Real Tiramisu Realtasting Style
PROTIP: Yes slowly whipping cream at the beginning is important. Do not overwhip the cream! PROTIP2: For the sabayon use a thermometer to keep you eggyolks in check. Mix all the way through. The sabayon is key to a good tiramisu.
≈ 1120 kcal · 11 g protein · 82 g carbs · 78 g fat — AI estimate per serving
Ingredients
Method
- 1
To make the Sabayon. Mix the eggs yolksand sugar. Then with a bain marie over around 10 minutes heat the egg sugar mixture till white yellow and thick. Important keep mixing and watch the temperature. Aim for around 55 - 65 degrees. After this put in a ice bath and cool down whilst you keep mixing.
- 2
Whip the cream slowly at the start and increase speed over 11 minutes to get a more stabile whipped cream
- 3
fold the mascarpone in the sabayon. The gently fold in the whipped cream. We want to keep volume.
- 4
Combine the coffee with the liquer.
- 5
Now assemble the tiramisu. dunk the lady fingers one by one in the coffee mixture and start with a layer on the bottom. Measure them out first and test how many you need in advance. Layer the cream sabayon mixture and then another layer of soaked lady finger and anohter layer of the sabayon mixture. close off and put in the fridge. This needs to cool at least 5 hours. Alternatively put it in the freezer of 1 - 2 hours and then in the fridge. Just before serving dust with cocoa and cocoa nibs and the fruit of your choice.
Rémy's wine pairing
champagne
Important you enjoy it with a good glass of champagne or a coffee.
Franciacorta
Go italian enjoy Franciacorta!
