Hello, everyone! How time flies and here we are again, passing through another weekend. Last week if some of you remember, I shared a recipe for Eggless Tiramisu and this week, I made the classic version or the original recipe for tiramisu that calls for the use of egg yolks. Honestly speaking, I kind of like the simpler recipe without the egg but Captain thinks that a tiramisu should be with eggs or it is not a tiramisu! Well, to honor his Italian heritage, I share with you today the recipe for Classic Tiramisu.
A pack of 20 savoiardi or lady finger biscuits
500 grms of mascarpone cheese
1 cup or 275 ml of whipping cream
4 large egg yolks
Double shots of espresso (sugared) mixed with
1/2 a cup of coffee (sugared) chilled
1/2 or 2/3 cups of caster sugar
Some cocoa powder for sprinkling
Shaved or chopped dark chocolate for sprinkling, I used chocolate chips this time
1/4 cup of marsala wine or 2 teaspoons of dark rum (optional)
Beat the egg yolk until light and fluffy, add in sugar and marsala wine and mix well.
Heat the mixture over a pot of boiling water, so it is best if you use a metal bowl that absorb heat well.
The eggs will be cooked by the steam from the water in the pot below (I hope I make sense here since I actually forgot to take pictures, sorry!)
The eggs mixture should become smooth and when it starts to bubble, remove from the heat and set aside.
In an electric mixer, beat the whipping cream until fluffy. In a bowl, mix mascarpone cheese and sugar until smooth.
Add in the egg mixture into the cheese and mix well working slowly.
Fold in the whipping cream in the cheese and egg mixture.
Lightly dunk savoiardi/lady fingers in the coffee and espresso mixture and arrange them in a mold.
Cover the savoiardi with half of the cheese and cream mixture. Smooth with spatula. Sprinkle the cocoa powder on top of the cheese and cream mixture followed by cheese and cream and cocoa powder.
Finally sprinkle the shaved/chopped chocolate/chocolate chips on top and chill for at least couple of hours before serving.
The color of the cheese, cream and egg mixture should be the lightest of yellow unlike white in the eggless recipe and it was slightly runny but all that was not a problem after chilling in the fridge for almost 3 hours!