The Italian traditional tiramisù is one of the most easiest recipe you could ever make. Simply because all you have to do is just assemble all the ingredients without cooking. This version is even made more easy than it is by making a small transgression from the authentic Italian version...
Yes, yes I did that transgression that no Italian will ever do. Instead of making Italian espresso coffee with a moka machine, I just used a mug full of instant coffee.
Will it taste the same?
Nope, it will tasteless of coffee of course, so take this shortcut just if you don't, and can't find Italian espresso coffee or you don't own the Italian moka machine.
Well, don't blame me if I did so. I only thought at those of you that don't own an Italian moka espresso machine. I just figured out a way to substitute Italian espresso keeping the best coffee taste possible.
Warm-up 8 fl. oz. (250ml) of water, add 3 tsp (15g) of classic instant coffee and 2 tbsp (30g) of sugar too.
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 cheese and beat with the eggs and mix well.
At this point you can pasteurize the eggs by making a so called bain-marie. Simply take the bowl with mixed eggs and sugar and place it inside a bigger pot filled with about 2/3 of boiling water. Stir for about 5 minutes and keep mixing the eggs and sugar until very warm. Then set aside and make it cool down before you use the mixture again.
In another bowl pour 8 fl. oz. (250ml) of whipping cream with the remaining part of sugar and beat until whipped.
Add the whipped cream to the eggs and mascarpone cheese 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.
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 (lady fingers) 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!
Finally sprinkle more cocoa powder over until completely covered and now the tiramisù is made.