets after two hours, but the flavours come together and it slices more cleanly the next day.
Storage
Keep covered in the fridge and eat within 24 hours when made with raw eggs; with pasteurised eggs it keeps 2 to 3 days. It can be frozen for up to 2 weeks; thaw overnight in the fridge.
Make Ahead
Best assembled the evening before serving. Dust with cocoa just before bringing it to the table if you want a crisp, dry top.
When to Start
Plan backwards from a time
Filed under Dessert · Southern Europe › Italy › Veneto · Cheese · No Cook · Party · Tiramisù. Tags: #crowd pleaser, #make-ahead, #no-bake.
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