May 2017 Recipe
This is the recipe for the best homemade tiramisu and the easiest. It is the recipe for tiramisu of Antonio, a coworker who gave me this recipe makes a lot and that I have not changed anything.
In the company where I worked, already long ago, we had custom carry some sweet to share our birthday or our holy day. Had who bought it at a patisserie, who carried a box of cookies or chocolate, and who prepared at home something rich to share.
Every year we expected to arrive the birthday of Antonio because he was always preparing this tiramisu whereby all us fought when arrived the day.
I never knew how was he with this recipe, although I recall that some Italian friend gave it, but the truth is that I keep it as gold cloth.
After that, I've tried other recipes many of tiramisiu, but never one as good as this in which flavors are well balanced. With a touch of cognac that is not noticed but that gives strength to the flavor of the cream. Without a doubt is the favorite of Juanje, my husband, who is not very leave q but that is a super fan of the best homemade tiramisu according to him
It is very easy to prepare, even if we have no electric mixer because we can do it with a mini pimer or some manual rods, you can prepare in advance and even freeze it, although nothing like take it a few hours after having done. Cocoa enhances coffee flavor. A dessert of 10 that you can prepare at home as a true Italian.
- 500 g mascarpone cheese
- 250 g of icing sugar
- 3 eggs at room temperature
- 3 tablespoons Cognac or brandy (actually used almond liqueur but a mi me gusta more brandy)
- 1 tablespoon sugar
- 2 packages of biscuits type cake
- 1 cup of coffee (you can use decaf as I)
- 3 tablespoons pure cocoa powder
All the bowls and the mould used in the elaboration of this recipe are of Revol, my favorite porcelain for household goods brand. The collection is Lab color that can be found in many colors, all beautiful and they look super nice on my table.
Directions
Separate the egg yolks from the egg whites and reserve the egg whites.
In a large bowl beat the egg yolks with the cheese, sugar and brandy, beat with the help of some electric rods until the mixture is creamy good. With the help of a spatula, lower what you have pasted on the walls, and book
In another bowl, beat the egg whites until soft peaks. We started to batis and when they have a little foaming, add a ciucharada of sugar to help that they bleach and remain formes. I beat them to a hand, so can see that you can do, but it is a little more time. If you have a few electrical poles much easier and faster
When the egg whites are ready, begin to add them to the cream cheese gradually, with help of a few hand rods or a spatula until they are well integrated and the cream is good foamy.
In a rectangular mold, or individual vessels, put a layer of biscuits dipped in coffee. On this layer, we will put a layer of cream. Then another wet in coffee cake and finish with a cream. Let cool in the refrigerator for at least 4 hours. Best to prepare it the day before and let cool 24 hours so that sits well.
Before serving, we sprinkle it with pure cocoa powder and enjoy!
- Prepare it the day before and you win in taste and texture
- If you don't want to use alcohol you don't have to do it
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 10
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Menuda pinta, I'm willing to try it, thanks for sharing a recipe so curious, recommend testing
Hello loleta com9 question do the mounds with cocoa that look so cool
Hello Carmen, I make a sleeve with pastry. If you see the video you will see how. It is very easy. Big kiss
Hello I am from Peru and here I can not find mascarpone cheese and neither can that type of biscuit, with which another type of cheese I can replace it and instead of cookies can be a homemade queque? Or maybe some kind of cookie I can find here.
Hello Patricia, cookies can be replaced by anyone that has a mild flavor or even some biscuits, but the cheese is more complicated because the masvcarpone cheese has a very creamy texture and a very mild taste. Any other cream cheese will look good but the taste will change. I send you a hug Patricia
Hello Loleta, the cream has stayed very liquid and I found it very difficult to assemble the cake with the pastry sleeve...
Any tricks?
Thanks
Hi Anna,
Well, you would have to see your step by step but a priori it can be for several reasons: one is that you have not used mascarpone cheese cold and good quality (there are some white brands that do not have the proper consistency and that are not creamy but liquid once we beat it, or that you have beaten the mixture too much and it will not be with the correct texture. Beautiful kisses and thanks for writing
My tb has been liquid. Do you have whipped cream? I don't see the cream thing either in the recipe or in the video.
No, it doesn't have cream so you don't see it in the ingredients. If you have seen the video, you will have checked the texture that should be left. If it's not that, it's that the cheese you've used isn't good quality, or you've beaten it more than you should. Try doing it by hand next time. this recipe has been made by hundreds of people who send me their photos and it goes well so something has gone wrong when it comes to preparing it, probably the cheese or that you have beaten too much. A hug
The package of biscuits, how many grams is? approximately
Hello Marta, approximately it is 150g but more than the weight you need enough amount to cover the entire surface so the grams will also depend on the size of your mold.
Un besillo
Hello Loleta you could tell me which brand of mascarpone cheese you use, it seems creamier than the one I usually buy. Thanks for the recipe. ?
Hello Noelia, it depends. Sometimes I buy Mercadona's but I almost always buy Galbani's because I really like the texture. but the mercadona's going well too, huh! A hug and thank you very much for writing :)
Hello! I would love to make the recipe for the 31 as dessert in sheabuts.... but I don't know the exact amount for 12 people. Your recipe for how many people is it? so I can get an idea!thousand thank you and happy new year!
Hi Sandra, maybe you'll see that you'll love because this tiramisu is addicting. The recipe is for 12 people. You have in the section tips and tricks at the end of the recipe. Big kiss and Merry new year :)
You make a Tiramisu which is certainly authentic, only ask you one thing, the proportion for chewing 500 puts, would be 5 eggs, understand that it is better with 3?
Hello! I've always done it with three and it is perfect. I think that 5 would be too many and you would lose the flavor and the texture of the cheese. Thank you for writing and let me know
Hello, I'd like to make it for Christmas Eve and only have time to do it the previous evening of the 23rd. Hold it well for the dinner of 24? And if Needless to endure for 25? Thanks a lot!!
Maite forgive me but not is why didn't the answer though I promise you replied. I hope that you did because you tiramisu is perfect and lasts several days in the refrigerator. A big kiss and thank you very much for writing bully!
Hello good, if you do not ulyiloza the liquor is just as rich or should I replace it with something??
Hello! It looks good, but it doesn't taste the same. Cognac gives a very rich flavor to the cream but if you don't use it put a little pure vanilla extract and you're done! Thank you for writing and happy afternoon
250g sugar glass isn't too much?
As for me not. Taking into account all the rations that come out it is too much nor much, is what you need to be at the point of sweet which I like. But if you want you can not please, or less, depending on the point of sweet that like you. A hug and thank you for writing and you will see what rich is
HELLO LOLA, RAW YOLKS DO NOT HAVE TO PASTEURIZE OR ANYTHING?
No. Just like in mayonnaise or mousse. If you are careful and do not break the cold chain nothing happens. A hug
From Colombia. Today I made dessert. Tomorrow we will know how I stay. Their instructions are very clear and very easy to follow. Thank you
Wow, thank you very much! How did Martha finally look? A hug
Thank you for this recipe. It's a success whenever I do it and everyone loves it!!
Where is the ceramic tray you use to present it from? Thanks a lot.
Hello Rebecca,
Thanks a lot. It is a Revol tray and it is fantastic because it serves as an oven too. I have had it in various sizes for many years and I am delighted with it. A hug and thanks for writing