Perfect Homemade Tiramisu - Easy, Quick, and Incredibly Creamy!

Baking Pan Converter, convenient recalculation for your baking dish: https://www.bakevert.com/english Ingredients: For a 22×15 cm dish: • 250 g mascarpone • 2 large eggs or 3 medium eggs • 70 g sugar • A pinch of salt • 250 g finger-shaped baby biscuits (or savoiardi, whichever you prefer) • 200 ml strong coffee • Dark chocolate for topping Instructions: Note: I use cold mascarpone and eggs straight from the fridge, because room-temperature mascarpone is less stable and very easy to overwhip. It can split and become grainy, which will ruin the cream. Brew the coffee and set it aside to cool. Carefully separate the egg whites from the yolks. Make sure not even a drop of yolk gets into the whites, and the bowl must be completely clean and dry—otherwise the whites won’t whip properly. Add a pinch of salt to the egg whites and beat on low speed for about 1 minute, until a light foamy “beer-like” foam appears. Then gradually add half of the sugar (about 35 g) in 2-3 additions, increasing the mixer speed to high. Continue whipping for about 4 more minutes (depending on your mixer power) until you get stiff, stable peaks. If you turn the bowl upside down, the whites shouldn’t move. After that, work without delay so the whipped whites don’t sit for too long, otherwise they may start to deflate. Add the remaining sugar to the yolks and beat on high speed for 3-5 minutes. The mixture should become pale, thick, and noticeably increase in volume. The ribbon from the whisk should remain visible for a few seconds before disappearing. To check if the sugar has fully dissolved, rub a little of the mixture between your fingers. If you still feel sugar crystals, keep whipping. In a separate large bowl, add the cold mascarpone. Gently soften it with a spatula or whisk until it becomes smoother and more pliable. Add 1-2 tbsp of the whipped yolks and mix until smooth. Then add another third of the yolks and mix again. Finally, add the remaining yolks and gently mix until fully combined. As soon as the mixture becomes smooth, stop mixing. You can use a mixer here, but only briefly and on the lowest speed. Personally, I prefer mixing by hand so I don’t accidentally overwhip the mascarpone. Add one third of the whipped egg whites to the mascarpone mixture. Fold gently with a silicone spatula using upward folding motions. Then add the remaining whites in two additions. Mix as gently as possible, rotating the bowl and lifting the cream from the bottom upward. Don’t mix for too long-just until smooth. This will give you an incredibly airy and silky cream. Assemble the dessert. Why do I use baby biscuits instead of savoiardi? Personally, I love using finger-shaped baby biscuits for this tiramisu (for example, Heinz Biscotti). Unlike traditional savoiardi, which can quickly turn mushy, baby biscuits keep their texture beautifully. They absorb exactly the right amount of coffee and become incredibly soft and delicate after soaking in the cream-in my opinion, it tastes much better this way! Dip the biscuits into the coffee for about 5 seconds. The coffee should be at room temperature, not hot. Adjust the soaking time depending on your biscuits. They should absorb the coffee about halfway through — soft on the outside but still slightly dry inside. The remaining moisture will come from the cream while the tiramisu chills. Important note: baby biscuits are denser, which is why I soak them longer. If you use savoiardi, dip them sugar-side down into the coffee for just 1 second, no more. Arrange the soaked biscuits in the bottom of the dish for the first layer, then spread over one third of the cream and smooth it out. Repeat the same process for the second and third layers. If your dish is larger, you can make the dessert in just 2 layers instead. Cover the dish with a lid or plastic wrap and refrigerate for at least 4-6 hours so the cream can set, the biscuits can soften, and the dessert fully stabilizes. Before serving, sprinkle the tiramisu with grated chocolate (personally, I think it tastes even better this way) or use cocoa powder like in the classic version. Your super delicate homemade tiramisu is ready! Treat yourself and your loved ones! Music: Chill Lo-Fi by YuraSoop Source: https://freemusicarchive.org/music/yu... License: CC BY 4.0 (https://creativecommons.org)