I love tiramisu but mine never gets really classic because I do it without alcohol. But really good, it will be anyway. Did you know that tiramisu is also no bake? There is a whole bunch of classic pastries baked without oven and baked before “no bake” was a thing.
Fluffy, coffee dipped biscuits, creamy mascarpone cream with a lot of vanilla flavor and cocoa on top. This is a delicious dessert that goes home with many. Perfect for those who want to impress your fig guests without too much effort.
The recipe yields 8 pieces and is baked in an ovenproof mold measuring 20 × 27 cm.
ingredients:
4 egg yolks
500 g mascarpone
0.5 teaspoon vanilla powder
2 egg whites
1 dl powdered sugar
20 savoyardikex
2 cups of strong brew coffee
cocoa to powder over
Do this:
Whisk egg yolks, mascarpone and vanilla powder to a smooth batter in a bowl.
In another bowl, whisk the egg white to a white, solid foam with electric whisk. Add the powdered sugar, a little at a time, while continuing whisking until you get a firm and glossy batter.
Turn the egg white batter into the egg yolk batter and gently flip it to a smooth batter with the aid of a lollipop.
Before dipping your biscuits in the coffee, it is good to plan how to put the biscuits in the mold first so that you do not have to think about it when the biscuits are already dipped in the coffee. Dip the sugary portion of the biscuit, quickly, for a few seconds in the coffee. Lay the dipped ones, with the sugared side down, on the bottom of the mold.
Spread half of the mascarpone cream on the biscuit layer and cover it with another layer of coffee dipped biscuits. Sprinkle or spread out the rest of the mascarpone cream on the biscuits and then place the mold in the refrigerator for at least 1 hour before serving.
Powder with cocoa when it’s time to serve!