Creamy Coffee Tiramisu Recipe – An Italian Classic
This revamped coffee tiramisu without raw eggs seduces with its light and stable texture. Ideal for an elegant dessert, it combines the strength of coffee with the sweetness of mascarpone. Prepare it in 20 minutes, then let it rest for 6 hours for perfect slices. The creamy filling and soaked ladyfingers achieve a perfect balance with bitter cocoa. Result: a visually impeccable, rich and balanced dessert, perfect for ending a meal with refinement.
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- 1
In a large bowl, mix the mascarpone, cold heavy cream, powdered sugar, and instant coffee. Beat with an electric mixer, gradually increasing speed, until you get a firm, creamy mixture the color of coffee with milk. Refrigerate.
- 2
Prepare a bowl of warm or cold coffee with milk. Quickly dip the ladyfingers one by one, making sure they are well soaked but not too soft.
- 3
In a springform pan or pastry frame, arrange a first layer of soaked ladyfingers to cover the bottom.
- 4
Pour half of the coffee cream over the ladyfingers and spread evenly with a spatula.
- 5
Add a second layer of soaked ladyfingers, then cover with the remaining cream. Smooth the surface.
- 6
Refrigerate the tiramisu for at least 6 hours so the ladyfingers absorb the moisture and the dessert sets properly.
- 7
Just before serving, generously dust with unsweetened cocoa powder using a sieve. Remove the mold or frame, then cut into even slices.
- For a firm cream, make sure the bowl and beaters are well chilled before starting.
- For extra texture, sprinkle dark chocolate chips or toasted hazelnut pieces between the layers.
- For a caffeine-free version, replace coffee with hot chocolate for dipping and add cocoa powder to the cream.
- For clean slices, use a thin-bladed knife dipped in hot water and wiped dry between each cut.
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