Tiramisù

After posting the Ladyfingers recipe yesterday:

https://www.reddit.com/r/ItalianFood/comments/1p7m2kz/lady_finger_savoiardi/

Time for tiramisu.

Unlike last time, when I tried to make everything look really pretty with a piping bag, this time I used traditional quick spoon for the decoration… I tried a small motif on top with a fork, and I think it didn't turn out too bad after covering it with cocoa powder, but obviously, a piping bag with a nozzle would have made a prettier decoration.

I also tried leaving a few cookies undipped into the coffee (since they're homemade, they're still very good), but I think the ones I dipped all the way (they are all like that in the bottom) still taste better (the bitterness of the coffee is on point with the sweet mascarpone-yolk+sugar cream).

Once you have all the basic ingredients, the recipe is actually very simple:

– Make the coffee and let it cool.

Note: Making a lot of coffee would be a shame if it runs out before you have enough ladyfingers ready. You'll have to cool it and assemble it relatively quickly, so if you make the coffee at the end, it's a bit of a hassle.

– Beat the egg yolks (pasteurized) and sugar until pale, add the mascarpone and continue beating.

– Once the mascarpone cream is ready, dip the ladyfingers in the coffee (preferably in a wide container, otherwise they'll break when scooping out and become too soaked. I'm writing this because last time I used a cup and the dipping step was awkward, but this time was much easier).

– Assemble the tiramisu as you like (the fattier the mascarpone, the more stable the cream will be; about 45%+ should be enough). However, if you want to use a piping bag, I recommend preparing the mascarpone cream ahead of time, put it into a piping bag and put it into the fridge, and then use it for decoration only after a few hours. This way, the mascarpone cream will be very stable even if your mascarpone isn't rich enough (and if you make it from scratch from cream like me and don't know the fat content, it's also a way to avoid having to worry about it at all). When I say make the mascarpone cream I mean mascarpone-egg yolks+sugar, not just mascarpone… you need to refrigerate it with the egg yolks+sugar already incorporated.

The quantities are roughly as follows:

For 150g mascarpone

40g pasteurized egg yolks (or about 3 egg yolks)

54g sugar

about 20 ladyfingers and about 170g coffee (but these last two quantities are very rough estimates. You might want to make more coffee and keep in mind that the number of ladyfingers depends on the shape of the container).

Keep in mind that with 150g of mascarpone (about 250g of mascarpone cream), you can make about two layers in a small container like the one in the photo (about the size of a plate). If you use a cookie cutter as a mold however, you'll probably have some left over even if you make three layers.

I've included the quantities to give you an idea of ​​the proportions.

If you eat it the next day it's even better.