Tiramisu with Cream and Mascarpone
| Difficulty | Easy |
| Tempo di preparazione | 30 min |
UHT whipping cream
Description
Tiramisu with cream and mascarpone is a soft and delicious reinterpretation of the classic recipe for this much-loved dessert , which owes its success to its speed and ease of preparation , as well as its irresistible taste.
Given its deliciousness, many variations have been created: with chocolate, strawberries and even pineapple, but there are some ingredients that can never be missing from a tiramisu: ladyfingers , cream , eggs , sugar and a little salt , essential for whipping the yolks and egg whites to perfection.
The version we propose in this recipe involves enriching the mascarpone cream with fresh cream , to be whipped on the spot, and is perfect to be served at the end of the meal in elegant single-portion cups , or prepared in a large cake tin to bring to the table for Sunday lunch.
Ingredients
to recalculate the ingredient amounts
| Ladyfingers | Ladyfingers | 267 g |
|---|---|---|
| Arborea UHT whipping cream | Arborea UHT whipping cream | 167 g |
| Arborea Mascarpone | Arborea Mascarpone | 167 g |
| Coffee | Coffee | 200 ml |
| Eggs | Eggs | 2 |
| Granulated sugar | Granulated sugar | 80 g |
| Vanillin | Vanillin | 11 g |
| Unsweetened cocoa powder | Unsweetened cocoa powder | 167 g |
| Salt | Salt | 2 g |
Instructions
- 1 To make the tiramisu with cream and mascarpone, start with the cream: first separate the egg yolks from the egg whites and place them in two separate bowls. Then, whisk the egg whites until stiff, adding a pinch of salt. In the other bowl, whisk the egg yolks with the granulated sugar until light and fluffy.
- 2 Add the mascarpone and vanilla to the egg yolk and sugar mixture, continuing to beat it with the whisk, then fold in the cream, after having whipped it in a separate bowl, and finally the egg white mixture, remembering to mix with movements from the bottom up so as not to deflate the mixture.
- 3 Now, dedicate yourself to assembling your tiramisu: dip the ladyfingers in the coffee and then arrange them on the bottom of a cake pan, creating an even layer. Then cover them with a nice layer of cream and another of ladyfingers, continuing this alternation until you run out of ingredients.
- 4 Leave a final layer of cream on top, smooth it out with a spatula, and dust with bitter cocoa powder. Refrigerate the tiramisu with cream and mascarpone for a couple of hours before serving.
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