Tiramisu (no alcohol)
Vincenzo's Plate · ♥ 2.8K likes · 100.5K views · 18 min video
Read about mascarpone in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 packet Savoyardi biscuits
- 500 g mascarpone cheese
- 5 whole large eggs
- cocoa powder
- 3 moka pots Italian espresso
Make the espresso in a moka pot.
Eggs, sugar, cocoa and Italian espresso
- 1 tbsp white sugar
Beat the yolks alone at medium speed, then fast; add one tablespoon of sugar and keep beating until thick and creamy with no bubbles, about another minute.
Add all the mascarpone and mix gently, then at higher speed, scraping the bottom, until thick; do not overdo it. Set aside.
Mixing in the mascarpone
- 4 tbsp sugar
Beat the whites at medium then fast speed until foamy, then at maximum speed add the four tablespoons of sugar one at a time; beat about two minutes on high after the last.
Fold the whites into the yolk and mascarpone mix by hand, gently, turning the bowl as you fold, until smooth.
Wearing gloves, dip each ladyfinger in the coffee for three seconds, a second and a half per side, and lay it sugar side down in the tray; leave no gaps.
Dipping the ladyfingers
Spread cream over the first layer and cover it completely with a generous layer of cocoa powder.
Layering cream and cocoa
Make a second layer of dipped biscuits, spread the rest of the cream gently on top without touching the biscuits, shake gently to level, and cover with the rest of the cocoa.
- icing sugar
Dust icing sugar and a little cocoa around the serving plate.
Unveiling and plating
- cocoa powder
Cut with a butter knife, wiping it on damp kitchen paper between cuts, into big slices.