Tiramisu Recipe (Page 3 ) | September 2, 2024

Annonce:

Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper.
In a bowl, beat 1 egg white until foamy. Gradually add 30g of sugar in 3 portions, continuing to beat until stiff peaks form to make a meringue.
Add 1 egg yolk to the meringue and mix thoroughly until well incorporated.
Sift 30g of cake flour into the mixture and gently fold to combine, ensuring there are no lumps.
Transfer the batter into a piping bag fitted with a large round nozzle. Pipe the dough onto the prepared baking sheet, forming long strips (about 4 inches each).
Dust powdered sugar over the piped dough twice to create a light crust.
Bake in the preheated oven for 8-10 minutes until golden. Remove from the baking sheet and allow to cool completely.

In a bowl, mix 120g of warm coffee with 15g of sugar until the sugar is completely dissolved. Set aside to cool slightly.

In a large bowl, combine 250g of mascarpone cheese with 25g of sweetened condensed milk and 1 teaspoon of vanilla extract. Mix until smooth and creamy.
In a separate bowl, whisk 200ml of heavy cream with 20g of sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until well combined and smooth. Be careful not to overmix to maintain the light texture.

Dip each finger biscuit quickly into the coffee syrup, ensuring both sides are soaked but not too soggy. Place the soaked biscuits in a single layer in your desired serving dish.
Spread half of the tiramisu cream over the layer of biscuits and smooth out the surface.
Repeat the process with another layer of coffee-dipped biscuits, followed by the remaining tiramisu cream.
Smooth out the top layer and refrigerate for at least 3 hours to allow the flavors to meld and the dessert to set.