tiramisù

One of the most loved italian desserts is tiramisu. And at home we love it too. And in the office, colleagues, they love it too.

This time because of practical reasons I decided to skip the typical tiramisu trey and to make indeed some single portions in disposable glasses.  Just a simple change in shape, the content is the same. the taste also :-9 

So if you want you can follow the next recipe and get approximately 10 single portions (this is what I got) or work it normally and get 1 normal tray. The difference will be the amount of savoiardi biscuits. Just few for the glasses (150-200g), about 300-400g for the traditional preparation. 

Remember now, the magic number for tiramisu is 4: so you need 4 eggs, 4 ts of sugar and 400g of mascarpone, additionally cafe and ladyfinger (savoiardi) biscuits.

Nevertheless I always break this rule because most of mascarpone packages are 500g and I do not like to have rests in my fridge, so my tiramisu is 4-4-5 :-)

Tiramisù

Ingredients

4 fresh eggs (for us always organic eggs)

4ts sugar

400-500g mascarpone

Café

200g Ladyfinger (Savoiardi) cookies (400g for the large version)

Salt

Cocoa powder (unsugared)

1-2ts Rum (based on personal taste)

Method

Prepare the cafe and pour it in a soup plate to let it cool down.

Divide egg yolks and whites. Add a small pinch of salt to the whites and beat them until stiff. Put them aside.

Whisk the yolks together with the sugar. 

They will start to grow in volume (because air is getting trapped) and the color will slowly change from yellow to light yellow because the sugar is melting.  After approximately 5min beating the mix will be a light yellow almost white. You can stop :)

Now drop your whisk and get a wooden spoon. Add the mascarpone cheese to the yolks-sugar cream and mix them together until uniform. Do not fell in temptation to use a electric whisk or your cream will get too liquid.

Pour gently the whites on the cream (better if you transfer it with spoons to not remove the air) and mix it. Here it is fundamental to not murder the whites and do not lose the air trapped in. For this the mixing movement has to be extremely gently. The right movement is from the bottom to the top, like every time you need to add the stiff whites to a preparation.

Take out and align all your stuff on the working area, i.e. café, cookies, cacao and strainer, cream and glasses (or plate).

Add the rum to the café.

If you want to make the single glasses portion cut 10 cookies in half. Wet each cookie piece quickly in the café on each side and place it at the bottom of the glass. Depending on the shape of your glasses it may be that you need a bigger or smaller portion of savoiardi. Or maybe 2 halves at the side.

When all glasses have a wet cookie, pour 2 ts of cream above. Gently cover with cacoa powder with the help of a strainer.

Go on with the next layer: wet cookie, cream and finish with cocoa until you have enough cream.

If you want to make the big tray just use entire cookies and wet them one at the time and lay them on the plate. Build layer in the order cookies -> cream -> cocoa powder.

Cocoa should always be the last one.

Now put your tiramisu in the fridge and let it cool for at least 3 hours. The best would be the whole night so that the cream has time to consolidate and the cookies to get properly wet.