Venitian tiramisu recipe
Venitian TiramisuThis article was published by: Matthew
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♼ Featured image is generic and may not represent the (final) appearance of a dish.
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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
- 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 methodPrep: 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.
Reference: Venitian tiramisu recipe
Recipe type: xarchivex
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