Tiramisu (classic recipe)
Description
The dish is prepared without unnecessary complications. I make "Tiramisu" in individual cups and ramekins because it's more convenient for me to serve the dessert this way, but you can also layer it in a single dish, then cut into portions and serve. This dessert contains raw eggs without heat treatment, which might concern some people. However, remember that bacteria reside on the eggshells, so make sure to wash the eggs thoroughly with warm water and soap before using. For preparing the dessert, mascarpone and eggs should be at room temperature, so take them out of the refrigerator in advance. The finished dessert is ready to be served.
Instructions
- 1
Step 1
Brew the coffee and let it cool. Add a small amount of brandy or rum to the coffee to taste (don't overdo it—alcohol should be added in very small quantities, just for aroma; it shouldn't overpower the flavors of the other ingredients).
- 2
Step 2
Separate the egg whites from the yolks. Beat the whites with half of the sugar until stiff peaks form.
- 3
Step 3
In a separate bowl, beat the yolks with the other half of the sugar into a light, fluffy mixture.
- 4
Step 4
Add mascarpone to the egg yolks and beat again.
- 5
Step 5
Then slowly and carefully fold the whipped egg whites into the cheese mixture, mixing from the bottom up.
- 6
Step 6
The result should be a fluffy light cream.
- 7
Step 7
Prepare individual serving glasses or ramekins. Dip the cookies into the coffee, then place them at the bottom of the glass. Add a layer of cream on top of the cookies, then repeat the layers once more. Prepare all servings in this manner. Chill the dessert in the freezer for 40 minutes or in the refrigerator for 1.5 to 2 hours. Serve the tiramisu dusted with cocoa powder through a sieve and garnished with mint.