Tiramisu, this classic Italian dessert, has won the hearts of many gourmands around the world. Its harmonious combination of sweet and rich flavors, with its alternating layers of coffee-soaked sponge fingers and delicate
mascarpone cream, makes it a must-have for festive meals or late nights with friends. In this recipe, we will explore a particularly creamy variation of tiramisu, where whipped cream takes center stage, bringing a lightness and airy texture to this already sublime dessert.
The preparation of this tiramisu begins with the creation of a rich and aromatic coffee syrup, blending intensely brewed espresso with a hint of liqueur, bringing depth of flavor and distinctive character to each
bite. The light and airy savoiardi biscuits are then carefully soaked in this mixture, absorbing the complex flavors of the coffee while maintaining their chewy texture and structure. It is this step that creates the perfect base for our tiramisu, a foundation upon which we will build.
The real star of this dessert is undoubtedly the mascarpone cream, a perfect harmony of sweetness and texture. In our recipe, egg yolks and sugar are whipped together until they are creamy and light, forming a rich and velvety base for the mascarpone. When the cheese is gently folded in, the vanilla extract adds a
subtle and fragrant note, creating a harmonious and irresistible mixture. The heavy cream, beaten separately until stiff peaks, is then delicately folded into this mixture, giving an incomparable lightness and creaminess to our tiramisu.
Finally, the assembly of this dessert is a moment of pure artistry. Each layer is carefully constructed, starting with a base of soaked savoiardi biscuits, followed by a generous layer of the mascarpone and whipped cream, then repeated to form a perfect balance of flavors and textures. The tiramisu is then left to rest, allowing the
layers to soak into each other, creating a perfect harmony in the mouth. Just before serving, a light touch of cocoa powder completes this masterpiece, adding a final touch that is both elegant and indulgent.
Ingredients for 10 people:
5 large egg yolks
125 g sugar (+ 2 tablespoons)
400 ml of thick cream, cold
425 g mascarpone cheese, at room temperature
1 teaspoon vanilla extract
1½ cups brewed espresso coffee
36-40 sponge fingers (Savoiardi)
2-3 tablespoons coffee liqueur/marsala/brandy
Cocoa powder for dusting
Preparation :
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