I needed to make a huge one, this was allegedly 15 servings, but felt like 28. I also used 19 shots of espresso. It was kinda crazy ahahha.
A friend of mine said, this is not a real tiramisu. I made it no egg because, well, the original recipe whips raw eggs and uses them just like that. I’m afraid of salmonella. Maybe I’m ignorant on this topic.
How it looked mid-way. I used a hand blender, with the regular cutting head, to whip the cream. It’s my second time doing like that, and I’m surprised it does the job.
Ingredients
- 1250 g mascarpone
- 625 ml heavy whipping cream (AH Slagroom, 35% vet)
- 190 g sugar
- 2.5 tsp vanilla extract
- 750 ml strong espresso, cooled
- 500 g savoiardi (ladyfingers)
- 4 tbsp cocoa powder
Instructions
- Brew 750 ml espresso or strong moka pot coffee. Let it cool completely.
- Whip 625 ml cream with 190 g sugar and 2.5 tsp vanilla until stiff peaks.
- Fold 1250 g mascarpone into the whipped cream until smooth.
- Dip ladyfingers in coffee, 1–2 seconds per side. Line the bottom of your dish.
- Spread half the cream mixture over the ladyfingers.
- Dip more ladyfingers, make a second layer. Spread remaining cream on top.
- Sift cocoa over the top. Cover and refrigerate minimum 4 hours, overnight is better.
- Dust more cocoa before serving.