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-500g of mascarpone
-2 large eggs (from free range hens please!!!)
-80g caster sugar
-2 tablespoons of powdered sugar
-a few drops of lemon juice (or cream of tartar)
-2 packages of sponge cake
-a cup of strong coffee
-amaretto
-unsweetened cocoa powder
Start by separating the yolks from the whites. Put the yolks in a bowl with the caster sugar. Whisk the yolks as much as possible to make them white.
Add the mascarpone and continue to whisk to obtain an airy cream.
In another bowl, whip the egg whites until stiff with the powdered sugar and lemon juice (or cream of tartar for those who have it).
Add these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
Prepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3 tablespoons of amaretto for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
Place the cookies in a serving dish, holding them tightly. Pour the mascarpone cream on top, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
Let stand at least three hours in the refrigerator. At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.
Tiramisu
« Tire moi vers le haut » ou Tiramisu en italien, tient bien ses promesses. Une cuillerée de ce gâteau crémeux et onctueux et le moral remonte tout de suite! Avec cette recette, on obtient un tiramisu léger, aérien, délicieusement fondant et crémeux, de surcroît qui ne coule pas.
Ingredients
- 500 g de mascarpone
- 2 gros oeufs (de poules élevées en plein air s’il vous plait!!!)
- 80 g de sucre semoule
- 2 cuillerées à soupe de sucre glace
- Quelques gouttes de jus de citron (ou crème de tartre)
- 2 paquets de biscuits à la cuiller
- 1 tasse de café bien fort
- 1 amaretto
- 1 cacao en poudre non sucré
Instructions
- Commencer par séparer les jaunes des blancs.
- Mettre les jaunes dans une jatte avec le sucre semoule.
- Fouetter le tout pour blanchir les jaunes le plus possible.
- Ajouter le mascarpone et continuer de fouetter pour obtenir une crème aérée.
- Dans une autre terrine, monter les blancs en neige bien ferme avec le sucre glace et le jus de citron (ou la crème de tartre pour ceux qui en ont).
- Ajouter ces blancs au premier appareil au mascarpone. Mélanger délicatement en soulevant la crème pour ne pas faire retomber les blancs en neige.
- Préparer un café assez fort et ajouter dedans de l’amaretto. La quantitié dépend du goût de chacun. Mais 2 ou 3 cuillerées à soupe d’amaretto pour une tasse de café me semble bien. Tremper un à un les biscuits dans le café pendant 4 à 5 secondes pour bien imbiber mais ne pas détremper non plus ces gâteaux fragiles.
- Placer les biscuits dans un plat de service en les serrant bien. Verser ensuite dessus la crème au mascarpone, en étalant bien. On peut faire de petits tiramisus dans de petits ramequins. J’ai fait les deux, on peut les voir en photos dans cette recette.
- Laisser reposer au moins trois heures au réfrigérateur.
- Au dernier moment, saupoudrer de cacao avec un passe-thé, soit dans les petits ramequins directement, soit après avoir servi une part dans une assiette.
Tried this recipe?Let us know how it was!
“Pull me up” or Tiramisu in Italian, lives up to its promise. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn’t run.
Recipe for 4 to 6 people:
-500g of mascarpone
-2 large eggs (from free range hens please!!!)
-80g caster sugar
-2 tablespoons of powdered sugar
-a few drops of lemon juice (or cream of tartar)
-2 packages of sponge cake
-a cup of strong coffee
-amaretto
-unsweetened cocoa powder
The instructions
Start by separating the yolks from the whites. Put the yolks in a bowl with the caster sugar. Whisk the yolks as much as possible to make them white.
Add the mascarpone and continue to whisk to obtain an airy cream.
In another bowl, whip the egg whites until stiff with the powdered sugar and lemon juice (or cream of tartar for those who have it).
Add these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
Prepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3 tablespoons of amaretto for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
Place the cookies in a serving dish, holding them tightly. Pour the mascarpone cream on top, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
Let stand at least three hours in the refrigerator. At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.
Tiramisu
"Pull me up" or Tiramisu in Italian, keeps its promises. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn't run.
Tried this recipe?Let us know how it was!
