Moka Tiramisu with Coffee Cream

I can describe to you how to prepare a delicious Moka Tiramisu with coffee cream, a variation that enhances the intense flavor of Italian espresso coffee. Before you start, make sure you have all the necessary ingredients. Here is the list of ingredients and the procedure:

Ingredients

• 4 very fresh eggs (better if pasteurized for safety)
• 400g of mascarpone
• 80g of granulated sugar
• 300g of ladyfingers
• Espresso coffee (about 300ml, better if made with a moka)
• Bitter cocoa powder for dusting
• Salt, a pinch

Preparation

1. Prepare the coffee with the moka and let it cool.
2. Separate the yolks from the egg whites.
3. Whisk the yolks with the sugar using an electric mixer or a hand whisk until you get a light and frothy mixture.
4. Add the mascarpone to the whipped yolks and continue to work until you get a smooth cream.
5. In another bowl, whip the egg whites with a pinch of salt until stiff.
6. Gently fold the whipped egg whites into the mascarpone cream, being careful not to deflate it.
7. Prepare a pan and start assembling the tiramisu: quickly dip the ladyfingers in the cold coffee and arrange them as the first layer at the bottom of the pan.
8. Spread some of the mascarpone cream over the top and level well.
9. Create another layer of coffee-soaked ladyfingers and cover with the rest of the cream.
10. Dust the surface with bitter cocoa powder.
11. Let the tiramisu rest in the refrigerator for at least 4 hours, even better if overnight.

Curiosity

Tiramisu is one of the most appreciated and well-known spoon desserts in the world. Its origin is Italian, with several regions claiming its paternity, including Veneto and Friuli Venezia Giulia. The coffee variant you propose intensifies the flavor expressed by the moka, a distinctive element of Italian coffee culture.

Remember that it is important to use fresh eggs and, if possible, pasteurized to avoid the risk of salmonellosis, since in the classic tiramisu the eggs are consumed raw. Enjoy your meal!