Tiramisù with Whipped Cream

Name: Tiramisù with Whipped Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: Печенье Савоярди (gluten-free): 200 g; Mascarpone: 250 g; Cream 33-36%: 250 ml; Yolk: 4 pcs; Caster sugar: 120 g; Espresso coffee: 5 cup; Cocoa powder: 50 g; Rum: 2 tsp

Cuisine:

Italian

25 min
Serves 6
Medium

Ingredients

200 g Печенье Савоярди (gluten-free)
250 g Mascarpone
250 ml Cream 33-36%
4 pcs Yolk
fresh
120 g Caster sugar
5 cup Espresso coffee
50 g Cocoa powder
2 tsp Rum
optionally

Directions

From Italian, Tiramisù is translated as “cheer me up”. The dessert originated from a hearty breakfast dish made from eggs beaten with coffee or hot milk.

Classic tiramisu uses whole eggs: yolks are beaten with sugar, mascarpone is then added, and only then egg whites. But I like a simpler recipe that uses whipped cream instead of eggs. Whipped cream makes the tiramisu even lighter. Italians believe this version is just as classic as the egg one 🙂

I highly recommend you try this one! It’s unbelievably light and airy!

Enjoy!

P.S. Besides, you don’t have to worry that watery egg whites will ruin your dessert.

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Steps

1 Done	coffee Make strong espresso. Let it completely cool before adding rum or liquor or the ladyfingers will fall apart at once. You can add some sugar if you like but I’d recommend trying it with bitter coffee.
2 Done 10 min	cream Beat the yolks with confectioner’s sugar until pale and doubled in volume. Add the mascarpone and whip with a mixer at low speed until well-combined. In a separate bowl, whip the cream until stiff peaks form. With a spatula, gently fold the whipped cream (in three batches) into the mascarpone mixture until fluffy.
3 Done 10 min	assembly Now the assembly. Dip each ladyfinger into the espresso mixture. Gently shake off any excess liquid. Arrange them at the bottom of a baking dish into an even layer. Spread the mascarpone mixture onto the ladyfingers into approximately 1.5 cm thick layer. Dust with the cocoa powder. Repeat with the remaining espresso-dipped ladyfingers ararnging them in the opposite direction. Spread the mascarpone mixture. Dust with the cocoa powder. Repeat. The number of layers depends on the baking dish you use. The top layer is the mascarpone mixture. Generously dust the top layer with the cocoa powder. Cover with plastic wrap and refrigerate for 3-4 hours or overnight.
4 Done 5 min	serve You can make it family-style in a glass or ceramic baking dish and then cut into squares. Or serve in individual glasses. To serve, sprinkle with grated chocolate, garnish with strawberries, mint leaves, etc.