This is a near perfect tiramisu, I'd say, almost guild-free recipe for anyone enjoying this Italian classic!
Ricotta-cream mix, a good mascarpone substitute, would lower its calorie content to an encouraging 290 kcal. Nothing stops you from experimenting with other substitutes such as cream cheese and even Greek yogurt.
They may differ in taste and texture but they can be just as delicious.
Restaurants needed to re-invent the dessert recipe to lower its fat content.
So they introduced egg whites bringing down fat content to approximately 50%.
- 24 ladyfingers
- 30 ml water
- 500 g mascarpone
- 1 cup of strong coffee
- cocoa powder (unsweetened)
- 85 g icing sugar
- 2 tsp vanilla extract
- 5 cl Marsala wine or Amaretto
- 4 eggs
- Pinch of salt
- Make the strong coffee and let it cool. Separate egg whites from yolks.
- The mascarpone MUST be at room temperature. Mix it with 2 egg yolks and vanilla extract, using a spatula, until smooth.
- Add a pinch of salt in the egg whites, whip with hand mixer until peaks form.
- Heat the sugar with the water in a small sauce pan until temperature of 118° C is reached. Immediately pour the melted sugar in the egg whites while mixing. Keep mixing until it's almost cold.
- Put a thin layer of mascarpone mix in the tray. Add a layer of 12 in coffee dipped ladyfingers on top.
- Brush each ladyfinger in the tray with Marsala wine.
- Pour more mascarpone, covering the first layer of ladyfingers, until the tray is half full.
- Put the other 12 in coffee dipped ladyfingers in the tray and brush them with Marsala wine. Pour over the remaining mascarpone mix and leave to cool in the frig for at least 2 hours.
- Only sprinkle a light layer of cocoa powder just before serving. over the tiramisu
Tools used: Thermometer, hand mixer, silicone spatula, pastry brush, cocoa sift.
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