I had in mind and made a tiramisù trying to turn it out the best that can be homemade following more a like an Italian authentic traditional tiramisù recipe...
Though I did a transgression and instead to make use of an Italian moka pot espresso maker for the coffee I used a mug full of instant Nescafé. Well, don't blame me if I did so I only thought at whom don't possess a moka pot trying to figure out the best way to substitute Italian espresso coffee without saying...
Well there's something to say anyway, so what about savoiardi? Is there any chance to substitute them with some other kind of cookie? What about mascarpone cheese?
The challenge is getting harder, will I ever make the best homemade traditional tiramisù?
Savoiardi that aren't to much soaked but only moistened enough with coffee to make a good consistency “once in mouth” is one way of making it best.
Though doesn't look the best slice-cut I made but it is really the creamy sponge-like thing of a best homemade traditional tiramisù.
Ingredients yield 4:
Warm-up 8 fl. oz. (250ml) of water, add 2 tsp (10g) of classic instant coffee and 2 tbsp (30g) of sugar too.
Crack 3 yolks of eggs in a bowl, add just a part about 2 oz. (60g) of sugar and start beating together.
Add 8.5 oz. (250g) of mascarpone cheese to the beaten eggs and mix well.
In another bowl pour 8 fl. oz. (250ml) of whipping cream with the remaining part of sugar and beat until whipped.
Add the whipped cream to the eggs and mascarpone and mix well until a soft-cream compound is formed.
The creamy filling is ready so it's time to assemble the tiramisù.
I used an 8-inch (20x15x6cm) casserole dish (tall enough to make 2 layers) and poured over the bottom some of the coffee.
Start making the first layer of savoiardi and pour 3 spoons full of coffee over each one.
Take about half of the creamy compound with a spatula and spread evenly over the savoiardi or lady fingers.
With a half-full sifter sprinkle the cocoa powder over the first layer of the tiramisù cake.
Repeat the same process as above description to make the second layer but this time place the savoiardi horizontally and break where necessary to fit them. Cover with the other half of the creamy compound and the second layer is done too!
Finally sprinkle more cocoa powder over until completely covered.
|Email this page|