TIRAMISU
I was taught that a traditional tiramisu is meant to be light , not heavy like what you see in most restaurants. The two ways to develop a lighter tiramisu are to use thinner biscuits, such as Pavesini. You also have to make sure that your eggs are at room temperature. If you do these two things I promise that this will be the best tiramisu you've ever had.
What Snookie Uses:
Ingredients:
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400g mascarpone cheese
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130g white sugar
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4 eggs, room temperature
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5 packs Pavesini biscuits
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Bitter cocoa powder
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8 oz fresh brewed coffee
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Instructions:
1. Start by brewing an espresso or strong pot of coffee. Let it cool.
2. Next, separate the egg yolks from the whites.
3. In a bowl whip the egg yolks on medium for 2 minutes until paler in color.
4. Add 90g of white sugar to the egg yolks and whip for 5 minutes on medium, until fully combined.
5. Add 400g of cold mascarpone to the egg yolk mixture and whip for 1 minute on medium-low, until combined.
6. In a separate bowl whip the egg white on medium-high, until a layer of foam has formed.
7. Add in the remaining 40g of white sugar and whip on medium-high until peaks have formed.
8. Add one scoop of the egg white mixture to the egg yolk mixture and fold softly until combined.
9. Add the remaining egg whites to the egg yolk mixtures and fold until fully incorporated.
10. Start layering the Tiramisu by first spreading a coating of the cream mixture on the bottom of baking pan.
11. Take your Pavesini biscuit and dunk three times in the espresso. then place on top of the cream. Continue this process, layering biscuits then cream.
12. By the time you're done you should have 3-4 layers. Dust with cocoa powder and let rest in the frideg for a minimum of 1-1/2 hours. Enjoy!