Tiramisu’ – my (lighter) version of a classic Italian dessert

Step 4 cooked recipe tiramisu Italian italy dessert coffee mascarpone
AuthorLaura
DifficultyBeginner

I have been making this Tiramisu' for years, a lighter and creamy version of an Italian classic dessert. My recipe is easy, simple and done in minutes. Be aware it is addictive - ask the family members I caught stealing from a dish prepared for guests!

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Step 4 cooked recipe tiramisu Italian italy dessert coffee mascarpone
Yields20 Servings
Prep Time15 minsTotal Time15 mins
 1 Package of Pavesini BiscuitsSavoiardi if you can't find them
 1 cup Coffee (Espresso)
 3 eggs
 3 tbsp Sugar
 500 g Mascarpone cheese
 1 pinch salt
 3 tbsp Cocoa powder
1

Make 1 cup of coffee, espresso would be the best choice and pour it in a bowl, big enough to dip the biscuits lengthwise.

2

Dip the biscuits in the coffee quickly with the long side and with the other and place them at the bottom and on the edges of your chosen form.

3

Separate the eggs, place 2 whites in one bowl and 3 yolks in another with 3 tbsp of sugar.
Whisk the egg whites with a pinch of salt until firm.
Whisk also the yolks until they change colour and are creamy.

4

Add the Mascarpone to the yolks and sugar cream, one or two spoons at once and amalgamate well before adding more.
Then add the firm egg whites, mixing carefully with a spatula as to not lose the air.

5

Pour half of the cream on the biscuits and spread it out evenly.

6

Make another layer of coffee dipped biscuits. My son did an amazing job here!
Finish with the leftover mascarpone cream.
Cover with plastic film and store in the fridge.

7

Before serving drizzle cocoa powder on the surface. Use a sieve to make it nice and fine.

8

Dig in and enjoy!

Category

Ingredients

 1 Package of Pavesini BiscuitsSavoiardi if you can't find them
 1 cup Coffee (Espresso)
 3 eggs
 3 tbsp Sugar
 500 g Mascarpone cheese
 1 pinch salt
 3 tbsp Cocoa powder

Directions

1

Make 1 cup of coffee, espresso would be the best choice and pour it in a bowl, big enough to dip the biscuits lengthwise.

2

Dip the biscuits in the coffee quickly with the long side and with the other and place them at the bottom and on the edges of your chosen form.

3

Separate the eggs, place 2 whites in one bowl and 3 yolks in another with 3 tbsp of sugar.
Whisk the egg whites with a pinch of salt until firm.
Whisk also the yolks until they change colour and are creamy.

4

Add the Mascarpone to the yolks and sugar cream, one or two spoons at once and amalgamate well before adding more.
Then add the firm egg whites, mixing carefully with a spatula as to not lose the air.

5

Pour half of the cream on the biscuits and spread it out evenly.

6

Make another layer of coffee dipped biscuits. My son did an amazing job here!
Finish with the leftover mascarpone cream.
Cover with plastic film and store in the fridge.

7

Before serving drizzle cocoa powder on the surface. Use a sieve to make it nice and fine.

8

Dig in and enjoy!

Tiramisu’ – my (lighter) version of a classic Italian dessert

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