Recipes > Italian Recipes > Italian Dessert Recipes > Italian Tiramisu' Recipes
ITALIAN RECIPE: This is an interesting twist to the classic Tiramisu recipe. Raspberries, soooo elegant and tasty!
When it comes to Tiramisu it’s too hard to choose. How many times have I said that Tiramisu is my favorite recipe/dessert? Too many, I suppose. No oven, no cooking. Sweet and a drop of coffe.
Raspberry makes it delicate, sweet with just a bit of bitter… the perfect fruit in this case, if you ask me! And I also like the fact that they’re hairy, it’s funny.
Apparently the hairy thing protects them from being damaged by insects. Which reminds me i have to start growing them in the garden... and just realised why mosquitos are not able to sting me. LOL
So this tiramisu is perfect because…there are raspberries in it. And it’s very easy to make. Like pretty much every recipe is easy, unless you are a douche chef that pretends to paint on a fucking plate! I really hate those chefs that make nice looking dishes using 4 beans, 1 teaspoons of sauce and charge you 30 dollars! Can you please stop going to those kind of restaurants? They are a legalized fraud.
Anyway, this is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler.
Skill Level:  |
Time: 4 Hours |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.
02 - Separate the 6 Eggs and put the Yolks and the Whites into 2 separate bowls.
03 - Add half of the Sugar into the Egg Yolks ( Picture 1 to 3 ) and beat until the Sugar is completely dissolved and the mixture is creamy.
04 - Mix Yolks and Mascarpone together.
05 - Using the second bowl beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.
06 - Fold the bowl delicately together and mix just until the mixture comes together.
07 - Soak half Savoyard Biscuits in the Espresso ( or Orange Liqueur ) and line them up to form the base of your Tiramisu' in a deep tray or casserole.
08 - Cover the base of the Tiramisu' generously with the Mascarpone mixture, and spread evenly.
09 - Now, sprinkle some Raspberries.
10 - Make a second and third layer the same way and top everything with Cocoa Powder first and Raspberries.
11 - Leave in the fridge for about 3 hours before serving.
Notes:
- In this recipe the term "Savoyard Biscuits" refers to a kind of biscuit very similar to the "Ladyfingers", not to Okra, which would be an interesting variation.
- Savoyard Biscuits are the traditional Biscuits used with this recipe, rather than Ladyfingers. Sponge Cake can also be used.
- Cream can be used as an alternative to thicken the Tiramisu. Whisk the Double Cream until stiff peaks form, then add the Sugar and continue from step 2.
- Full-fat spread Cheese can be used as an alternative to Mascarpone; add some Cream to taste.
- Soak the Savoyard Biscuits depending on how you like your Tiramisu.
- The espresso can be sweetened according to how you like it.
- Whether thickening with Egg Ehites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
