Introduction: Hey everyone, today I’m going to whip up a seriously delicious tiramisu! This recipe is one of my absolute favorites, and I really hope you give it a try. I’ll be showing you how to make Savoiardi, although store-bought versions work just as well. Let’s dive into it!
Ingredients:
For the Savoiardi:
- Meringue (replaceable with 60g of flour and baking powder)
- Sugar
- Powdered sugar
- Coffee
For the coffee syrup:
- Espresso coffee (I used “Illy” capsules from Ethiopia)
- Hot water
- Sugar
- Amaretto liqueur
For the tiramisu cream:
- Egg yolks
- Sugar with lemon zest
- Dark rum (you can use Marsala or Kahlua)
- Water
- Chilled mascarpone
- Whipping cream
- Powdered sugar
Instructions:
- Let’s start by making the Savoiardi or, if you prefer, use store-bought versions.
- Prepare the meringue by baking it in bowl shapes for 11 minutes at 170°C. You can also make them as cookies for 10 minutes at the same temperature.
- Prepare the coffee syrup by using espresso, hot water, sugar, and Amaretto liqueur. Allow it to cool down.
- Moving on to the tiramisu cream: mix the egg yolks with sugar and lemon zest. Add the dark rum and water, heat to 70°C, and strain out the lemon zest.
- Whip the egg and sugar mixture until it forms a rich foam. Add chilled mascarpone and whipping cream with powdered sugar until stiff peaks form.
- Assemble the tiramisu in layers with the Savoiardi soaked in coffee syrup and dust with cocoa powder.
Tips:
- Using Amaretto liqueur enhances the flavor of the coffee syrup.
- Adding lemon zest to the egg mixture prevents the tiramisu from feeling too heavy.
- It’s crucial to thoroughly chill the mascarpone and whipping cream to achieve the right consistency for the cream.
Hope you enjoy this delightful tiramisu! Don’t forget to subscribe and hit the “like” button.
