Ingredients for a family size cake
♥ 250 gr of mascarpone cheese
♥ 250 gr of ricotta cheese
♥ 400 gr of Savoiardi (these are lady fingers biscuits. I've struggled to find them in UK for years but lately I have found them in Sainsbury)
♥ 4 medium fresh organic eggs
♥ 120 gr of organic golden caster sugar
♥ 300 ml of brewed Orzo♥Coffee
♥ 2 tsp organic cocoa powder (for dusting)
In a bowl, whisk the egg yolks and golden caster sugar together with an electric whisk until fluffy and creamy. Mix the mascarpone into the eggs and sugar mixture until well combined.
In a separate bowl, whisk the egg whites until stiff. Gently fold the whites into the egg yolk and cheese mixture, fold gently with a large spoon making sure that the air in the whites is preserved, resulting in a very fluffy yellow cream.
To make a big cake, take a serving dish (preferably a shared tall dish around 25cm X 25cm) alternatively you can prepare little individual ramekins with individual portions. We now need to start covering the dish with the first layer the Savoiardi biscuits, but before laying them, the biscuits need to be dipped into the cool Orzo♥Coffee. Dip the biscuit one by one and quickly, otherwise they get too soggy. To get the best result, dip half of the biscuit and position it on the dish wet side up (in this way the biscuit will continue to get soaked but will keep a nice consistency).
After your first layer of biscuits, cover them with a layer of cream (1/3). Repeat the previous operation and add now another layer of soaked biscuits. Finish with a layer of cream on top.
To finish off your tiramisu', simply dust some unsweetened cocoa powder. Cover the tiramisu' dish with some cling film and place it in the fridge for at least three ours before serving.
PS: As Tiramisu uses very fresh ingredients (eggs and cream cheese) it should be stored in the fridge at all times and preferably consumed within two days (but as it is so nice... it never lasts more than one day in our house!).
Orzo♥Coffee in the Kitchen
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