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Venitian tiramisu recipe

Posted on Jun 7th, 2022
by Matthew
Categories:
  • Recipes


Venitian Tiramisu

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Venitian tiramisu recipe. Read more below.
Venitian tiramisu recipe, recipe Rating: 4.4
Number of votes:90

This recipe is based on one that was purportedly the original from Venice. No cream. No rum. Just a few simple ingredients, combined with modern food safety, resulting in the perfect dessert.
Ready in: 3 hours 40 mins

Ingredients

Serves: 8
  • 8 oz. Mascarpone Cheese, chilled (1 pkg.)
  • 2 Large eggs, separated
  • 1/2 Cup sugar
  • 12 to 18 Lady fingers
  • 1 Cup strong coffee, chilled
  • 1 Tbs baking cocoa

Preparation method

Prep: 30 mins | Cook: 10 mins | Extra time: 3 hours, chilling

1. In a metal mixing bowl, whisk yolks and 6 Tbs sugar over boiling water until 160 degrees F. Remove yolks from heat and blend in Mascarpone, just until smooth. In another metal mixing bowl (copper preferred) whisk whites and 2 Tbs sugar over boiling water until 160 degrees F. Remove from heat and beat until stiff peaks with an electric beater. Fold this cheese/yolk mixture into the whites. Then, spread a 1/2″ layer of this cheese mixture onto the bottom of a 6 X 9 dish. Next, quickly dip lady fingers into chilled coffee and press each into your base of cheese. Repeat, layer by layer – finishing with a layer cheese. Finally, sift a thin layer of cocoa over the top then chill several hours.

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Reference: Venitian tiramisu recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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