Recipe for tiramisu with cream and egg whites
Light and delicious tiramisu with some unusual ingredients: Whipped cream and egg whites. Both are included in the recipe to make it even lighter than usual.
Tiramisu is one of those desserts I have been making for the longest time now (about 20 years) and I have made it in countless versions, ranging from a recipe where ladyfingers are replaced with store-bought sponge cakes (so it can be made in under 30 minutes) to versions with Kahlua or other alcohol.
I tried this recipe for the first time around my 30th birthday (about 10 years ago) and unfortunately, I can’t remember where I got it from. If I did, they would of course get full credit here.
Equipment
- Bowl
- Whisk
- dough scraper
- Sieve
Ingredients
- 300 gram Strong coffee or espresso
- 6 pcs. Egg Yolk
- 140 gram Powdered Sugar
- 1 package Mascarpone 250 grams
- 250 gram Whipping Cream
- 3 pcs. egg white
- 1.5 packages Ladyfingers
- Amaretto or marsala
- Cocoa for garnish
Instructions
- Start by brewing strong coffee. I always make coffee in a French press, and when I make tiramisu, it's typically with 2x or 3x the amount of coffee I usually use.
- The recipe requires several bowls and whisks:
- Put confectioner's sugar and egg yolks in a bowl and whisk them. It should become airy and light eggnog. Fold the mascarpone into the mixture using a spatula, so the lumps are evenly distributed.
- Whip the cream in another bowl. You can optionally add 1/2 teaspoon of vanilla sugar if you desire. Remember to always whip the cream a bit less than you think. It continues to thicken even after you've stopped, and it often splits for people because they whip it completely first.
- Whip the egg whites until stiff in a third bowl. You know they are ready when you can turn the bowl upside down without them falling out.
- Gently fold the whipped egg whites and cream into the mascarpone eggnog mixture using a spatula again. It is important to do this carefully so as not to deflate the whipped cream and egg whites. Otherwise, it will be wasted effort.
- Pour the coffee into a bowl, preferably one with a large surface area that your ladyfinger biscuits can fit into.
- Use a rectangular dish for the cake. It should be deep enough to accommodate two layers of biscuits on top of each other.
- Dip the biscuits in the coffee on both sides. Be careful not to leave them in the coffee for too long. They become too soggy as they absorb a lot and place them in the dish.
- Sprinkle a few drops of the alcohol over each biscuit once they are placed in the dish.
- Continue until the entire bottom is covered with biscuits.
- Spread half of your cream over the biscuits and distribute it as evenly as possible.
- Repeat the process with the biscuits and finally the cream.
- Place the cake in the refrigerator for at least 6 hours, but preferably overnight.
- When ready to serve, sift cocoa powder over the cake through a fine-mesh sieve.
- Enjoy.
