Name: Tiramisù
Prep time: 30 min
Cuisine: Italian
Ingredients: 2 yolks; 9 ounces milk (or vegetable milk, like soy milk); 2 tablespoons cornstarch; vanilla; 9 ounces mascarpone (or vegan); 9 ounces whipping cream (or vegan); 7 ounces ladyfinger; 1 cup coffee

Tiramisù is a dessert of Italian cuisine, one of the most loved and made in the world. The origins of tiramisù are very uncertain and several cities claim its authorship. It is a very simple dessert to prepare, its mascarpone cream is irresistible, so tasty and velvety, between layers of soft ladyfingers soaked in coffee. In some versions we also find Marsala. This Tiramisù can also be made without dairy products using the ingredients in brackets. The version I propose is with custard instead of raw eggs.

DifficultyEasy
CostMedium
Preparation time30 Minutes
Serving10-12
Cooking methodNo cooking
CuisineItalian

Ingredients

For the custard

2 yolks

9 ounces milk (or vegetable milk, like soy milk )

2 tablespoons cornstarch

vanilla

For Tiramisù

9 ounces mascarpone (or vegan)

9 ounces whipping cream (or vegan)

7 ounces ladyfinger

1 cup coffee

Tools

1 Baking Dish

1 Pot

1 Whip

1 Bowl

Steps

Open the vanilla and take the seeds from the inside.
Heat the milk with the vanilla pod.
Mix the vanilla seeds with the yolks and sugar and whip.
Add the cornstarch.
Pour the cream into the hot milk and mix with a whisk, cook while stirring.
Put the crea in a low and wide container.
Cover with contact film.
Allow to cool quickly and transfer to the fridge for a few hours.
Pour the mascarpone into the bowl from the planetary mixer, start whipping and pouring the cream. When the compote is whipped, stop the machine and add the custard. Mix by hand with a spatula with gentle movements from the bottom up. Dip the ladyfingers in the coffee and place them in a baking dish. Lay a layer of tiramisu cream, make another layer of ladyfingers. Put the remaining tiramisu cream in a pastry bag with a smooth nozzle. Make sprigs of cream and decorate with bitter cocoa. Leave to cool in the fridge for at least 3 hours.

Cook’s Tips

For the version with pasteurized eggs, you can proceed with the preparation of a pate à bombe instead of the custard: pour the water and sugar into a saucepan and bring to 121 ° C. Meanwhile, pour the egg yolks into a bowl and start whipping. Pour in the sugar syrup and continue whipping until cool. The cream will be thick and fluffy. Ingredients: 5 teaspoon of water, 5 tablespoon of sugar, 2 yolks