Tiramisu is one of those desserts that never goes out of style. With its layers of coffee-soaked biscuits, creamy mascarpone filling, and a dusting of cocoa powder, it’s easy to see why this Italian classic is loved around the world. In this version, I take things a step further by making the Savoiardi (lengua de gato) from scratch, creating a tiramisu that’s worth every bit of the extra effort:)
The cream starts with zabaglione, made by whisking egg yolks and sugar over bain-marie until pale and fluffy. Combined with mascarpone, it creates a filling that is rich yet surprisingly light.
After a few hours in the refrigerator, the layers meld together into the tiramisu everyone knows and loves… Creamy, delicate, and packed with flavor… Whether you’re making it for a family gathering or simply because you’re craving a proper homemade dessert, this tiramisu is a recipe you’ll want to return to again and again. If you’ve only ever made tiramisu with store-bought ingredients, I highly recommend trying it this way at least once!:)
If you enjoy trying traditional desserts, I highly recommend you to visit this Postre turco de calabaza al horno receta.
Mira las recetas en acción en el Canal de YouTube FirinForno y seguir FirinForno en Instagram ¡Publicaciones diarias!
Tiramisú con bizcochos de soletilla caseros y zabaglione
Plato: PostreCocina: italianoDificultad: Medio6
porciones10
minutos15
minutosIngredientes
- Cocoa powder, for dusting
- Espresso (around 400 g), to soak the biscuits
- Savoiardi (Ladyfingers)
70 g de claras de huevo
45 g de yemas de huevo
62 g de azúcar
62 g de harina
Una pizca de sal
Azúcar glas, para espolvorear
- Zabaglione
82 g sugar
100 g egg yolks
700 g mascarpone
Instrucciones
- Savoiardi (Ladyfingers)
- Batir las claras de huevo con el azúcar y una pizca de sal hasta que se formen picos muy firmes y brillantes (como la nata montada muy espesa).
- Batir las yemas de huevo hasta que estén pálidas, suaves y esponjosas, aumentando ligeramente de volumen.
- Con una espátula, incorpora suavemente las yemas a las claras batidas. Mezcla con cuidado de abajo hacia arriba para que la mezcla quede esponjosa.
- Tamice la harina y agréguela en 2 o 3 tandas, mezclando suavemente cada vez.
- Debes obtener una masa ligera, esponjosa pero consistente.
- Transfiera la mezcla a una manga pastelera y forme tiras de unos 8 cm de largo sobre una bandeja de horno forrada con papel vegetal.
- Sprinkle with granulated sugar and then dust with icing sugar.
- Hornear en un horno precalentado con ventilador a 200 °C durante unos 5 minutos, luego abrir ligeramente la puerta del horno y hornear otros 2-3 minutos hasta que esté ligeramente dorado.
- Déjelos enfriar y luego retírelos con cuidado del papel de hornear.
- Zabaglione
- Whisk the yolks with the sugar on a bain-marie until pale and fluffy (80-85°C).
- Add the mascarpone and mix until smooth and creamy.
- Keep refrigerated until assembling the tiramisu.
- Armar
- Pour the cooled coffee into a shallow dish.
- Briefly dip each Savoiardi into the coffee, ensuring they are soaked but not soggy.
- Arrange a single layer of soaked Savoiardi in the base of your serving dish.
- Spread or pipe half of the mascarpone-zabaglione cream evenly over the biscuits.
- Repeat with a second layer of coffee-soaked Savoiardi.
- Cover with the remaining cream and smooth the surface with an offset spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the layers to set.
- Just before serving, generously dust the top with unsweetened cocoa powder.
- Slice and serve chilled.
