(Experiment 69) Tiramisu

Italy is the king of pizza but they also make some great sweets.
While tiramisu is a classic and fairly easy to make, its also so often served all mushy and/or excessively sweet, yuck.

After messing around a few times, adjusting the quantity
of everything I think I have nailed down the perfect mix

“This tiramisu is so good,  it could cure Covid-19”
-Famous critic

You need

• 5 eggs
• 425gr mascarpone( you can use the whole container if its slightly more)
• 350ml cold strong coffee or espresso
• 1 pack* of ladyfinger cookies ( best if you can get an Italian one)
• ~1-2 tbs cocoa powder
• 250gr cream ( the one for whipping)
• 50gr 70% dark chocolate ( Optional)
• 150gr sugar
• ~2tsp Vanilla extract

*Note depending on the container you use, you may need a few more cookies, so better be safe and buy
2 packs upfront.

This will be good in the fridge for 3 days

Instructions

1. First, prepare the coffee and let it cool
2. Break the eggs and separate the yolks from the white, you only need the yolks. Now you want to do a bain-marie* ( double boiler). Add 125gr of sugar and whisk ( using a mixer is recommended ). Whisk until it’s thick, remove from heat and let it cool. The mixture should be warm but not hot.
   
   

   *Traditionally in Italy, they do not heat the egg and just whisk it. I cannot get “fresh” eggs and
   want to play on the safer side, I prefer to do it this way.

3. Add the mascarpone and vanilla extract and mix until smooth.
4. In another bowl (stand mixer works well), dump the cream**, add a tablespoon of sugar, 1tsp vanilla and whip it. Don’t make the whipped cream too “thick”.
   

   **Traditionally in Italy, they use the whites of the egg to make this. It creates a more “airy” texture, but again, those are raw eggs and you better have some very fresh ones to do this. I prefer to use whipped cream.

5. Add 1/3 of the whipped cream to the mascarpone mix and mix it using a spatula. This will “loosen” the mixture. Add the remaining whipped cream and fold it in gently. Folding is to gently add an airy ingredient ( in this case the whipped cream) to a heavier one ( mascarpone mixture); use a spatula to combine the 2 very gently. You don’t want to mix, instead using your spatula bring ingredients from the bottom of the bowl to the top and repeat a few times.
6. Dip the ladyfinger biscuit in coffee for 1 second (no more or it will be mushy) and create the first layer in a square or rectangular container. If needed break some of them to make sure the layer is covering all of it.
7. Put half the mascarpone mix on top of the biscuit. Optional, dust with cacao powder and/or grated
   chocolate
   
8. Do a second layer of biscuits then cover with the remaining mascarpone mixture.
9. Tightly cover with plastic film ( you don’t want the film to touch the top layer) and put in the fridge for at least a couple of hours, best is to wait at least overnight.
10. When ready to eat, take it out of the fridge, dust it with cacao powder (optionally grate chocolate) and enjoy

So this is too classic for you? Have fun and explore with different ingredients!

Add some alcohol to the coffee here are a few that sound like good candidates: Bailey, dark rum, cognac, amaretto
Add some hazelnuts, roast them, chop them and sprinkle them on top *drool*