Hello foodies! Since the period when we can complain about the hot days of the weather just came, it's also the right period to try out new recipes of cold desserts that will take your mind away from the temperatures at least while you are eating.
There are sayings that "tiramisu" could be translated from Italian to "raise me up" which was the right title given to a dessert that includes coffee that we all know about its energizing role when someone takes a bite from it. Anyway, I can also confirm that every time I ate a Tiramisu Cake, I sort of felt a different kind of energy, but I guess this is different from one person to another so let me know in the comments if you like this one and what impact has on you! 😋
- 500g mascarpone
- 1,000ml sweetened coffee
- 400g lady fingers
- 8Tbs sugar
- 5 eggs
- 3Tbs cocoa
- 1 vanilla essence
- a pinch of salt
- a few cubes of white chocolate
Before starting to properly cook the dessert, I began by first separating the egg white from the yolk because we are going to use them in different ways.
At the same time, I left the coffee on low heat to get ready until the rest of the composition will be done so it has enough time to cool down before using it.
When it comes to the cooking part, I like to begin by mixing the egg white together with a pinch of salt and 4Tbs of sugar and then use a mixer machine on high speed until they turn into a foamy and airy composition.
During the time I noticed people like to use just one of the white egg or yolk in their recipes, not both, but since I feel like the white egg gives a more tasty and easy texture to the cream of the dessert, I like having them both in my recipe.
However, as soon as you finish mixing the egg white, make sure to keep it in the fridge until you will implement it with the rest of the ingredients because otherwise it will start decreasing in volume and turn into a pretty unpleasant ingredient to add in the rest of the composition anymore.
The next step is to mix the other part of the egg, namely, the yolk, with the rest of the sugar (4Tbs) and the vanilla essence.
Instead of vanilla, you can use other essences (like coffee, cocoa, etc) or even some alcohol which will give a special taste.
Since I wanted to obtain a dessert that can be eaten by everyone no matter if they will need to drive anywhere or not, I kept this simple with the vanilla which will contribute on having a sweet dessert without using too much sugar.
This time I used the mixer machine on a medium speed until everything turned into a rather white cream instead of the yellow one that will result from the yolks, where I have added then the mascarpone.
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Depending on how powerful the mixing machine you are using is, you can both use it to implement the mascarpone in the cream on slow speed, or simply use a spoon until everything is a whole. Pay attention on the mascarpone though, because this one must be mixed with the rest of the cream when it reaches the temperature of the room and it's not taken from the fridge because it will change the whole texture.
The next step is to add the foamy egg white over the cream obtained previously but which this time will be incorporated slowly with a spatula because the mixing machine would break its foamy and aerated texture. If you are not a fan of using the white part of the egg, then you can skip this step or even have whipped cream instead.
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Assembling the cake is always my favourite part because I like to arrange everything together and even come with new ideas when it comes to decorating the last layer. However, a thing that I like very much on the Tiramisu Cake is to have the lady fingers very well soaked in coffee and that's why I used so much in my recipe, but if you don't want to feel its taste too much, 500ml of coffee will be enough for the whole recipe.
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I started by adding a layer of coffee-soaked lady fingers which then I covered with half of the cream and a dust of cocoa, being followed by the same steps one more time but also add some grated white chocolate on top of everything for a more interesting aspect and sweeter results.
After you have the whole cake being formed, this one needs to stay in the fridge for a few hours before being served, but I usually leave it over the night to make sure it's all ready to be tasted and eaten. In this way you will avoid eating a very soft cake but actually a fresh and cold dessert with lots of interesting tastes that you will feel.
I know there are many people who like cooking but are afraid of trying desserts, while I discovered my passion in the kitchen by trying out desserts first. What do you enjoy cooking more between desserts and the regular food? 🤔
Preparing + cooking time: 30 mins
Don't forget to check out the rest of my posts too, from travelling to gaming, from photography to film reviews and more! ❤️
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