Tiramisù with cream

Tiramisù with cream is a lighter and airier variant of the classic Tiramisù. The added whipped cream makes this dessert softer and more delicate on the palate. Let’s look at the recipe together.

Ingredients

• 500 g of mascarpone
• 4 fresh eggs (with yolks and whites separated)
• 100 g of sugar
• 300 ml of fresh cream to whip
• as needed cold espresso coffee (about 300 ml)
• as needed ladyfingers (depends on the size of the tray)
• unsweetened cocoa powder for decoration

Preparation

1. Start by preparing a fairly strong espresso coffee, let it cool down, and set it aside.
2. Separate the yolks from the whites. Make sure that the whites do not come into contact with any yolk or fat residue, otherwise they will not whip well.
3. In a large bowl, whip the yolks with the sugar until you get a light and frothy mixture.
4. Add the mascarpone to the mixture of yolks and sugar, mixing gently until it is all well blended.
5. In another bowl, whip the fresh cream until it is firm but soft. Avoid over-whipping it, otherwise it will turn into butter.
6. Fold the whipped cream into the mascarpone mixture, incorporating it gently with movements from bottom to top to prevent it from deflating.
7. In a third bowl, whip the egg whites until stiff peaks form. Once ready, fold them also into the mixture, always with gentle movements to maintain the lightness of the cream.
8. Take the ladyfingers and dip them quickly into the cold coffee, being careful not to soak them too much to prevent them from breaking.
9. In a tray or a baking dish, start creating a layer of coffee-soaked ladyfingers.
10. Cover with a layer of mascarpone and whipped cream mixture.
11. Create another layer of ladyfingers and cover again with the cream.
12. Put the Tiramisù in the refrigerator for at least a couple of hours, better still if for the whole night, so that the flavors blend perfectly together.
13. Before serving, dust the surface of the Tiramisù with unsweetened cocoa powder.

Curiosity

Tiramisù is one of the most loved and known Italian desserts in the world. Its origin is still debated; some cities like Treviso and Siena claim its birthright. The cream version is more recent and is not part of the original recipe, but is loved by many for its softer and richer consistency.