Tiramisu
6
rations30
minutes2
minutes300
kcal/ration0
minutes120
minutes2
hours32
minutesImmerse yourself in the world of Italian pastries with this exquisite Tiramisu recipe that promises to transport you straight to the cobblestone streets of Rome with every bite.
Perfect for coffee lovers, this dessert combines the smoothness of mascarpone with the intensity of strong coffee and the unique touch of dark rum and apricot brandy, culminating in a symphony of flavors that dance to the rhythm of la dolce vita. Accompany this culinary experience with a playlist that mixes Italian jazz and bossa nova to complete the atmosphere. Whether for a special occasion or a mid-afternoon treat, this Tiramisu recipe is as pleasurable to prepare as it is to savor.
Imagine delicately dusting cocoa powder over creamy cheese and soaked biscuits, a final act that is as artistic as the act of making a perfect espresso. Follow these steps in detail, letting each ingredient tell its story, from the creamy mascarpone to the robust coffee, and experience the true art of Italian cooking in your own home.
And remember, the secret is in the passion with which you mix each component, so put your heart into every move and let the music guide you through this exceptional culinary experience.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
2 eggs
1 strong coffee cup
Cocoa powder for sprinkling
80 g sugar
250 g mascarpone
1 c.s. tablespoon dark rum
6 soletilla biscuits
1 c.s. tablespoon apricot brandy
2 gelatin sheets
Pasos
- Separate the whites from the yolks of the 2 eggs.
- In a bowl, beat the egg whites until stiff and glossy with a pinch of salt. Reserve.
- Use a square glass tray as a mold.
- Dip the 6-8 soletilla biscuits in 1 cup of strong coffee, making sure they are well soaked.
- Place them at the bottom of the tray as a base for the tiramisu. Reserve.
- Place the 2 gelatin sheets in cold water to hydrate for at least 5 minutes. Once soft, drain excess water.
- In another bowl, beat the egg yolks with 80 g of sugar until pale and creamy, using an electric mixer. When beating the egg yolks with the sugar, beat until the mixture becomes pale in color and thick in texture; this is known as "tape point". A good indicator is that the mixture ribbons on itself when you lift the beaters. This incorporates air and contributes to a lighter and fluffier texture in the final result.
- Add 1 tablespoon dark rum and 1 tablespoon apricot brandy to the mixture, blending well.
- Add 250 g of mascarpone to the egg yolk mixture, beating until smooth and homogeneous.
- Heat the hydrated gelatin sheets in the microwave for a few seconds (10-15 seconds) until completely dissolved.
- Add the dissolved gelatin to the creamy mascarpone mixture, making sure it is well integrated.
- With delicate, enveloping motions, add the whipped egg whites to the mascarpone mixture to maintain the airy texture of the tiramisu.
- Assemble the tiramisu:
- Carefully pour this cream over the base of the sponge cakes in the pan. Distribute evenly. When you are assembling the tiramisu, create even and neat layers for a visually appealing presentation. It will depend on the height of your mold, but you could opt to make an extra layer of biscuits and cream if space permits. This not only improves the presentation, but also balances the ratio of cream to biscuits.
- Let the tiramisu cool and set in the refrigerator for a few hours, preferably 3 to 4 hours.
- To serve:
- Before serving, sprinkle cocoa powder over the surface to decorate. Use a fine sieve to sprinkle the cocoa powder over the tiramisu for a perfect finish.
Notas
- Opt for a high quality espresso. Coffee is one of the souls of this dessert, and its quality will make a big difference. To give it an even more personalized and rich touch, consider using an Italian espresso or a specialty coffee of your choice, making sure it is well concentrated.
- When working with gelatin, it is crucial to make sure it dissolves properly to avoid lumps in your tiramisu. A good tip is to always dissolve it first in cold water and then heat it gently. Avoid boiling, as this can cause it to lose its ability to gel. >
- The dark rum and apricot brandy add depth and complexity to the tiramisu. To achieve an even greater harmony between the flavors, you can lightly whisk the mascarpone separately before adding the liqueurs, this will help the flavors to blend more homogeneously. Be sure to test and adjust according to your personal preferences. If you are preparing this dessert for children or people who avoid alcohol, consider non-alcoholic alternatives that emulate these flavors. >
- The mascarpone should be at room temperature to facilitate its integration with the rest of the ingredients, ensuring a smooth, lump-free mixture. If the mascarpone is too cold, it can be difficult to work with and could result in an uneven mixture. >
- Patience is key. Prolonged resting allows the flavors to marry and intensify. While 3-4 hours may be enough, leaving the tiramisu to refrigerate overnight will transform a good dessert into something sublime.
- As a finishing touch, you could add some dark chocolate chips or even berries for a contrast of flavor and color.
Quizás lo necesites
- Tamizador harina hasta 350gr - 10cm diámetroVer precio
Información nutricional (por ración)*
- Serving Size: 135g
- Total number of serves: 6
- Calories: 300kcal
- Carbohydrates: 28.4g
- Protein: 5.48g
- Fat: 10.95g
- Saturated Fat: 6.68g
- Cholesterol: 107.35mg
- Sodium: 71.5mg
- Potassium: 75.33mg
- Fiber: 0.62g
- Sugar: 16.48g
- Vitamin A: 504.58IU
- Calcium: 48mg
- Iron: 0.68mg