When we said that were are going to start with the easy ones, you guys didn’t believe us! Well there you have it: today we’re doing Tiramisu! Also known as, the best cake-to-be-served-during-summer ever! Also known as, one of our favorites! Also known as…well…The best and the easiest cake ever!
The thing with Tiramisu is that I have seen a lot of blogs and recipes with the title “Tiramisu with Mascarpone”, and, well, they got me intrigued. Well, d’oh, sillies! Tiramisu ALWAYS has cream based on mascarpone, there is no such thing as Tiramisu without mascarpone, but a simple vanilla-creammy-ewy cake with ladyfingers. (isn’t it odd to call those ladyfingers? *calling all the non-native English speakers*).
So yes, this is the mistake with Tiramisu many people tend to make: not using mascarpone which is an absolute no-no. So, let’s begin. This recipe has, without any doubt, a huge amount of mascarpone. So settle down, and let’s start cookin’!
What you need:
- 300-400g of ladyfingers (this will always depend on your plateau, but just to be safe, buy the bigger bag, and save the rest for the next time!)
- 750g of mascarpone (you will usually find other recipes with 500g, but I militate for more yummy cream, less dough)
- 5 egg yolks
- 3 egg whites – this is optional. Adding the whites makes the cream fluffier, so if you don’t want it like that, just don’t add the whites.
- 5 tbs sugar
- 1 teaspoon of vanilla essence
- 1 teaspoon of rum essence
- 300ml of espresso
- Make the coffee and let it cool. Also add the rum essence.
- Separate the eggs. Place the 5 yolks into a bowl, and keep only 3 whites – place them into another bowl. – make sure the eggs have the room temperature.
- Add the sugar to the egg yolks and mix them well.
- Add the mascarpone.
- Mix them all well (with the mixer, preferably).
- Turn to the other bowl, and mix the egg whites until they get solid and puffy.
- Add the brand new white puff to the main mix and start melding them gently with a wooden spoon until they are well combined.
- Add the vanilla essence into the mix.
- Place the bowl in the fridge for 20 minutes.
- Wait for 20 minutes.
- Soak the ladyfingers in the coffee and place them on a plateau.
- Spread the cream over the first round of ladyfingers.
- Add the rest of the ladyfingers.
- Spread the rest of the cream.
- Brush cocoa over the cake.
- And you’re done!