- 8 eggs yolks
- 240 gr. of sugar (120+120)
- 500 gr. of Lotus cookies (2 packs)
- a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.)
- 750 gr. of mascarpone cheese
- 250 gr. of philadelphia
- 100 gr. dark chocolate chips
- 5 gr. of cinnamon powder
For decoration: ground cinnamon, cinnamon sticks, dark chocolate flakes.
The first thing to prepare is the coffee. You can prepare it with the espresso machine, with the mocha, or if you really have nothing else you can use a good soluble blend. You’ll need the equivalent of about three long black coffees. When it’s hot add 2 spoons of sugars and soak the cinnamon sticks, then let it cool. Coffee must be cold because if it were hot lotus cookies would get too drenched and become a porridge.
Now it’s time for the eggs: tiramisù is generally prepared with very fresh raw eggs, but I personally prefer to pasteurise them, therefore we’ll make a sort of eggnog with the yolks and hot sugar syrup.
Put the yolks in the mixer bowl with 60 gr of sugar and start beating them with a whisk at medium speed. Put the remaining sugar in a saucepan with four tablespoons of water and keep it on medium-high heat until it reaches a temperature of 120 degrees (3/4 minutes from when it starts to boil). Then pour the boiling syrup over the yolks, increase the speed of the whisk to the maximum and let it whip until the mixture cools.
When the egg yolks are well whipped and frothy, add the mascarpone cheese and continue to use the whisk to mix it. Now add a generous sprinkle of ground cinnamon and the chocolate chips mixing with a spatula. Check the consistency that has to be smooth and creamy.
Now it’s time to compose the dessert. Soak just a little bit the biscuits in the coffee and cover the bottom of the pan with them. Now pour half of the cream and level it using a spatula or the back of a spoon. Make another layer of cookies soaked in coffee, then spread the remaining cream and level it well on the surface. Cover the pan with cling film and put the tray in the refrigerator for at least two hours before serving.
When it’s time to serve it decorate the surface by sprinkling some ground cinnamon, and add chocolate flakes and cinnamon sticks.
In the fridge the cream becomes firm and the flavors blend, so usually the day after the tiramisù is even better. If you have to prepare it for dinner, I really recommend that you prepare it the day before.
Try and add some liqueur as Amaretto or Brandy to the cream.
If you don’t have a mixer you can use an electric whisk or, if you are experienced enough in whipping eggs, even a simple hand whisk.
You can find the video for this recipe here: