INGREDIENTS 4/6 PORTIONS
- 8.5 oz. (250g)
store-bought mascarpone cheese (how to make mascarpone at home)
- 8 fl. oz. (250ml)
fresh heavy whipping cream
- 8 fl. oz. (250ml)
warm water for the Nescafé™ coffee
- ½ cup (110g) sugar
plus 2 tbsp (30g) for the coffee
- 3.75 oz. (100g) 12 store-bought savoiardi (lady
- 3 organic eggs
- 3 tsp (15g) Nescafé™
classic instant coffee
- cocoa powder enough
to sprinkle over the tiramisù
It is important to make sure that eggs are truly organic and from hens grazing free. Eggs from factory farms, are much more likely to be contaminated by pathogenic bacteria such as salmonella.
MAKE THE COFFEE
Warm-up 8 fl. oz. (250ml)
of water, add 3 tsp (15g) of classic instant coffee and 2 tbsp (30g)
of sugar too.
CRACK-BEAT and USE MASCARPONE CHEESE
Crack 3 yolks of eggs in a
bowl, add just a part about 2 oz. (60g) of sugar and start beating
together. Add 8.5 oz. (250g) of mascarpone and beat with the eggs and mix well.
In another bowl pour 8 fl.
oz. (250ml) of whipping cream with the remaining part of sugar and
beat until whipped.
MIX and REMIX FROM UP TO DOWN TO FORM TIRAMISU CREAM
Add the whipped cream to
the eggs and mascarpone and mix again from up to down until a soft-cream
compound is formed.
The creamy filling is
ready so it's time to assemble the tiramisù.
HOW TO LAYER...
I used an 8-inch
(20x15x6cm) casserole dish (tall enough to make 2 layers) and poured
over the bottom a couple spoons of coffee. Start making the first
layer of savoiardi and pour another 3
spoons full of coffee over each one.
Take about half of the
creamy compound with a spatula and spread evenly over the savoiardi. With a sifter
half-full sprinkle some cocoa powder over the first layer of savoiardi.
Repeat the same process as
above and make the second layer. This time place the
savoiardi horizontally and when necessary break in tow to fit them in. Cover with the other half of the creamy compound and the second layer
is done too!
TIRAMISU IS MADE
Finally sprinkle more
cocoa powder over until completely covered.