What to Buy1. Savoiardi Ladyfingers - 100 grams, that's half a pack, they're usually sold in 200-gram packages
2. Sugar - 80 grams for the syrup, 35 grams for the cream, and another 25 grams for the cream
3. Espresso - 2 shots, better not to use instant coffee, it's not as tasty
4. Rum - 1 tablespoon, aged rum works, but any kind is fine. Optional in the syrup, I always add it
5. Amaretto - 1 tablespoon of liqueur, can be left out, but it's more fragrant with it
6. Mascarpone Cheese - 180 grams
7. Heavy Cream 38% - 100 grams, must be high fat, 38% or higher, or it won't work
8. Vanilla - preferably 1/4 of a fresh pod, but if you don't have it, vanilla extract works, then 1 teaspoon
9. Egg - 1 medium
How to Make ItTurns out it's not that hard to make, but a stand mixer is best - I've mentioned before, I have a Kenwood K-Mix.
First, go make 2 shots of espresso, don't drink them of course, they go into the syrup
1. It's worth weighing and prepping everything, because the cream comes together very quickly. First, find a suitable container for the tiramisu - I use any glass jar with a lid that can fit two layers of Savoiardi ladyfingers, it's best to test-fit and trim with a knife if needed. All the ingredients are calculated for 100 grams of ladyfingers, for a container
18 cm x 18 cm and 8 cm tall
2. Once everything is weighed and ready, put a small pot on the stove, heat setting 3, and pour in 100 grams of water, add 80 grams of sugar, and after about 5 minutes of stirring it will all dissolve, take the pot off the heat and let it cool
3. Meanwhile, split the vanilla pod and scrape the seeds on top of the Mascarpone; if you don't have fresh vanilla, you can add the vanilla extract after mixing the Mascarpone with the whipped cream
4. In the mixer, add 100 grams of cream and 35 grams of sugar, set the mixer to 2/3 of max speed, the cream will be whipped after 3-4 minutes
5. Stop the mixer, add 180 grams of Mascarpone, run the mixer on low for about 20 seconds, then on high until the Mascarpone combines with the whipped cream; after that, if you haven't added the vanilla yet, add it and mix at 2/3 speed for another 30 seconds. Transfer the finished cream to a bowl, to mix later with the whipped egg. Rinse the mixer bowl so it's clean, and the whisk too, otherwise the egg won't whip properly
6. By now the syrup has cooled - add the espresso, the tablespoon of rum and the amaretto, mix well
7. Crack the egg into the mixer and add 25 grams of sugar, set the mixer to 2/3 max speed, the egg and sugar will be ready after 3-4 minutes, the sugar will dissolve and you'll get a white foam. Now fold the foam into the previously whipped Mascarpone-cream mixture. Keep mixing until the cream is even, a spoon works, or a spatula
8. Now it's time to assemble everything. Take each ladyfinger and dip it in the syrup, flip it right away, don't hold it in the syrup for more than 1-2 seconds, and lay down a layer in the container right away; once a layer is done, spread half the cream, then repeat with the ladyfingers for another layer, then a layer of cream on top, smooth it out, cover with a lid or plastic wrap and refrigerate for 3-4 hours, the cream needs to set a bit.
Best kept covered, since the cream contains dairy and raw egg, so don't leave it out
2. Sugar - 80 grams for the syrup, 35 grams for the cream, and another 25 grams for the cream
3. Espresso - 2 shots, better not to use instant coffee, it's not as tasty
4. Rum - 1 tablespoon, aged rum works, but any kind is fine. Optional in the syrup, I always add it
5. Amaretto - 1 tablespoon of liqueur, can be left out, but it's more fragrant with it
6. Mascarpone Cheese - 180 grams
7. Heavy Cream 38% - 100 grams, must be high fat, 38% or higher, or it won't work
8. Vanilla - preferably 1/4 of a fresh pod, but if you don't have it, vanilla extract works, then 1 teaspoon
9. Egg - 1 medium
How to Make ItTurns out it's not that hard to make, but a stand mixer is best - I've mentioned before, I have a Kenwood K-Mix.
First, go make 2 shots of espresso, don't drink them of course, they go into the syrup
1. It's worth weighing and prepping everything, because the cream comes together very quickly. First, find a suitable container for the tiramisu - I use any glass jar with a lid that can fit two layers of Savoiardi ladyfingers, it's best to test-fit and trim with a knife if needed. All the ingredients are calculated for 100 grams of ladyfingers, for a container
18 cm x 18 cm and 8 cm tall
2. Once everything is weighed and ready, put a small pot on the stove, heat setting 3, and pour in 100 grams of water, add 80 grams of sugar, and after about 5 minutes of stirring it will all dissolve, take the pot off the heat and let it cool
3. Meanwhile, split the vanilla pod and scrape the seeds on top of the Mascarpone; if you don't have fresh vanilla, you can add the vanilla extract after mixing the Mascarpone with the whipped cream
4. In the mixer, add 100 grams of cream and 35 grams of sugar, set the mixer to 2/3 of max speed, the cream will be whipped after 3-4 minutes
5. Stop the mixer, add 180 grams of Mascarpone, run the mixer on low for about 20 seconds, then on high until the Mascarpone combines with the whipped cream; after that, if you haven't added the vanilla yet, add it and mix at 2/3 speed for another 30 seconds. Transfer the finished cream to a bowl, to mix later with the whipped egg. Rinse the mixer bowl so it's clean, and the whisk too, otherwise the egg won't whip properly
6. By now the syrup has cooled - add the espresso, the tablespoon of rum and the amaretto, mix well
7. Crack the egg into the mixer and add 25 grams of sugar, set the mixer to 2/3 max speed, the egg and sugar will be ready after 3-4 minutes, the sugar will dissolve and you'll get a white foam. Now fold the foam into the previously whipped Mascarpone-cream mixture. Keep mixing until the cream is even, a spoon works, or a spatula
8. Now it's time to assemble everything. Take each ladyfinger and dip it in the syrup, flip it right away, don't hold it in the syrup for more than 1-2 seconds, and lay down a layer in the container right away; once a layer is done, spread half the cream, then repeat with the ladyfingers for another layer, then a layer of cream on top, smooth it out, cover with a lid or plastic wrap and refrigerate for 3-4 hours, the cream needs to set a bit.
Best kept covered, since the cream contains dairy and raw egg, so don't leave it out
