This recipe is for those who want to prepare the classic Tiramisu cake using Savoiardi cookies! In this recipe, the proportions are adjusted for a thicker cream while maintaining an incredibly delicious taste!
You will need: For a 22-24cm diameter cake
For a 20cm diameter mold, use half of the ingredients.
- 650-700g Savoiardi cookies
- 7-8 cups of chilled coffee
- 1kg Mascarpone cheese, drained
- 300g 35% cream, well whipped and mixed with powdered sugar
- 4 egg yolks
- 2 egg whites
- 200g sugar Cocoa powder
- Prepare coffee and let it cool well!
- Then cover the edges of the mold with baking paper or cling film.
- Whisk the egg yolks with 80g of sugar until a fluffy light consistency is achieved (whisk for about 10 minutes).
- Whisk the egg whites, and as soon as they start to form stiff peaks, gradually add the remaining sugar. (whisk for about 10-15 minutes)
- Mix the mascarpone cheese with a whisk or a spoon and add the egg yolks.
- Gently mix the mass with a silicone spatula, using a motion from top to bottom. Be patient and avoid stirring with sharp movements.
- Do the same with the egg whites. Be very gentle, so as not to break the consistency of the egg whites.
- Then whip the cream very well. Mix with powdered sugar (the amount of sugar is to your taste).
- Now add the whipped cream to the cream mixture.
- Gently mix with a silicone spatula until a uniform consistency is achieved.
- Now start layering the tiramisu.
- Lightly moisten the ladyfingers in coffee, without soaking them too much (just lightly).
- Arrange the first layer of ladyfingers. You can trim the ladyfingers lengthwise or crosswise with a knife to fit the mold.
- Then add the cream.
- Then another layer of ladyfingers and another layer of cream.
- Continue layering in this way.
- The final layer should be cream, and of course, cocoa powder.
- Put the tiramisu in the refrigerator for 2-3 hours.
- If desired, you can decorate your cake with ladyfingers, as I did.
- Remove the side of the mold and take off the paper.
- Dip each savoiardi in melted chocolate and arrange them around the cake. The ladyfingers easily stick to the cream.
- Then return it to the refrigerator for another 30-60 minutes.
- Once the chocolate has set, tie a ribbon around the cake.
- You can also decorate the cake with berries.
