This is my favorite Tiramisù recipe, here is the last version for my husband’s birthday. Recipe by Luca Montersino.
Why is it important to use pasteurized eggs? For your safety, see more here.
175 g. egg yolks
340 g. sugar
100 g. water
1 tea spoon pure vanilla
500 g. mascarpone
500 g. cream
700 g. espresso coffee
150 g sugar
500 g. savoiardi biscuits or sponge-cake
60 cocoa powder
Make the coffee, pour it into a bowl, add sugar, mix and set aside to cool.
Pour together cream and mascarpone into a bowl and whisk until whipped; you can use your food processor. Cover with plastic wrap and set aside in the fridge.
Create a sugar solution. Boil on the stove 340 g sugar and 100 g. water until it reaches 121 °. You can test the temperature into 2 ways: use a candy thermometer or use the following system to get the so called “firm ball”, click here.
Beat the egg yolks with vanilla until whipped and carefully drop the sugar solution (do not stop beating while dropping the hot syrup on it). Go ahead, beat until smooth, pale yellow and cold. Take the mix made of mascarpone and cream, add a small amount of egg yolk-sugar mix, turn, then add the remaining amount.
Soak the savoiardi or the sponge-cake in the coffee and let the liquid drain out of them; place them in a single layer on bottom of a serving dish. Spread half of the mascarpone mix over the coffee soaked biscuits. Add another layer of soaked savoiardi, spread the remaining mix.
Sprinkle the cocoa over the top (use a fine mesh strainer or a sifter). Cover the dish with plastic wrap and refrigerate for 12 hours, or overnight.
Background music: “Suspicious Mind”, by Elvis Presley