Tiramisu – the King of Italian Desserts

Ingredients:
Savoiardi biscuits
Mascarpone cheese – 14 OZ (420 gr)
Whipping cream – 2½ cups (600 ml)
Heavy cream – 2½ cups (600 ml)
Sugar – 1 cup (240 gr)
Coffee (brewed or instant) – 24 fl oz (700 ml)
Egg whites – 4
Liqueur Amaretto “De Kuyper” – 2 fl oz (60 ml)

1. Make coffee, chill it
2. Whip the cream. Gradually add 100 grams of sugar
3. Whip the heavy cream. Stop whipping as soon as the cream begins to thicken
4. Gradually mix whipped cream with whipped heavy cream. Add another 100 grams of sugar
5. Add the mascarpone cheese, mix
6. Add the liqueur, mix
7. Whip egg whites with a pinch of salt to stiff peaks (be careful, do not over-beat, but if you will – add another egg white to make it steady again)
8. Accurately add whipped egg whites into the cream, gently stir with a spatula or spoon
9. Dip savoiardi halfway into coffee for less than 1 second. Dip the sugary side only. Lay out the savoiardi with the sugary side up
10. Evenly spread half of the cream on the top of the first course of savoiardi
11. Rotate the mold 90 °
12. Lay the second course of savoiardi and spread the remaining cream
13. Sprinkle cocoa powder before serving. Since after 6-7 hours, cocoa absorbs moisture from the cream and loses its attractiveness

In many recipes egg yolks are used, but these absolutely do not make the cream better, on the contrary, the cream with yolks is more liquid and yellowy. Egg whites are obligatory in the recipe since they make the cream light and airy.

Enjoy!

Music:
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/