Tiramisu
The quintessential Italian dessert: layers of ladyfingers soaked in coffee and rum over a cream of zabaglione, mascarpone and whipped egg whites, dusted with cocoa.
Ingredients
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- 400 gmascarpone or cream cheese
- 6egg yolks
- 6egg whitesbeaten to stiff peaks
- 3/4 cupsugar
- 2/3 cupmilk
- 1 1/2 cupsfresh heavy cream
- 1 teaspoonvanilla
- 2 cupsstrong brewed coffee6 teaspoons of instant coffee
- 10 tablespoonsrum
- 24sagú ladyfingers2 packets of 130 grams
- cocoa powderfor dusting
Instructions
- Beat the yolks, sugar and vanilla. Gradually stir in the milk until smooth. Cook over the stove, stirring constantly, until it boils for one minute. Let cool. (Zabaglione)
- Whip the cream until thick.
- Add the cream cheese to the cooled yolk mixture, beating with a mixer until smooth.
- Fold in the whipped cream.
- Very gently fold in the egg whites beaten to stiff peaks.
- Combine the coffee and rum in a dish where the ladyfingers can be dipped one by one. Line the bottom of a mold with them. Reserve the other half unsoaked for the next layer.
- Spread half of the cream over the ladyfingers. Add the second layer of soaked ladyfingers and top with the remaining cream.
- Using a sieve, dust cocoa powder over the top.
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