22.08.2022
Tiramisu – The most famous Italian cake
This wonderful mixture of coffee, mascarpone cheese and cocoa literally means "lift me up" in Italian.
Time Needed:
Difficulty:
Amount:
Ingredients:
- 5 eggs
- 100 g powdered sugar
- 80 g crystal sugar
- 500 g mascarpone
- 250 ml whipping cream
- 2 packs of ladyfinger biscuits
- 2 dcl Super Bar coffee
- 2 tsp rum
- 1 tsp starch
- 65 g flour
- ½ tsp baking powder
- 2 tsp cocoa powder
- 50 ml milk
- 50 ml oil
- Choco Nut tea for decoration
- Cocoa nibs for decoration
Preparation:
- First of all, it is necessary to brew coffee in the Turkish way and leave it aside to cool. Add two teaspoons of rum to the coffee before dipping the sponge cake and mix.
- Cream: Separate 4 yolks from the whites in a suitable container. Mix the egg yolks well with the sugar until the mixture becomes pale and smooth, about 3-5 minutes. After that, the mixture should be steamed for about 15 minutes until it thickens. After it thickens, it should be removed from the heat and cooled.
- While the mixture is cooling, whip the cream in another bowl.
- Add the mascarpone cheese to the cooled yolk mixture and mix well. When the mixture becomes consistent, add the whipped cream and mix until all these two mixtures are combined.
- Sponge cake: Prepare a round mold with a diameter of 20 cm by lining the bottom with baking paper and smearing the edges with butter or other fat you use. Heat the oven to 175 degrees.
- Mix 1 egg and sugar well until a light, foamy mixture is formed. Mixing at a low speed, slowly add the oil first, then the milk.
- Combine flour, cocoa, starch and baking powder in a separate bowl. Combine the dry mixture with the previously mixed egg, stirring until the two mixtures are completely combined.
- Pour the mixture into the previously prepared mold and bake for 15 minutes, or until a toothpick inserted in the middle of the biscuit comes out dry.
- Leave the biscuit to rest in the mold for ten minutes, and then take it out on a tray until it cools down completely.
- Assembling the dessert: Place the sponge cake on a tray or cake stand. Place acetate foil or a movable ring around the biscuit.
- Spread the cream on the biscuit, on which you will place the coffee-soaked biscuits. Repeat the process to finish the dessert with cream. Sprinkle tiramisu with Choco Nut powder and rooibos tea and let it cool for at least 6 to 8 hours in the fridge.
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