We will not be addressing just how many tiramisu recipes are already available in the MCW archives; we will be discussing just how simple and decadent this restaurant recipe for Sicilian tiramisu is. The most important contributor is beating the eggs and sugar to the palest and fluffiest sabayon.
Ingredients:
50g cocoa powder
2 whole eggs
4 egg yolks
300ml moka coffee
1 kg mascarpone
Tiramisu biscuits
Method:
Using the kitchenaid, whisk yolks, whole egg and sugar to a tight sabayon.
Once firm, add the mascarpone and work until smooth and just combined.
Building the Tiramisu: Choose a dish/pan to serve from. Place a layer of the mascarpone cream in the base. Now Soak the biscuits in the coffee briefly for 1/2 seconds. then place into the cream.
Top biscuits with a layer of cream.
Top the cream with finely dusted cocoa powder.
Repeat the process until the dish is full. You are looking for around 3 layers of biscuit.
Allow to set in the fridge for four hours or overnight before serving.
صحة و عافية
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