Tiramisu is one of my favorite desserts and I tend to make it in cake form, on holidays and special occasions. This recipe for Traditional Italian Tiramisu comes from a family in Rome and the result is a tiramisu lighter than usual.
Recipe for Traditional Italian Tiramisu
Recipe ingredients
- 1 package of mascarpone cheese or cream cheese 250 g
- 1 pack of Savory biscuits 200 g
- 1 fresh vanilla
- 5 organic egg yolks
- 1 shot of cognac
- 250 ml cream
- 200 g of white granulated sugar
- 150 ml espresso coffee (about 5-6 lungo espresso)
- cocoa powder
Execute Recipe
- Cut the vanilla in half lengthwise and carefully remove the inside with the knife.
- In a mixer, beat the egg yolks with the sugar well, until the mixture turns white and fluffy.
- Then add the mascarpone, vanilla, and the shot of cognac and beat again.
- Once the mixture is uniform, put it in the refrigerator to keep it cold.
- Then beat the cream into whipped cream with the mixer. Be careful not to hit it too hard and it will cut.
- The last step for the cream is to combine the two mixtures.
- Carefully add the whipped cream to the egg mixture.
- We place the crown of the cake on a plate and start adding the savers, which we have dipped in the espresso, as a base.
- When the biscuit base is complete, pour half of the cream over it.
- Then, carefully, lay another layer of savagery dipped in espresso and finish with the rest of the cream.
- Put the dessert in the fridge overnight or for at least 6 hours to firm up.
- Before serving, sift the cocoa on top and then remove the rim.
- If there is any sweetness left, store it in the refrigerator for a few days.
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