It's a slightly simplified version of the classic Tiramisu, since the recipe skips the step of baking the biscuits by using ready-made ones. For added safety, we have used heavy cream instead of egg whites, as the classic recipe typically uses raw eggs. As for alcohol, so that everyone can enjoy the dessert, we will prepare it without adding, instead, you will enjoy a rich coffee aftertaste with hints of vanilla bourbon sugar. Overall, a combination of savoiardi biscuits soaked in coffee with fluffy vanilla mascarpone cream, all topped with a layer of strong cocoa powder with a rich chocolate flavor, will pick you up with every heavenly bite.
Ingredients
Cream:
6 Egg yolks - 115g
Sugar - 90g
Vanilla bourbon sugar - 10g
Mascarpone cheese - 500g
Heavy cream 33%(30-36%) - 200ml
Assembly:
Savoiardi biscuits - 26 units(217g)
Strong coffee - 2 tbsp per 350ml.
Cocoa powder 22-24% for dusting - 1 tbsp
Size form: 28cm*23,5cm*6,5cm
Weight cake ~1,3kg
1. Place egg yolks, sugar and vanilla bourbon sugar in a bowl, mix them and set over double boiler.
2. Heat for about 5-10 minutes, stirring constantly with a whisk, until the mixture become ~70ºC and thickened.
3. Remove the bowl from heat and whip with a mixer until it brightens and become fluffy and set aside for cooling to room temperature.
4. In a separate bowl place the mascarpone cheese and pour in the heavy cream ( I use them cold from refrigirator). And beat together until stiff peaks.
5. Next, combine together both mass (mascarpone+heavy cream + egg yolks+sugar), gently mixing with spatula, trying to keep the lightness of the cream. And put in the refrigirator, for a while.
6. Brew a strong coffee (instant coffee also works as well, proportions vary by your taste) And let it cool. Make sure, that the coffee gets colder before assembling!
7. Prepare the buscuits (cut them into the desired form, if necessary). Take the cream out of the refrigerator. Pour the cold coffee in the bowl.
8. Quickly dip the biscuits into the coffee for 1-2 seconds. Settle a layer of biscuits, spread the half of cream with the spatula
9. Again one layer of savoiardi and another half of cream. Cover with cling film and steep for at least 6 hours.
10. Before serving, sprinkle cocoa powder over the top.
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